oats n' notes

Food & lifestyle from the the granola factory bakery

Caramel Apple Pie Bar with Granola Crumble

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by Dea Castrejon

So, if you didn’t already know, here at the Granola Factory, we make the amazing, deliciously decadent and addictive Bethlehem Bars.  Yesssss, they are simply magnificent!  It is an oat shortbread cookie, topped with chocolate chunks, roasted pecans, homemade salted caramel, and shortbread crumbled on top!

Upon thinking up new granola recipes for this blog series, I thought it would be so great to do a bar!  And I am proud of this guy!  It is a salted caramel apple pie bar topped with a Native Berry granola crumble!  Do it…make it now!

CARAMEL APPLE PIE BAR WITH NATIVE BERRY GRANOLA CRUMBLE

Crust

2 sticks of unsalted butter

3/4 cup granulated sugar

2 1/4 cups flour (reserve 1/2 cup for crumble)

Filling

2 Granny Smith apples, peeled and thinly sliced

1 1/2 teaspoons cinnamon

1 tablespoon sugar

1 1/2 tablespoons flour

Crumble

1/2 cup shortbread dough reserve

3/4 cup Native Berry Granola

Salted Caramel

2 cups granulated sugar

12 tablespoons unsalted butter

1 cup heavy cream

1 tablespoon flaked sea salt

See posted link for directions on caramel: http://www.browneyedbaker.com/homemade-salted-caramel-sauce-recipe/

Preheat oven to 350ºF.  Cream together butter and sugar.  Add the flour until just incorporated.
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Reserve 1/2 cup of the dough in a separate mixing bowl.  Add the granola to this and set in the refrigerator until later.
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In a parchment lined baking dish (I used an 8×8 pan), press the shortbread dough into the bottom of the pan.  Bake for about 20-25 minutes, or until a golden tint starts to appear on the crust.
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While the crust is baking, peal and slice your apples.  In a mixing bowl, combine apples, flour, sugar, and cinnamon.
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Once crust is golden brown, add apple pie layer to the crust.
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Then add the crumble on top.  Finish it off with a light drizzle of salted caramel (the recipe is posted in a link above).
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Place the baking dish back in the oven for another 15 minutes.  Let cool for about 15 minutes before cutting and serving.
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Enjoy with a scoop of ice cream or whipped cream and a drizzle of salted caramel!

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