Ingredients

1 ½ cups all-purpose flour

½ cup rolled oats

½ teaspoon salt

½ cup (1 stick) unsalted butter, cold and cut into cubes

¼ cup packed light brown sugar

1 cup granulated sugar

¼ cup water

½ cup heavy cream

4 tablespoons (½ stick) unsalted butter, cut into cubes

¼ teaspoon sea salt

1 teaspoon vanilla extract

3 medium apples (Granny Smith or Honeycrisp recommended), peeled, cored, and thinly sliced

2 tablespoons all-purpose flour

2 tablespoons brown sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ cup all-purpose flour

½ cup rolled oats

½ cup packed light brown sugar

½ teaspoon ground cinnamon

½ cup (1 stick) unsalted butter, melted

¼ teaspoon salt

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy cleanup.

Step 2: In a large bowl, whisk together 1 ½ cups flour, ½ cup oats, and ½ teaspoon salt.

Step 3: Cut cold butter into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs. Avoid overmixing.

Step 4: Stir in ¼ cup packed brown sugar until combined.

Step 5: Press the crumb mixture firmly into the bottom of the prepared pan.

Step 6: Bake for 15-20 minutes or until the crust is lightly golden. Let it cool completely.

Step 7: For the caramel, heat 1 cup granulated sugar and ¼ cup water in a medium saucepan over medium heat without stirring. Swirl occasionally until the sugar dissolves and turns deep amber, watching carefully to avoid burning.

Step 8: Carefully pour in ½ cup heavy cream (it will bubble) and whisk constantly until smooth.

Step 9: Remove from heat and stir in 4 tablespoons butter, ¼ teaspoon sea salt, and 1 teaspoon vanilla extract until glossy. Allow caramel to cool slightly.

Step 10: In a medium bowl, toss sliced apples with 2 tablespoons flour, 2 tablespoons brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg.

Step 11: Spread the cooled caramel evenly over the baked crust.

Step 12: Distribute the apple mixture evenly over the caramel and gently press the apples down.

Step 13: For the topping, combine ½ cup flour, ½ cup oats, ½ cup brown sugar, ½ teaspoon cinnamon, melted butter, and ¼ teaspoon salt. Mix until crumbly.

Step 14: Sprinkle the crumbly topping evenly over the apples.

Step 15: Bake for 30-35 minutes, until the topping is golden brown and the filling bubbles. Watch closely to prevent burning.

Step 16: Cool completely in the pan before cutting into bars.

Tips & Variations

Use tart apple varieties like Granny Smith or Honeycrisp for a balanced sweet-tart flavor.

Line your pan with parchment paper for an easy way to lift out the bars.

For extra crunch, add chopped toasted pecans or walnuts to the topping.

Swap out the heavy cream for coconut cream for a dairy-free caramel alternative.

Make sure to watch the caramel closely to avoid burning; sugar can go from perfect to burnt very quickly.

FAQs

Can I use a different type of apple?

Yes, you can use any firm apple that holds its shape well when baked. Tart apples like Granny Smith or sweet varieties like Honeycrisp work best for balancing the flavors.

How do I prevent the caramel from hardening?

Make sure to add the heavy cream gradually and whisk constantly when making the caramel. Also, avoid overcooking the caramel, and stir in the butter and vanilla right after removing from heat to keep it smooth and pourable.