Introduction

Salted Caramel Apple Crisp Bars bring together tender apple filling, a buttery crumb crust, and a crunchy streusel topping, all finished with a luscious homemade salted caramel drizzle. These bars make a delightful dessert perfect for any season.

Salted Caramel Apple Crisp Bars Recipe - Recipe Image

Ingredients

2 ½ cups (300g) all-purpose flour
½ cup (100g) granulated sugar
½ tsp fine sea salt
1 cup (226g) cold unsalted butter, cubed
1 tsp pure vanilla extract
6-7 medium apples (6 cups sliced)
½ cup (100g) packed light brown sugar
1 tbsp fresh lemon juice
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger (optional)
2 tbsp all-purpose flour or cornstarch
1 cup (120g) all-purpose flour
½ cup (50g) old-fashioned rolled oats
½ cup (100g) packed light brown sugar
¼ cup (50g) granulated sugar
1 tsp ground cinnamon
¼ tsp fine sea salt
½ cup (113g) cold unsalted butter, cubed
1 cup (200g) granulated sugar
¼ cup (60ml) water
½ cup (120ml) warm heavy cream
4 tbsp (56g) room temp unsalted butter, cubed
1 tsp flaky sea salt
½ tsp pure vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. In a bowl, combine 2 ½ cups flour, ½ cup granulated sugar, and ½ tsp salt. Cut in 1 cup cold butter until the mixture resembles coarse crumbs. Stir in 1 tsp vanilla extract. Press this crust mixture evenly into the prepared pan. Par-bake for 15-20 minutes until lightly golden.
Step 2: While the crust bakes, peel, core, and slice the apples about ¼-inch thick. In a large bowl, toss the sliced apples with ½ cup brown sugar, 1 tbsp lemon juice, 1 ½ tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger (if using), and 2 tbsp flour or cornstarch to coat evenly.
Step 3: For the streusel topping, combine 1 cup flour, ½ cup rolled oats, ½ cup brown sugar, ¼ cup granulated sugar, 1 tsp cinnamon, and ¼ tsp salt in a medium bowl. Cut in ½ cup cold butter until coarse crumbs form.
Step 4: Make the salted caramel sauce by combining 1 cup granulated sugar and ¼ cup water in a heavy-bottomed saucepan. Heat over medium-high without stirring until the mixture turns a deep amber color, about 8-12 minutes. Remove from heat and carefully whisk in ½ cup warm heavy cream (the mixture will bubble). Then whisk in 4 tbsp room temperature butter, 1 tsp flaky sea salt, and ½ tsp vanilla extract. Let the caramel cool slightly.
Step 5: Spread the apple filling evenly over the par-baked crust. Sprinkle the streusel topping over the apples. Bake at 350°F (175°C) for 45-55 minutes, until the topping is golden brown and the apples are bubbly.
Step 6: Remove from oven and cool completely on a wire rack for at least 2-3 hours. Once cooled, lift the bars from the pan and generously drizzle with the salted caramel sauce. Optionally, sprinkle with extra flaky sea salt before slicing and serving.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweetness and a good texture.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend and confirm oats are certified gluten-free.
Allow the caramel sauce to cool slightly before drizzling to prevent melting the streusel topping.
Feel free to add chopped nuts like pecans or walnuts to the streusel for extra crunch.

Storage

Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat individual bars gently in the microwave for 15-20 seconds if you prefer them warm. For longer storage, freeze the bars without caramel drizzle for up to 2 months and add caramel after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these bars ahead of time?

Yes, you can bake the bars ahead and store them refrigerated for up to a week. Add the caramel drizzle just before serving for the best texture and flavor.

What if I don’t have rolled oats for the streusel topping?

If you don’t have rolled oats, you can substitute with an equal amount of chopped nuts or extra flour for the streusel. This will still give a delicious crumbly topping.

Salted Caramel Apple Crisp Bars Recipe

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★★★★★

4.6 from 84 reviews

These Salted Caramel Apple Crisp Bars combine tender apple filling spiced with cinnamon, nutmeg, and ginger atop a buttery par-baked crust, finished with a crunchy oat streusel and a luscious homemade salted caramel drizzle. Baked to golden perfection, these bars offer the warm flavors of fall dessert in an easy-to-serve bar form, perfect for gatherings or cozy nights in.

Author: Daniel
Prep Time: 25 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 40 minutes plus 2-3 hours cooling
Yield: 12–15 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Crust

2 ½ cups (300g) all-purpose flour
½ cup (100g) granulated sugar
½ tsp fine sea salt
1 cup (226g) cold unsalted butter, cubed
1 tsp pure vanilla extract

Apple Filling

6–7 medium apples (6 cups sliced)
½ cup (100g) packed light brown sugar
1 tbsp fresh lemon juice
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger (optional)
2 tbsp all-purpose flour or cornstarch

Streusel Topping

1 cup (120g) all-purpose flour
½ cup (50g) old-fashioned rolled oats
½ cup (100g) packed light brown sugar
¼ cup (50g) granulated sugar
1 tsp ground cinnamon
¼ tsp fine sea salt
½ cup (113g) cold unsalted butter, cubed

Salted Caramel Sauce

1 cup (200g) granulated sugar
¼ cup (60ml) water
½ cup (120ml) warm heavy cream
4 tbsp (56g) room temperature unsalted butter, cubed
1 tsp flaky sea salt
½ tsp pure vanilla extract

Instructions

Prepare Pan and Crust: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a bowl, mix 2 ½ cups flour, ½ cup granulated sugar, and ½ tsp salt. Cut in 1 cup cold unsalted butter until the mixture forms coarse crumbs. Stir in 1 tsp vanilla extract. Press this dough evenly into the bottom of the prepared pan and par-bake for 15 to 20 minutes until it turns light golden.
Prepare Apple Filling: While the crust bakes, peel, core, and slice the apples into ¼-inch thick slices. In a large bowl, toss the sliced apples with ½ cup packed light brown sugar, 1 tbsp fresh lemon juice, 1 ½ tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground ginger (optional), and 2 tablespoons of flour or cornstarch to help thicken the filling as it bakes.
Prepare Streusel Topping: In a medium bowl, combine 1 cup all-purpose flour, ½ cup old-fashioned rolled oats, ½ cup packed light brown sugar, ¼ cup granulated sugar, 1 tsp ground cinnamon, and ¼ tsp fine sea salt. Cut in ½ cup cold unsalted butter until the mixture resembles coarse crumbs. This topping will add crunch and sweetness to the bars.
Prepare Salted Caramel Sauce: In a heavy-bottomed saucepan, combine 1 cup granulated sugar and ¼ cup water. Heat over medium-high heat without stirring, allowing the sugar to dissolve and then caramelize until it reaches a deep amber color, about 8 to 12 minutes. Remove from heat carefully. Slowly whisk in ½ cup warm heavy cream (be cautious as the mixture will bubble vigorously). Next, whisk in 4 tablespoons room temperature unsalted butter, 1 teaspoon flaky sea salt, and ½ teaspoon pure vanilla extract. Set the caramel aside to cool slightly.
Assemble and Bake: Spread the prepared apple filling evenly over the par-baked crust. Sprinkle the streusel topping over the apples. Return the pan to the oven and bake at 350°F (175°C) for 45 to 55 minutes, until the streusel is golden brown and the apples are bubbly and tender.
Cool and Finish: Remove the bars from the oven and let cool completely on a wire rack for at least 2 to 3 hours to set properly. Once cooled, lift the bars out of the pan using the parchment paper edges. Generously drizzle the cooled salted caramel sauce over the bars and optionally sprinkle with extra flaky sea salt. Slice into squares and serve.

Notes

For best results, use tart apples like Granny Smith or Honeycrisp for a nice balance of sweet and tart flavors.
The optional ground ginger in the apple filling adds warm spice notes but can be omitted if preferred.
Make sure to cool the bars completely before drizzling caramel to prevent it from melting into the bars.
You can prepare the salted caramel sauce ahead of time and store it in the fridge; warm slightly before drizzling.
If you prefer a thicker filling, increase the flour or cornstarch by a tablespoon.
Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To keep the streusel topping crumbly, handle the butter as cold as possible when mixing.

Keywords: salted caramel apple crisp bars, apple dessert bars, baked apple bars, caramel apple bars, fall desserts, oat streusel bars