# Ingredients:
→ Crust and Crumble
01 - 1 cup all-purpose flour
02 - 1 cup old-fashioned rolled oats
03 - 1/2 cup packed light brown sugar
04 - 1/4 cup granulated sugar
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon fine sea salt
07 - 1/2 cup unsalted butter, melted
→ Apple Filling
08 - 3 medium apples, peeled, cored, and diced
09 - 2 tablespoons granulated sugar
10 - 1 teaspoon ground cinnamon
11 - 1/2 teaspoon ground nutmeg
12 - 1 tablespoon all-purpose flour
13 - 1 tablespoon lemon juice
→ Salted Caramel
14 - 1/2 cup granulated sugar
15 - 2 tablespoons water
16 - 3 tablespoons unsalted butter, cubed
17 - 1/4 cup heavy cream
18 - 1/2 teaspoon flaky sea salt
# Directions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing for overhang on the sides for easy removal.
02 - In a large bowl, thoroughly combine flour, oats, brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly and even.
03 - Firmly press two-thirds of the crumble mixture into the bottom of the prepared pan to create a uniform crust. Reserve the remaining third for the topping.
04 - In a separate bowl, toss diced apples with granulated sugar, cinnamon, nutmeg, flour, and lemon juice until evenly coated.
05 - Evenly spread the apple mixture across the crust in the baking pan.
06 - Sprinkle the reserved crumble mixture evenly over the apple layer.
07 - Bake for 35 to 40 minutes until the topping is golden and apples are tender. Remove from oven and allow to cool completely in the pan.
08 - Add granulated sugar and water to a small saucepan over medium heat. Stir until sugar dissolves, then cook without stirring until the mixture darkens to amber, about 5 to 7 minutes. Remove from heat, whisk in butter and heavy cream carefully, and stir in flaky sea salt. Cool slightly.
09 - Lift cooled bars out of the pan using the parchment overhang. Generously drizzle with salted caramel, cut into bars, and serve.
