The only thing that’s better than an apple crumble bar, it’s an apple crumble bar topped with a generous layer of delicious salted caramel.

Salted Caramel Apple Crumble Bars

Happy autumn! I am so excited about this time of the year and all the cosy recipes that come with it. I tend to always take a break during the summer months and I really think it is because I really feel uninspired by it. As soon as autumn hits, that’s it, all the inspiration comes back.

Anyway, back to this lovely bars. Shortbread buttery bars topped with juicy pieces of cinnamon apple and then topped once more with a delicious streusel, and to top it all, a delicious layer of salted caramel. What is not to love?!

All about the crumb topping

Am I the only one who absolutely love a good crumb topping?? I just love how crunchy, sweet and buttery is.

This crumb topping is super easy to make and it only requires cold butter, flour and sugar. Although simple, I know that a crumb can be slightly temperamental at times and melt in the oven, so my trick for it is to make it first and keep in the fridge until needed.

How to store these salted caramel apple crumble bars

The best way to keep them fresh is to put them in a container and store them in the fridge covered, this is important as otherwise they will quickly absorve any fridge smells/tastes. They will last in the fridge for around 5 days to a week. If you want them hot, you can always heat them up for a few minutes, although I personally like to devour them cold!

Salted Caramel Apple Crumble Bars

Ingredients:

For the shortbread base:

• 225 gr of plain flour 
• 150 gr of cold butter 
• 75 gr of caster sugar

For the apple filling:

• 4 medium apples peeled and cut in slices
• 2 tbsp of flour
• 2 tbsp of brown sugar
• 1 tsp of ground cinnamon
• 1 tsp of vanilla extract

For the topping 

• 90 gr of cold butter
• 4 tablespoon brown sugar
• 4 tablespoon granulated sugar
• 80 grams flour
• A pinch salt

Find the recipe for the salted caramel here

Method:

1. Make the streusel topping by mixing all the ingredients using your hands. Put the mix in the fridge until you need it. This will guarantee that your streusel doesn’t melt in the oven.
2. Preheat the oven at 180 degrees celsius. Line an 9×9 inch square baking tray with parchment paper. 
3. In a bowl, mix the flour, cold butter and caster sugar until fully combined, the best way to do this is either with your hands or in a food processor. Once mixed, it should have a grainy, sand like texture that sticks together when pressed. Press the mixture into the prepared baking tray and bake for 20 minutes until slightly golden around the edges. 
4. While the shortbread base cooks, peel the apples and cut them into wedges. Combine them in a bowl with the flour, sugar, vanilla and cinnamon. Set aside until the shortbread is done.
5. Once the shortbread is ready, take it out of the oven and let it cool down for 5 minutes, leave the oven on while this happens. After 5 minutes, layer the apples on top of the warm shortbread making sure they are evenly spread over it. Then, top them with the streusel. The streusel should have solidified and you should be able to crumb it with your fingers, if it’s still soft, put it in the freezer for a few minutes to allow it to cool faster.
6. Place the bars back in the oven and cook for 30 to 35 minutes until the streusel is golden brown. Allow them to cool down, cut into squares and then drizzle the salted caramel over the bars.