autumn, recipe, sweet

Gooey Apple Crumble Bars

Oh these are bad. These are dangerously bad. I fully regret posting these on here because it means that somewhere else in the world, someone will give them a try and have the same experience. Pure unadulterated food bliss that results in consuming the entire pan.

But oh it’s worth it. The cake-y crust supports a heaping pile of spiced apples that become slightly caramelized and soft while baking, and weaved throughout is a thick thread of fleur de sel caramel. Everything is held in place with buttery buttons of crust.

Gooey Apple Crumble Bars


Apple Layer:
– 5 cups peeled and sliced apples – about 1/8th inch thick (I used half Granny Smith, half Empire apples)
– 1/2 cup granulated sugar
– 1 tsp cornstarch
–  1 tsp cinnamon
– 1/2 tsp nutmeg
– 1 cup fleur de sel caramel sauce: Or make your own quick and easy version!

Base Layer:
– 3 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 tsp salt
– 1 tsp baking powder
– 1 cup cold, unsalted butter
– 1 large egg
– 3 tbsp milk or cream


1. Preheat oven to 375F, and line a 9×13 inch baking dish with aluminum foil. Grease the foil.
2. For the apples, toss all the ingredients together except the caramel sauce and set aside.
3. In your food processor, pulse the flour, sugar, salt, and baking powder until combined. Add the butter and process until the mixture is cut to the size of peas. Add egg and cream, and process until combined.
4. Using 3/4 of the base mixture, press it into your prepared aluminum-lined baking dish (it will be about 1/2 inch thick). Add apple mixture on top, and then drizzle it all with the caramel sauce (warming it up quickly in the microwave will make it easier to drizzle).
5. Take the remaining 1/4 of base layer and drop blobs of it on top.
6. Bake for 50 minutes or until the top has become golden brown and bubbling. Allow it to cool completely before cutting.

Makes 12 large or 24 small bars.
The recipe was adapted from Serious Eats