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Salted Caramel Apple Crisp Bars

Salted caramel apple crisp bars layer tart cinnamon apples over a buttery shortbread crust, finished with a golden oat crumble. A warm salted caramel drizzle tops these 16 easy-to-slice bars.
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Prep Time 30 minutes
Cook Time 1 hour 17 minutes
Cooling 2 hours
Total Time 3 hours 47 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 2 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 tsp kosher salt
  • 1 cup unsalted butter softened
For the apple filling
  • 2.5 lb tart baking apples such as Granny Smith; peeled, cored, and sliced 1/4 inch thick
  • 1 tbsp lemon juice
  • 0.33 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 0.25 tsp kosher salt
For the crisp topping
  • 0.75 cup all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 0.67 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 cup unsalted butter melted
For the salted caramel drizzle
  • 0.5 cup caramel sauce store-bought
  • 0.25 tsp flaky sea salt

Equipment

  • 1 9x13-inch metal baking pan
  • 1 microwave

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch metal baking pan and line it with parchment paper, leaving an overhang on the long sides.
  3. Mix the flour, sugar, and kosher salt in a large bowl.
  4. Work in the softened butter until the mixture forms an even, crumbly dough.
  5. Press the dough firmly and evenly into the prepared pan.
  6. Bake for 18 to 22 minutes, until the edges are lightly golden.
Make the apple filling
  1. Toss the apples with the lemon juice, sugar, flour, cinnamon, and kosher salt until evenly coated.
Make the crisp topping
  1. Stir the flour, oats, brown sugar, and cinnamon together.
  2. Mix in the melted butter until clumps form.
Assemble and bake
  1. Spread the apple mixture evenly over the warm crust.
  2. Scatter the crisp topping over the apples.
  3. Bake at 350°F for 45 to 55 minutes, until the topping is golden brown and the apples are very tender when pierced with a knife.
Finish the bars
  1. Cool completely in the pan on a wire rack, at least 2 hours.
  2. Lift the bars out using the parchment and cut into 16 bars.
  3. Warm the caramel sauce in the microwave for 10 to 15 seconds.
  4. Stir in the flaky sea salt and drizzle over the bars.

Notes

For clean cuts, let the bars cool completely before slicing. Store covered in the refrigerator for up to 5 days; freeze well-wrapped bars for up to 3 months. For a gluten-free option, use a 1:1 gluten-free flour blend and certified gluten-free oats.