caramel apple crumble bars

How was your weekend? Mine was...eventful, to say the least. You know how I have this bad habit of stress-induced baking? Yeah, I talk about it a lot, I know. As soon as school or teaching or life starts to get the best of me, I retreat to the kitchen for my version of meditation...cutting butter into dough and kneading my aggressions away. It helps me achieve inner balance and align my chakras and locate my third eye and all that jazz.

However, this weekend I was not stressed. In fact, life in general was and is pretty spectacular. Teaching literature is so fun, my classes are interesting, my good best friend Shan is coming to visit me in exactly TWO days, and (the cherry on top) I was asked to co-chair our university's graduate conference! I mean, life has been busy but in the best possible way.

I tell you all this because I had a revelation. In the midst of all this excitement and the requisite celebratory dinner and drinks this weekend, you know what I just HAD to do? Bake. Yes, that's right. Early Saturday evening I strapped on my apron and whipped up some Caramel Apple Crumble Bars. Not out of stress. Just because I was so danged happy. So, apparently my baking is not stress-induced at all. Rather, it is life-induced. My life just so happens to contain stress a good portion of the time. But, what can ya do?

So I know I posted a recipe for Apple Slab recently, but these Caramel Apple Crumble Bars are different in so many ways. The pie crust is traded in for an oatmeal dough. The apples are pre-cooked with butter and sugar and spices before being layered into these bars. And then there is the pretty major addition of caramel and pecans rather than an apple cider glaze. These bars are epic. In fact, I didn't change a dang thing about this recipe. They are perfect as is.

So, make these bars AND make the Apple Slab. You NEED them both in your life. Trust. Whether you are suffering from stress-induced baking or just your regular ol' life-induced baking, make these happen.

Caramel Apple Crumble Bars

For the Filling:
2 Tbsp unsalted butter
4 large (or 5 medium) apples, peeled and sliced (I used Braeburn)
3 Tbsp sugar
¾ tsp ground cinnamon
Dash of grated nutmeg

For the Dough:
1½ cups all-purpose flour
1 cup old-fashioned oats
1/3 cup sugar
1/3 cup brown sugar, lightly packed
¾ tsp baking powder
½ tsp salt
¼ tsp ground cinnamon
12 Tbsp cold unsalted butter, cut into small pieces
1 large egg yolk
1 tsp vanilla extract

For the Caramel:

9 oz. caramel candies, unwrapped
2 Tbsp heavy cream

For Assembly:

½ cup chopped nuts, such as pecans or walnuts (optional)

Directions:
Preheat the oven to 375˚ F. Line a 9 x 9-inch baking pan with foil or parchment paper.

To make the filling, melt the butter in a large skillet over medium heat. Stir in the apple slices, sugar, cinnamon, and nutmeg. Cook, stirring occasionally, under the apples are golden brown and caramelized, about 15 minutes. Remove from the heat.

Meanwhile, prepare the dough. In a medium mixing bowl, combine the flour, oats, sugars, baking powder, salt and cinnamon and stir to blend. Add in the butter pieces and cut into the dry ingredients using a pastry cutter or two knives (or your hands) until the mixture resembles coarse meal. Add in the egg yolk and vanilla and stir with a fork or knead very briefly just until a crumbly dough comes together. Transfer about two thirds of the dough mixture to the prepared baking pan and press down into an even layer. Bake until light golden, about 12-14 minutes.

While the base is baking, make the caramel. Combine the caramels and cream in a medium saucepan set over medium heat. Melt the caramels, stirring occasionally, until the mixture is totally smooth. Remove from the heat.

Once the base layer is baked, pour the caramel over the top. Top with the cooked apple slices. Crumble the remaining dough over the top of the apple slices. Sprinkle evenly with the chopped nuts, if using.

Bake about 22-25 minutes or until the top is golden brown. Transfer the pan to a wire rack to cool. Let cool completely before slicing and serving.

Yield: 9 bars

Source: Annie's Eats