Caramel Apple Slab Pie Bars Recipe
- Cook Time: 75 minutes
- Total Time: 1 hour 15 minutes
- Diet: Vegetarian
Ingredients
Scale
- 2 (14.1 oz) packages refrigerated pie crusts (or homemade equivalent)
- 6 large Granny Smith apples, peeled, cored, and thinly sliced
- 1 tablespoon lemon juice
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour (for the filling)
- 1 cup all-purpose flour (for the topping)
- 1 cup light brown sugar, packed
- 1/2 cup rolled oats
- 1/2 cup cold unsalted butter, cubed
- 1/2 cup salted caramel sauce, warmed for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 10×15-inch jelly roll pan or rimmed baking sheet with non-stick spray or butter to ensure easy removal of the bars later.
- On a lightly floured surface, unroll both pie crusts. Stack them on top of each other and roll them out into a large rectangle that is slightly larger than your baking pan. Transfer the dough to the pan, pressing it into the corners and up the sides. Trim any excessive overhang and crimp the edges if desired.
- In a large mixing bowl, toss the sliced apples with lemon juice. Add the granulated sugar, cinnamon, nutmeg, and 2 tablespoons of flour. Toss thoroughly until the apples are evenly coated in the sugar and spice mixture.
- Spread the apple mixture evenly over the prepared pie crust. Try to lay the slices somewhat flat to avoid large air gaps, ensuring a dense and fruity center for your bars.
- In a medium bowl, combine 1 cup of flour, brown sugar, and oats. Use a pastry cutter or your fingers to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the apple layer.
- Place the pan in the preheated oven and bake for 40 to 45 minutes. The crust should be golden brown, and the apple filling should be bubbling. If the edges brown too quickly, you can tent them with foil halfway through.
- Remove the pan from the oven and let it cool on a wire rack for at least 30 minutes. Once slightly cooled but still warm, drizzle the salted caramel sauce generously over the top. Allow the bars to cool completely before slicing into 24 squares.