Cinnamon Apple Crumble Bars with Salted Caramel Drizzle

These apple crumble bars have everything you want from a fall bake sale bar: a crisp, buttery shortbread base, a thick layer of tender cinnamon apples, a golden crumble on top, and a thin drizzle of salted caramel with a few flakes of sea salt. Once they’re cool, they cut into neat squares that hold their shape in your hand.

One simple dough does double duty as the crust and the crumble, and the apples get a quick head start in a skillet so their juices thicken before they go in the oven. That’s what keeps the bottom crisp and the filling sliceable instead of soggy. The bars need about an hour and a half of work and oven time, plus time to cool completely before cutting.

Why You’ll Love This Recipe

• One dough, two layers: The same buttery shortbread-style dough is pressed into the pan for the base and crumbled over the top, so there’s only one mixture to make.
• Bars that hold together: A par-baked base and a pre-cooked, cornstarch-thickened apple filling mean clean slices, not a soggy bottom or a runny middle.
• The right apples: Tart, firm Granny Smith keeps the filling bright, and Honeycrisp adds sweetness and holds its shape.
• Salted caramel without the candy thermometer: A good store-bought salted caramel sauce and a pinch of flaky salt finish the bars in two minutes.
• Made for a crowd: A 9×13-inch pan makes 24 bars, and they keep for days in the refrigerator.

Ingredients

Prep: 30 minutes  |  Cook: 1 hour  |  Rest: 2 hours 30 minutes (cooling and chilling)  |  Total: 4 hours  |  Yield: 24 bars

Equipment: 9×13-inch metal baking pan, parchment paper, 12-inch skillet, large and medium mixing bowls, pastry blender or food processor, fork, flat-bottomed measuring cup, vegetable peeler, paring knife, wire rack, large sharp knife

• 3 cups (360 grams) all-purpose flour, spooned and leveled
• 1 cup (200 grams) granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon, divided
• 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 teaspoon vanilla extract
• 3 medium Granny Smith apples and 2 medium Honeycrisp apples (about 2 1/2 pounds total)
• 1/3 cup packed light brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter, for the apples
• 1/2 cup thick store-bought salted caramel sauce
• 1/2 teaspoon flaky sea salt

Ingredient Notes

• Flour: Spoon the flour into the measuring cup and level it off, or weigh it. Scooping straight from the bag packs in extra flour and makes the dough dry and sandy.
• Cold butter and one egg: Cold butter cut into the flour gives the base its shortbread texture, and the egg binds the crumbs so the base is sturdy and the topping forms clumps. Use unsalted butter; the dough gets its own measured salt.
• Apples: Five medium apples, about 2 1/2 pounds, make roughly 6 cups diced, which is a generous layer for a 9×13-inch pan. Granny Smith brings tartness and stays firm; Honeycrisp is sweeter and holds its shape too. Braeburn, Pink Lady, or Golden Delicious can stand in for the Honeycrisp. Avoid McIntosh, which cooks down to applesauce.
• Brown sugar and cinnamon: One-third cup of brown sugar is enough to balance tart apples without making the filling syrupy, because the crust, crumble, and caramel are all sweet. The cinnamon is split between the filling and the dough, so you taste it in every layer.
• Cornstarch and lemon juice: Cornstarch thickens the apple juices into a glossy filling that sets as the bars cool. Lemon juice keeps the cut apples from browning and sharpens the flavor.
• Salted caramel sauce: This recipe uses store-bought salted caramel sauce, the thick kind sold in jars near the ice cream toppings or coffee syrups. If yours is thin, use a little less so it doesn’t soak into the crumble. Plain caramel sauce works too, since the flaky salt adds the salty finish.
• Flaky sea salt: Large, crunchy flakes such as Maldon give little bursts of salt against the caramel. Half a teaspoon is enough for 24 bars. Don’t substitute table salt, which tastes harsh on top.

How to Make Apple Crumble Bars

1. Prepare the pan and oven: Heat the oven to 375°F with a rack in the middle position. Line a 9×13-inch metal baking pan with parchment paper, letting it hang over the two long sides so you can lift the bars out later.
2. Prep the apples: Peel and core the apples and cut them into 1/2-inch pieces (about 6 cups). In a large bowl, toss the apples with the brown sugar, 1 1/2 teaspoons of the cinnamon, the cornstarch, and the lemon juice until evenly coated.
3. Cook the apple filling: Melt the 2 tablespoons butter in a 12-inch skillet over medium heat. Add the apples and all the sugar and juices from the bowl and cook, stirring often, for 6 to 8 minutes, until the apples are crisp-tender and the juices have thickened into a glossy sauce. Spread the filling on a large plate or back in the bowl to cool while you make the dough.
4. Make the shortbread crumble dough: In a large bowl, whisk the flour, granulated sugar, baking powder, salt, and the remaining 1/2 teaspoon cinnamon. Add the cold butter and cut it in with a pastry blender (or pulse in a food processor) until the butter is in pea-size pieces. In a small bowl, beat the egg with the vanilla, pour it over the flour mixture, and toss with a fork until the mixture looks like damp, clumpy crumbs.
5. Press and par-bake the base: Scoop 2 cups of the crumbs into a medium bowl and refrigerate them for the topping. Pour the rest of the crumbs (about 3 cups) into the pan and press them into a firm, even layer with a flat-bottomed measuring cup. Bake for 15 minutes, until the base is set and just turning pale golden at the edges.
6. Add the apples and crumble: Spread the apple filling evenly over the hot base, leaving any thin liquid behind. Scatter the chilled crumbs over the apples, squeezing some into small clumps as you go. A few apples will peek through.
7. Bake and cool: Bake for 30 to 35 minutes, until the crumble is golden brown and you can see the apple filling bubbling around the edges. Cool the bars in the pan on a wire rack for 2 hours, until completely cool, then refrigerate them for 30 minutes so they cut cleanly.
8. Drizzle and cut: Lift the bars out of the pan by the parchment and set them on a cutting board. If the caramel sauce is too thick to drizzle, warm it in the microwave in short 10-second bursts. Drizzle the caramel over the bars with a spoon, sprinkle with the flaky sea salt, and cut into 24 bars with a large sharp knife, wiping the blade between cuts.

Tips for Success

• Keep the butter cold. Cold butter makes a tender, sandy shortbread. If your kitchen is warm or the dough feels greasy, refrigerate it for 10 minutes before pressing it into the pan.
• Press the base firmly. A tightly packed base bakes into a sturdy layer that holds the apples. Use the bottom of a measuring cup and pay attention to the corners.
• Don’t skip the par-bake. Fifteen minutes in the oven before the filling goes on sets the base, so it stays crisp under the juicy apples.
• Cook the apples just until crisp-tender. They finish softening in the oven. Cooked until soft in the skillet, they turn to mush by the time the bars are done.
• Cool completely before cutting. Warm filling is still loose. After 2 hours at room temperature and 30 minutes in the refrigerator, it sets firmly and the bars hold their shape.
• Drizzle after chilling. Caramel on cold bars stays in thin lines instead of soaking into the crumble.

Variations and Substitutions

• Oat crumble top: Toss the reserved 2 cups of crumbs with 1/3 cup old-fashioned oats and 1 tablespoon melted butter before scattering them over the apples.
• Nutty topping: Add 1/2 cup chopped pecans or walnuts to the reserved crumbs.
• Warm spices: Add 1/4 teaspoon ground nutmeg or 1/2 teaspoon apple pie spice to the apples.
• All one apple: Use 5 Granny Smith apples for a tarter bar, or 5 Honeycrisp for a sweeter one; add 1 extra tablespoon of lemon juice with all Honeycrisp.
• Different bars: For a flaky pastry crust instead of shortbread, see our flaky apple pie bars. For a creamy layer, try our salted caramel apple cheesecake bars.

Serving Suggestions

Serve the bars chilled or at room temperature on a platter for a party, a potluck, or a fall bake sale. For a plated dessert, warm a bar in the microwave for about 15 seconds and top it with vanilla ice cream or lightly sweetened whipped cream and an extra spoonful of caramel.

Baking for a crowd this season? Our easy fall dump cake recipes are even simpler 9×13 desserts, and you’ll find more ideas in our dessert recipes.

Storage, Reheating, and Freezing

• Refrigerate: Store the bars in an airtight container, with parchment between layers, in the refrigerator for up to 5 days. They can sit at room temperature for up to 1 day.
• Reheat: Serve cold or at room temperature, or microwave a single bar for about 15 seconds to take the chill off.
• Freezing: Freeze the bars before drizzling them. Wrap the cut, cooled bars individually in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then drizzle with caramel and sprinkle with flaky salt.
• Make ahead: Bake the bars up to 2 days ahead and refrigerate them uncut. Drizzle and cut the day you serve them.

Apple Crumble Bars FAQ

What are the best apples for apple crumble bars?

Firm apples that hold their shape when baked. A mix of tart Granny Smith and sweet Honeycrisp gives the best balance; Braeburn, Pink Lady, and Golden Delicious also work.

Why are my apple bars soggy?

Usually the base wasn’t par-baked, the apples went in raw with all their juice, or the bars were cut while warm. Pre-cooking the apples with cornstarch, par-baking the base, and cooling the bars completely solve all three.

Can I make these in an 8×8-inch pan?

Yes. Halve every ingredient; for the egg, beat it and use half (about 2 tablespoons). Bake the base for about 15 minutes, then start checking the topping after 25 minutes, since a smaller pan may bake a little faster. It makes 16 smaller bars.

Do I have to cook the apples first?

It’s what keeps these bars sturdy. Cooking the apples briefly with cornstarch releases their juices and thickens them before baking, so the filling sets instead of flooding the crust.

Can I make homemade caramel instead?

Yes, any thick homemade salted caramel sauce works. Let it cool until it’s thick but still pourable, and use about 1/2 cup.

How do I cut clean bars?

Chill the cooled bars for 30 minutes, lift them out with the parchment, and use a large sharp knife, wiping it clean between cuts. Press straight down instead of sawing.

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