Caramel Apple Crumble Bars

Happy first day of autumn! Here's a really great recipe that's perfect for this time of year. 

Caramel Apple Crumble Bars - Adapted from Annie's Eats

Printable Recipe

INGREDIENTS

Apple Filling

2 tablespoons unsalted butter

4 large apples, peeled, cored, and cut into small pieces (see photo below)

3 tablespoons brown sugar

1 tsp ground cinnamon

Dash of nutmeg

1 teaspoon vanilla extract

Dough

1 ½ cups all-purpose flour

1 cup old fashioned oats

1/3 cup white sugar

1/3 cup brown sugar, packed

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

12 tablespoon cold unsalted butter, cut into small pieces

1 large egg yolk

1 teaspoon vanilla extract

Caramel Filling

11 ounces of caramel candies like the ones found here

2 tablespoons heavy whipping cream

DIRECTIONS

1. Preheat oven to 375F. Butter a 9x9 baking pan.

Note: For easier removal, butter and line the pan with parchment then butter the parchment.

2. In a large skillet melt the 2 tablespoons of butter. Add apples, brown sugar, cinnamon, nutmeg, and vanilla extract. Sauté for 15 minutes, stirring frequently. Set aside.

 My favorite vanilla extract

3.  In a large bowl, combine flour, oats, sugars, baking powder, salt, and cinnamon. Stir and combine. Add butter chunks, egg, and vanilla. Combine well using a pastry blender until mixture comes together and becomes crumbly.

4. Take two thirds of the dough and evenly press it down into the baking pan. Bake for 12 minutes.

5. While the base is baking, make the caramel filling. In a medium saucepan, combine unwrapped caramels and whipping cream. Melt over medium heat and stir frequently until combined and melted. Pour onto the base and spread evenly. Add the baked apple filling over the caramel and spread evenly. Add the remaining one third of the dough to the top, covering apples.

6. Bake on the middle rack for 25 minutes or until the top is a golden brown. Allow to cool completely before cutting and serving. 

Blueberry Bars...Nom Nom

Finally! I have used the last of the blueberries I picked last July after my trip to Saugatuck.I found this recipe on Smitten Kitchen and adapted it to my taste. These are deelish with a cup of coffee. Personally, I think they are better the day after you bake them. So make them one day before you intend to nom them.

Printable Recipe

INGREDIENTS for the CRUST

1/2 cup white sugar

1/2 cup packed brown sugar

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

The zest of 1 lemon

1 cup unsalted butter - cold and cut into small chunks

1 large egg

1 teaspoon vanilla extract

INGREDIENTS for the BLUEBERRY FILLING

The juice of 1 lemon

1/2 cup white sugar

3 tablespoons cornstarch

4 cups of fresh blueberries

NOTE: If using frozen blueberries, allow them to thaw prior to making this.

DIRECTIONS

1. Preheat oven to 375 degrees F. Grease (or line with parchment paper) a 9 x 13 inch baking pan.

2. In a large bowl, stir together the white sugar, brown sugar, flour, baking powder, salt, and lemon zest. Add the cold butter chunks, egg, and vanilla extract. Use a pastry blender (or two forks) and mix dough. It should be well-combined and crumbly.

3. Take half the dough and evenly pat into the bottom of the greased pan.

4. In another bowl, mix together the lemon juice, sugar and cornstarch until sugar and cornstarch are dissolved. Pour blueberries in and mix.
 

Soupy!

 

5. Pour blueberry mixture into the pan and spread evenly. Take the remaining dough and evenly crumble it over the blueberries.

 Ready for the oven...nom nom

6. Bake 45-55 minutes or until the top is lightly browned. Allow to cool to room temperature before you cut.

On a totally different subject...I received the coolest card from my friend Corene that I just had to share! She made it herself and personalized it with my favorite quote from the Tori Amos song, A Sorta Fairytale. Thank you Corene! <3