These delicious Caramel Apple Bars feature a brown sugar crumble, cinnamon apples and a generous drizzle of salted caramel sauce. You’ll love this easy fall dessert.
Crumb-topping lovers unite! These bars are for you. And by “you” I also mean me because I just can’t get enough buttery-crumbly goodness in my life. It is no secret that I LOVE crumb toppings. Whether it’s an Apple Crisp, Peach Crisp, Strawberry Rhubarb Crisp, Cranberry Crumb Bars or Stuffed Apples, I will never turn down a dessert featuring a crumb topping.
These Caramel Apple Bars are similar to an Apple Crisp; however, they’re heavier on the “crisp” and lighter on the apples. Prefer more fruit? Try my Apple Crisp! Want all that crumbly, caramely deliciousness in bar-form? Read on…
How To Make Caramel Apple Bars
- Start by making the crust/topping (they are made with the same mixture). Combine butter and brown sugar. Add oats, flour, baking soda, and salt, mixing until crumbly.
- Reserve 1-½ cups for the topping, and press the remaining mixture into the bottom of a 9×9 baking pan.
- Combine thinly sliced apples with melted butter, brown sugar, cinnamon, and flour. Add the apples to the crust.
- Sprinkle the reserved topping over the apples.
- Bake for 35-45 minutes, until the apples are tender and the topping is golden brown.
- Allow the bars to cool slightly, then drizzle with salted caramel sauce.
Now comes the tough part… You have two options: Wait for the bars to cool so you get pretty, neatly sliced squares, or dive in while they’re still warm, gooey and extra sticky (see photo below). Either way, you are going to love every bite.
Oh, and topping these beautiful bars with vanilla ice cream and a generous drizzle of caramel sauce might just be the best decision you’ll ever make.
NEVER MISS A RECIPE! SUBSCRIBE to our free EMAIL LIST – LIKE us on FACEBOOK – Follow on INSTAGRAM
Caramel Apple Crumb Bars
Ingredients
Crumb crust and topping:
- 10 tablespoons unsalted butter, softened
- ¾ cup light brown sugar, packed
- 1 ⅓ cups all purpose flour
- ¾ cup old fashioned oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅓ cup good quality caramel sauce, plus more for serving (see note)
Apple filling:
- 3 generous cups peeled, thinly sliced Granny Smith apples (about 2-3 apples)
- 1 tablespoon unsalted butter, melted
- 2 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons all purpose flour
Instructions
- Preheat oven to 350°. Grease a 9x9 square baking pan.
- In a large bowl, using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour, oats, salt, and baking soda and beat until combined and crumbly, scraping the sides of the bowl as needed.
- Reserve 1 ½ cups for the topping. Press the remaining crumble mixture into the bottom of the greased 9x9 pan, pressing it into an even layer.
- In a separate bowl, combine all ingredients for apple filling. Toss until well combined. Dump the apple mixture on top of the crust and spread it out evenly. Crumble the reserved topping over the apples, pressing some of it together to form clumps.
- Bake for 35-45 minutes until the topping is golden brown and the apples are tender (insert a sharp knife to check). Place on a wire rack to cool slightly. Drizzle with ⅓ cup caramel sauce. Serve warm, room temperature or chilled. Note: The bars will cut more neatly if chilled. Optional: top with ice cream and additional caramel sauce.
Video
Notes
Nutrition
Tried this recipe?Leave a comment and rating below!
Jillian
I will have to make 2 pans of this – one for me and one for my guests!
Mary Bostow
O God! What a great recipe! I want to try it immediately! Looks very tasty! THANK YOU!
Nancy
Could this recipe be double for a 9×13 pan?
Celebrating Sweets
Hi, Nancy. I have never tried it, but I would assume it could be doubled. Just make sure your apples are sliced really thin. Your layers will be slightly thicker than mine, so you want to make sure the apples cook through completely. Enjoy!
Edith Hall
Can you use apple pie filling???
Celebrating Sweets
You can try swapping the apple filling for pie filling. Maybe 1-1/2 cans? I’m not sure how it will come out though, it might be too wet for the crust and topping. Best of luck playing around with it.
Kim
This is AMAZING! I added chopped peacans to the topping. I will definitely make this one again!
Celebrating Sweets
Glad you enjoyed it! Thanks for stopping by.
Jeri Jarvis
I made this for my gluten free daughter’s school class. There is a child with a tree nut allergy as well so I could not sub almond flour. I used a rice blend (krusteaz) and it came out pretty good. I’d say add more butter if you sub, it was slightly dry. But great with ice cream.
Celebrating Sweets
Thanks for sharing your changes. I’m glad it turned out. Happy holidays!
Teri
I made these apple bars for my fall Bunco gathering and everyone enjoyed them so much!
Celebrating Sweets
Great! Thanks for taking the time to comment. 🙂
Elizabeth Alken
I will definitely try this recipe with a generous Crumb Topping is irresistible!!! May I make one offering in the “Balancing-the-Sweets Department”??? Try using either Fuji’s from Japanese horticulturists or Galas from Australian gardening aficionados, because these are of a tarter-nature and they balance-out the sweetness of any sugary-laden product to allow a lingering of the apple’s-flavor after the sweetness of the fillings ooey-goodness dissolves to reveal the true star of these bars, which is of course, the apple’s divinely tempting nature to settle any battle between good-&-evil and prevail on the side of Deliciousness-Intended-to-Elevate-But-Never-Challenge-the-Order-of-the-Universe!!! Thank you for your superb recipes and Happy Holidays!!! Elizabeth Allen, aka allenezenith!!!