I know that I make Crumble / Shortbread Bars a lot, but they are easy, tasty and for the most part, travel well both if I am physically handing them to someone at a potluck or mailing them. So I’ll continue to make them. And share them. And in the meantime, I have found a way to make them even better. Instead of just melting the butter, this time I browned the butter, so all the nutty goodness was added to the crumble mixture. Add a drizzle of salted caramel to the end result and these may be the best Browned Butter Salted Caramel Apple Crumble Bars that you’ve ever tasted.
Ingredients
1 cup plus 4 tablespoons (2 1/2 sticks) unsalted butter
1 cup granulated sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large egg yolks
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups apple jam or apple butter
1/2 cup caramel sauce (store bought is fine)
1/2 tablespoon flakey sea salt
Directions
Create a foil or parchment sling for your 9 x 11-inch baking pan and spray generously with baking spray.
Divide your butter in half. Melt half of it (1 1/4 sticks) in the microwave. The other 1 1/4 sticks, melt in a medium sauce pan on low heat, swirling, until butter foams, then browns (be careful not to let it burn), 5–7 minutes. Combine two butters into a medium work bowl and set aside to cool slightly. Then add in the sugar, salt, egg yolks and vanilla extract with a spoon until smooth. Add in the flour and mix until just combined. Remove 3/4 cup of the crust mixture (to be sprinkled on later) and press remainder into the lined pan. Set aside the remaining 3/4 cup, covered with plastic wrap, but do not put in the refrigerator. Place the pan in the freezer for 30-60 minutes or so; the chilling of the crust prevents it from expanding and rising too much during baking.
Preheat oven to 325F.
Remove the crust from the freezer and place in the oven to bake for 30 minutes, or until the sides are lightly browned. Then remove from the oven and increase oven temperature to 350F. Spread the apple jam on top on the crust, sprinkle the left-over crust dough on top. Bake another 30-35 minutes, or until the crumble is lightly browned. Take out of the oven and drizzle on the caramel sauce and sprinkle on the flakey salt.
Allow the pan to cool completely before taking the bars out of the pan. Remove the bars by lifting out with the sling and cut.
