Apple Crumble Bars with Salted Caramel
My raspberry crumble bars are one of my most loved recipes on here and one of my favourite desserts to eat is apple crumble, so I thought I would combine the 2. While I do love chocolate, if there is apple crumble on a menu, I always opt for it. I think it’s the cinnamon and spices that make me weak!
These are very easy to prepare as your base for the bars is the same as the topping. These are a great snack on the go or as a lunchbox filler. The salted caramel is optional but it is a fabulous addition and really brings these bars to the next level.
Ingredients
For salted caramel
1589 calories for entire amount | This amount yields around 40 servings
50 ml cold water
120ml single cream
200g caster sugar
90g butter
Sea salt (to taste)
For crumble base / topping
241 calories per serving | 20 bars
250g rolled oats
400g plain flour
1 tsp baking powder
110g caster sugar
110g brown sugar
225g butter (melted)
For apple filling
20 calories per serving | makes 20
2 granny smith cooking apples
2 tbsp light brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp plain flour
Method
First we prepare the base. Preheat a fan oven to 180 Celcius. Lightly grease an 8 inch dish with butter and place a sheet of greaseproof paper on top to line the dish.
Melt your butter in a pan. In a large bowl bowl combine the rest of your crumble topping ingredients and mix together. When your butter is melted pour it into the dry ingredients and mix until everything is evenly coated.
Press between 1/2 - 2/3 (roughly) of your topping into your prepared dish and press down with the back of a spoon or your hands. You can add more or less, depending on how thick you want the base to be. Ensure that the base reaches the edges of the dish and the corners and it is evenly distributed.
Bake in the oven uncovered for 10-15 mins (if you used 2/3 of the mixture then definitely give it 15mins).
While your base if baking, prepare the apple filling. Peel and thinly slice your apples into a bowl. Add the remaining ingredients and stir together until evenly coated.
Once your base is out of the oven, pour on your apple filling and press down using your hands. Try and get the apples in as even a layer as you can.
Add your remaining crumble topping (I usually have a bit left that I make a regular crumble with, or you can freeze any leftover topping for another day). You want enough topping so that you can’t see you apples peeping through the top.
Bake at 180 for 30-40 minutes or until crumble is nicely golden.
While your bars are in the oven let’s prepare the salted caramel. Add the sugar to the cold water and stir. Place on a medium heat and swirl the pot occasionally (don’t stir or the mixture will crystallise around the sides of the pan). The sugar will first go clear and dissolve, then thick bubbles will form and eventually the mixture will begin to change colour. This process of the mixture browning will happen quite quickly so be sure to be watching the pot once those thick bubbles are beginning to form.
Once the mixture is your desired depth of colour (I usually wait for it to look like golden syrup colour), take the pan off the heat and whisk in your butter. The caramel will bubble up the pot but don’t be alarmed and keep whisking. Once your butter is melted, add in your cream and whisk until combined.
Add a little bit of salt at a time and taste until you have your desired saltiness. This mixture will keep in a jar for up to a month. You won’t need all this caramel for these bars.
Once your bars are out of the oven allow to cool for at least an 2 hours before trying to slice them (they are best sliced when chilled).
Slice into 16 pieces and when about to serve, drizzle with some of the salted caramel.
*all calories amounts are plugged into my fitness pal and may not be entirely accurate.
