All the cozy flavors of apple pie transformed into irresistible bars with a buttery shortbread crust, spiced apple filling, and a luscious salted toffee topping that's pure autumn magic.
Recipe Details
Ingredients
- 300g plain flour, divided
- 100g old-fashioned rolled oats
- 200g light brown sugar, divided
- 200g unsalted butter, cold and cubed, divided
- 1 tsp sea salt, divided
- 1kg Granny Smith apples, peeled and diced
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp fresh lemon juice
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 125ml heavy cream
- 100g toffee bits or chopped toffee candy
- 1/2 tsp flaky sea salt for finishing
Instructions
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Preheat oven to 180°C (350°F). Line a 23x33cm (9x13 inch) baking pan with parchment paper, leaving overhang for easy removal.
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For the crust, combine 250g (2 cups) 300g plain flour, 100g old-fashioned rolled oats, 100g (½ cup) 200g light brown sugar, and ½ teaspoon 1 tsp sea salt in a large bowl.
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Cut in 150g (⅔ cup) of the cold 200g unsalted butter using a pastry cutter or your fingers until mixture resembles coarse crumbs with some larger pieces.
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Press the crumb mixture firmly into the prepared pan, creating an even layer. Bake for 15 minutes until lightly golden.
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Meanwhile, prepare the apple filling. In a large bowl, toss 1kg Granny Smith apples with 2 tbsp fresh lemon juice, 2 tsp ground cinnamon, 1/4 tsp ground nutmeg, remaining 50g (¼ cup) flour, and 2 tablespoons 2 tbsp cornstarch.
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Remove crust from oven and evenly distribute the apple mixture over the hot crust. Return to oven and bake for 20-25 minutes until apples are tender.
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While bars bake, make the toffee topping. In a small saucepan over medium heat, combine remaining 100g (½ cup) 200g light brown sugar, remaining 50g (3 tablespoons) 200g unsalted butter, and 125ml heavy cream.
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Bring mixture to a gentle boil, stirring constantly. Cook for 2-3 minutes until thickened and caramel-colored. Remove from heat and stir in 1 tsp pure vanilla extract and 100g toffee bits or chopped toffee candy.
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Remove bars from oven and immediately pour the warm toffee mixture evenly over the apple layer. Sprinkle with 1/2 tsp flaky sea salt for finishing.
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Cool completely in the pan for at least 2 hours before lifting out using parchment overhang and cutting into squares.
Tips
Apple Selection: Granny Smith apples hold their shape well and provide a nice tart contrast to the sweet toffee. Honeycrisp or Braeburn also work beautifully.
Perfect Crust: Press the crust mixture firmly into the pan using the bottom of a measuring cup for an even, compact base that won't crumble.
Toffee Timing: Make the toffee sauce while the bars are in their final baking stage so you can pour it on while both the bars and sauce are warm for better adhesion.
Storage: Store covered at room temperature for up to 3 days or refrigerated for up to 1 week. The bars actually improve after a day as flavors meld.
Make-Ahead: These bars can be made 1-2 days in advance. Cover tightly and store at room temperature.
Serving Suggestion: Serve with vanilla ice cream or a dollop of whipped cream for an extra special dessert. A drizzle of caramel sauce never goes amiss either.
Freezing: Wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.