Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, softened
- 4 large Granny Smith apples, peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup rolled oats
- 1/2 cup cold butter, cubed (for topping)
- 1/2 cup high-quality caramel sauce
- 1/2 teaspoon sea salt (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides. In a medium bowl, combine the all-purpose flour and granulated sugar. Cut in the 3/4 cup of softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 12-15 minutes or until it is just lightly golden around the edges.
- While the crust bakes, toss the sliced apples with lemon juice in a large bowl. This prevents browning and adds a bright acidity. Add 1/4 cup of the brown sugar, the cinnamon, and the nutmeg to the apples. Stir everything together until the apples are evenly coated in the spice mixture. Set the bowl aside for about 10 minutes to allow the apples to release some of their juices.
- In a separate small bowl, combine the remaining 1/4 cup of brown sugar, the rolled oats, and a half cup of flour. Add the cold, cubed butter. Use a fork or your fingertips to work the butter into the dry ingredients until large, pea-sized crumbs form.
- Spread the spiced apple slices evenly over the pre-baked shortbread crust. Sprinkle the streusel topping generously over the apples, covering them completely. Place the pan back into the oven and bake for 30-35 minutes. You will know it is done when the topping is golden brown and the apples are tender when pierced with a fork.
- Remove the pan from the oven and let it cool on a wire rack for at least 20 minutes. Warm your caramel sauce slightly in the microwave for 15 seconds until it is pourable. Drizzle the caramel sauce back and forth over the top of the bars. If you like a sweet and salty combo, sprinkle a pinch of sea salt over the caramel. Allow the bars to cool completely before lifting them out by the parchment paper and slicing them into 16 squares.
- Cook Time: 70 minutes