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Caramel Apple Pie Bars with Brown Butter Crust

Annahita Carter
Caramel apple pie bars with brown butter crust are a low-fuss way to get cozy cinnamon apples and a nutty, toasty shortbread-style base—no rolling or crimping required, just sliceable bars finished with a caramel drizzle.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Resting Time 2 hours 30 minutes
Total Time 4 hours 15 minutes
Course Dessert, Snack
Servings 12 bars
Calories 360 kcal

Equipment

  • 8-inch (20 cm) square metal pan
  • Parchment paper
  • Light-colored saucepan
  • Medium Bowl
  • Large bowl
  • Small bowl
  • Whisk
  • Spatula
  • Cooling rack
  • Aluminum foil (optional, for tenting)

Ingredients
  

Brown butter shortbread crust + crumble

  • 170 g unsalted butter to be browned
  • 100 g light brown sugar packed
  • 240 g all-purpose flour
  • 3 g kosher salt

Apple filling

  • 680 g apples peeled and thinly sliced (about 4 medium; mix of tart + sweet recommended)
  • 100 g granulated sugar
  • 30 g all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch cloves or allspice optional
  • 1/4 tsp kosher salt
  • 15 ml lemon juice
  • 30 ml heavy cream
  • 2 large eggs
  • 1 tsp vanilla extract

Caramel finish

  • 80–120 ml thick caramel sauce store-bought is fine (avoid thin sundae topping)
  • flaky salt optional

Instructions
 

  • Prep the pan. Line an 8-inch (20 cm) square pan with parchment, leaving overhang on two sides so you can lift the bars out later. Lightly butter the exposed sides.
  • Brown the butter. Melt 170 g / 12 Tbsp butter in a light-colored saucepan over medium heat. Stir once it foams; watch for golden-brown bits on the bottom and a nutty smell. Remove from heat when amber and fragrant (about 5–8 minutes). If it smells acrid, discard and start over.
  • Make the crust/crumble mixture. In a medium bowl, whisk together flour, brown sugar, and salt. Pour in the warm brown butter and stir with a spatula until sandy and clumpy.
  • Press and par-bake. Reserve about 1 heaping cup of the mixture for the top (refrigerate so it stays crumbly). Press the rest firmly into the lined pan. Bake at 175°C / 350°F for 15 minutes, until set and lightly darkened at the edges.
  • Slice the apples thin. While the crust bakes, peel and slice the apples about 3–4 mm thick (about 1/8-inch).
  • Mix the filling. In a large bowl, toss apples with sugar, flour, cinnamon, nutmeg, optional cloves/allspice, salt, and lemon juice.
  • Add the custardy bind. In a small bowl, whisk eggs, cream, and vanilla. Pour over the apples and toss until glossy and evenly coated.
  • Assemble. Spread the apple mixture evenly over the hot par-baked crust, nudging slices to distribute them evenly.
  • Top with crumble. Sprinkle the reserved brown butter dough evenly over the apples. Don’t press it down.
  • Bake until set. Bake 55–65 minutes at 175°C / 350°F until the top is golden, the edges are bubbling, and the apples are tender when tested with a thin knife near the center. If the top browns too fast, tent loosely with foil.
  • Cool completely. Cool in the pan on a rack for at least 2 hours. For the cleanest cuts, chill 30–60 minutes after room-temperature cooling.
  • Finish with caramel. Lift out using the parchment. Drizzle with 1/3–1/2 cup caramel sauce and add flaky salt if desired. Slice into 9 or 12 bars.

Nutrition

Calories: 360kcalCarbohydrates: 52gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 70mgSodium: 180mgPotassium: 160mgFiber: 3gSugar: 30gVitamin A: 500IUVitamin C: 4mgCalcium: 30mgIron: 1.5mg
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