Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 4 large Granny Smith apples, peeled and thinly sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large bowl, whisk together the flour, sugar, and salt. Add the softened butter and vanilla extract. Use a pastry cutter or your clean hands to mix until the dough forms small crumbs. Measure out 1 cup of this mixture and set it aside for the topping. Press the remaining mixture firmly into the bottom of your prepared pan to create an even layer. Bake the crust for 12–15 minutes or until it is just beginning to turn a light golden brown.
- While the crust is par-baking, prepare your apples. Peel, core, and slice the Granny Smith apples into very thin pieces. In a medium mixing bowl, toss the sliced apples with the 2 tablespoons of flour, sugar, cinnamon, and nutmeg. Ensure every apple slice is evenly coated in the spice mixture. This flour coating is the secret to creating that thick, bakery-style gooey texture as the apples release their juices during baking.
- Remove the crust from the oven and arrange the apple slices over the hot base in even layers. Sprinkle the reserved 1 cup of crumbly dough over the top of the apples. If you are using pecans, sprinkle them on now. Place the pan back in the oven and bake for another 30–35 minutes. You will know it is done when the topping is golden brown and the apple filling is bubbling at the edges.
- Remove the pan from the oven and let it cool on a wire rack for at least 20 minutes. While the bars are still slightly warm, drizzle the salted caramel sauce generously over the entire surface. For the cleanest slices, allow the bars to cool completely to room temperature, or even chill them in the refrigerator for an hour, before lifting them out of the pan using the parchment paper handles.
- Cook Time: 70 minutes