A baking blog with a dash of flour and love!
Friday, August 22, 2014
Caramel Apple Pie Bars
Autumn recipes have exploded in the blog world... And while I am all for an influx of pumpkin, I don't want to overwhelm you or my family. So what's also well known for being a Fall staple? Apples of course.
And do you know what happens when you mix apples with butter, crumb topping, cinnamon, and caramel... Lot's of caramel?
Perfection. Oh, and Caramel Apple Pie Bars.
For the Shortbread Crust:
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 cup all-purpose flour
Apple Pie Filling:
2-3 apples, peeled and thinly sliced
2 Tablespoons flour
2 Tablespoons granulated sugar
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
3/4 cup old fashioned oats
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/3 cup all-purpose flour
6 Tablespoons cold butter, cubed
Caramel for drizzling
Preheat oven to 300 degrees and line a 9" square baking dish with foil, spray lightly, and set aside.
In a medium bowl, mix together all of the ingredients for the crust until a dough forms. Spread evenly into the bottom of the prepared pan, poke with a fork all over, and bake in the preheated oven for 15 minutes. Meanwhile, start on your apples...
In a large bowl, mix together all of the ingredients for the apple pie filling and set aside.
In another bowl, mix together the oats, sugar, cinnamon, and flour for the streusel. Cut in the cold butter until a crumble is formed, set aside.
Once the crust is finished, bump up the temperature of the oven to 350 degrees. Top the crust evenly with apples. Reorganizing so they all fit. Sprinkle the crumble over the top and bake for 25-35 minutes or until the top has browned and the apples are soft.
Cool on your counter top for 30-40 minutes and then allow the bars to continue to cool completely in the fridge.
Once the bars are ready, slice and serve. Drizzle each bar with a friendly helping of caramel and enjoy! It's a bite sized, square piece of Fall, y'all!
*Recipe adapted from Sally's Baking Addiction
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