Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 3/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 large Granny Smith apples, peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 1/4 cup granulated sugar (for apple filling)
- 1 teaspoon vanilla extract
- 1/2 cup high-quality caramel sauce (store-bought or homemade)
- 1/2 teaspoon flaky sea salt (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. In a large bowl, whisk together the flour, 1/2 cup granulated sugar, brown sugar, salt, and cinnamon. Use a pastry cutter or two forks to cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Reserve 1 cup of this mixture for the topping and press the remaining crumbs firmly into the bottom of the prepared pan.
- Bake the crust for 15 minutes or until it is lightly golden. While the crust bakes, prepare the filling. In a medium bowl, toss the sliced apples with lemon juice, 1/4 cup sugar, and vanilla extract. Once the crust is ready, remove it from the oven and layer the apples evenly over the hot crust. Drizzle half of the caramel sauce over the apples. Sprinkle the reserved 1 cup of crust mixture over the top, then bake for another 30 to 35 minutes until the topping is golden brown and the apples are tender.
- Remove the pan from the oven and let it cool completely on a wire rack. Once cooled, drizzle the remaining caramel sauce over the top and sprinkle with flaky sea salt if desired. Use the parchment paper handles to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut into 16 even squares. Serve at room temperature or chilled for a firmer texture.
- Cook Time: 70 minutes