Caramel Apple Crumble Bar Recipe
These Caramel Apple Crumble Bars are made with a delicious oatmeal crumble crust, coconut, caramel and apples infused with spices.
Servings: 16 Bars
Cost: $10
Ingredients
- 3 large Honeycrisp apples, peeled and sliced 1/4 inch thick
- 3 large Granny Smith apples, peeled and sliced 1/4 inch thick
- 1 cup sugar, divided
- 3 1/2 cups cups flour, divided save 1/2 cup to use seperatley
- 2 cups brown sugar save 1/2 cup to use seperatley
- 2 tablespoons cornstarch
- 1/2 teaspoon cardamon
- 2 teaspoons cinnamon
- 2 1/2 teaspoons salt, divided
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
- 3 cups old-fashioned oats
- 1/2 cup shredded coconut
- 2 cups unsalted butter, softened
- 1 1/4 teaspoon baking soda
- 1 cup chopped pecans
- 1 bag caramel candies, unwrapped
- 2 tablespoons heavy whipping cream
- 1/2 cup butterscotch morsels not mandatory, but good!
Instructions
- In a large mixing bowl, stir apples and 1/2 cup sugar. Let it sit for 20 minutes to get soft and juicy.
- Preheat the oven to 350 degrees. Line a 13x9 baking pan with foil and then cover with parchment paper. Leave extra parchment paper hanging over the sides so you can easily remove the bars.
- Drain the apples and discard the liquid. Stir the apples with 1/2 cup flour, 1/2 cup brown sugar, cornstarch, cinnamon, 1 teaspoon salt, vanilla, cardamon, and nutmeg and combine well.
- In a mixing bowl with the paddle attachment, combine oats, soft butter, baking soda, 1/2 cup shredded coconut, 3 cups flour, 1 1/2 cups brown sugar, and 1 1/2 teaspoon salt. Mix on medium until combined and crumbly.
- Press 4 cups (save the rest for later) of the crumb mixture into the prepared baking pan.
- Bake for 20 minutes and let it cool for 5 minutes.
- Stir pecans into the remaining crumb mixture you saved. You will add this to the top and store some for ice cream topping, yum!
- Spread apple mixture over the baked, warm crust. Sprinkle with some of the reserved oat crumbs.
- Bake for 40 minutes, them remove and let it cool and then refrigerate it until it's firm, about 1-3 hours.
- Using the excess parchment paper, pull to remove it from the pan and then cut it into bars.
- Melt the caramels as advised on the package. You can use the microwave in 15-second intervals until melted.
- Drizzle the caramel over the cut bars and serve. You can refrigerate for three days.
- This is best served with vanilla ice cream, extra crumb topping, and more caramel sauce. You can also add butterscotch morsels to the top. It's literally heaven in a bowl!
Nutrition
Serving: 0g | Calories: 687kcal | Carbohydrates: 97g | Protein: 6g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 64mg | Sodium: 514mg | Potassium: 274mg | Fiber: 5g | Sugar: 60g | Vitamin A: 795IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2.5mg
