Caramel Apple Slab Pie Bars Recipe
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour (for the crust)
- 1/2 cup granulated sugar (for the crust)
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed (for the crust)
- 6 large Granny Smith apples, peeled, cored, and thinly sliced
- 1/2 cup granulated sugar (for the filling)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 cup light brown sugar, packed (for the topping)
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour (for the topping)
- 1/2 cup unsalted butter, cold and cubed (for the topping)
- 1/2 cup store-bought or homemade caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. This will help you lift the bars out easily later.
- In a medium bowl, whisk together 2 cups of flour, 1/2 cup of granulated sugar, and salt. Add 3/4 cup of cold butter cubes. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs. Press this mixture firmly into the bottom of your prepared pan.
- Place the pan in the oven and bake for 15 minutes. The crust should be just beginning to set but not yet browned. Remove it from the oven and set it aside while you prepare the filling.
- In a large bowl, toss the sliced apples with 1/2 cup of granulated sugar, cinnamon, nutmeg, and lemon juice. Ensure all the apple slices are evenly coated with the spices. Spread the apples in an even layer over the pre-baked crust.
- In another bowl, combine the brown sugar, oats, and 1 cup of flour. Add the remaining 1/2 cup of cold butter. Work the butter in until you have large, moist crumbs. Sprinkle this topping evenly over the apples.
- Return the pan to the oven and bake for 30 to 35 minutes. The topping should be golden brown, and the apples should be tender when pierced with a fork. Remove from the oven and place on a wire rack.
- While the bars are still slightly warm, drizzle the caramel sauce generously over the top. Let the bars cool completely in the pan before lifting them out using the parchment paper and slicing them into 24 squares.