I’ve been perfecting this caramel apple crumb bars recipe for years. Every fall, when apple season arrives, I find myself craving something that captures all the cozy flavors of autumn. These bars deliver exactly that – they’re like apple pie’s easier, more portable cousin.
What makes these bars special is their perfect balance of textures. The buttery shortbread crust provides a sturdy foundation. The tender cinnamon-spiced apples create a luscious filling. The oat crumble topping adds delightful crunch. Finally, the caramel drizzle ties everything together with sweet, salty perfection.
I love making these for potluck dinners, bake sales, or simply when I want to fill my kitchen with the smell of baking apples and cinnamon. They’re forgiving enough for beginner bakers yet impressive enough for experienced home cooks.
Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 1 hour 15 minutes
Servings: 12 bars | Difficulty: Easy
Why You’ll Love This Recipe
Flavor Profile: These bars combine brown sugar sweetness with warm cinnamon spice. The fresh apples provide natural tartness that balances the rich caramel. Each bite offers layers of complementary flavors that scream autumn comfort.
Texture Heaven: The contrast between the crisp crumb topping and tender apples creates textural interest. The shortbread base holds everything together while the caramel adds luxurious stickiness.
Simplicity: The beauty lies in using one base mixture for both crust and topping. This eliminates extra bowls and complicated steps. Even novice bakers can achieve professional-looking results.
Portability: Unlike apple pie or apple crisp, these bars travel beautifully. They cut cleanly, stack easily, and don’t require serving utensils. Perfect for office parties or picnics.
The recipe uses simple pantry staples you likely already have. I’ve tested various apple varieties and found that mixing tart and sweet apples creates the most complex flavor. Granny Smith apples hold their shape well, while Honeycrisp adds natural sweetness.
Ingredients & Step-by-Step Instructions
Ingredients Table
| Ingredient | Quantity | Notes |
|---|---|---|
| Crust & Crumb Topping | ||
| Granulated sugar | ⅓ cup | Regular white sugar |
| Light brown sugar, packed | ¼ cup | Adds molasses depth |
| All-purpose flour | 1½ cups | Provides structure |
| Baking powder | ½ teaspoon | Creates slight lift |
| Salt | ¼ teaspoon | Enhances flavors |
| Unsalted butter, chilled | 10 tablespoons | Cut into cubes |
| Pure vanilla extract | ½ teaspoon | Use real vanilla |
| Old-fashioned oats | ⅓ cup | For crumb topping only |
| Ground cinnamon | ¼ teaspoon | For crumb topping only |
| Apple Filling | ||
| Apples, peeled & sliced | 3-4 cups | About 3-4 medium apples |
| All-purpose flour | 1 tablespoon | Prevents soggy bottom |
| Granulated sugar | 2 tablespoons | Sweetens tart apples |
| Ground cinnamon | 1 teaspoon | Warm spice |
| Fresh lemon juice | 1 teaspoon | Prevents browning |
| Topping | ||
| Good quality caramel sauce | ⅓ cup plus extra | Store-bought or homemade |
Step-by-Step Instructions
Preparation: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with butter or cooking spray.
Make the Crust and Base Topping: In a large bowl, whisk together granulated sugar, brown sugar, flour, baking powder, and salt. Add the chilled butter cubes and vanilla extract. Using a pastry cutter or your fingers, work the mixture until it resembles coarse crumbs with pea-sized butter pieces. The mixture should hold together when squeezed but remain crumbly.
Remove half of this mixture and press it firmly into the prepared pan. Use the bottom of a measuring cup to create an even layer. This forms your crust base.
Prepare the Apple Filling: Peel and thinly slice your apples into ¼-inch thick pieces. In a medium bowl, toss the apple slices with flour, sugar, cinnamon, and lemon juice. Mix gently until all apples are coated. The flour helps absorb excess moisture during baking.
Assemble the Bars: Arrange the seasoned apple slices evenly over the pressed crust. Overlap them slightly to create a full layer. To the remaining crumb mixture, add the oats and additional cinnamon. Stir until combined, then sprinkle this mixture over the apples.
Baking Process: Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 25-30 minutes more. The topping should be golden brown and the apples tender when pierced with a fork.
Allow the bars to cool completely in the pan before adding caramel. This prevents the caramel from melting into the bars.
Final Touch: Drizzle the caramel sauce over the cooled bars in decorative patterns. Let it set for 10 minutes before cutting. Use the parchment overhang to lift the bars from the pan for easy cutting.
Pro Tips, Storage & FAQs
Pro Tips for Perfect Results
Apple Selection: I recommend using a mix of apple varieties for complex flavor. Combine tart apples like Granny Smith with sweeter varieties like Honeycrisp or Fuji. The different sugar levels create depth while various textures add interest.
Butter Temperature: Keep your butter cold until ready to use. Cold butter creates flakier texture in the crust and prevents the crumb topping from becoming dense. I often cube my butter and return it to the refrigerator while gathering other ingredients.
Even Slicing: Slice apples uniformly for even cooking. Thin slices (¼ inch) ensure the apples soften properly during baking time. Thicker pieces may remain crunchy while thin pieces could become mushy.
Caramel Quality: Invest in good caramel sauce for the best results. I prefer salted caramel for its flavor complexity. Trader Joe’s Fleur de Sel Caramel Sauce is my go-to choice, but homemade works wonderfully too.
Serving and Storage
Serving Suggestions: These bars are delicious at room temperature, chilled, or slightly warmed. For special occasions, serve with vanilla ice cream and extra caramel drizzle. They pair beautifully with coffee, hot cider, or cold milk.
Storage Instructions: Store cooled bars covered in the refrigerator for up to 3 days. The texture is best within 24 hours of baking. For longer storage, freeze individual bars wrapped in plastic wrap for up to 3 months. Thaw at room temperature before serving.
Make-Ahead Tips: You can assemble these bars up to 1 day ahead. Cover tightly and refrigerate before baking. Add 5-10 minutes to the baking time if starting from cold. The caramel can be drizzled just before serving for best appearance.
Frequently Asked Questions
Q: Can I substitute the oats in the crumb topping? A: Yes! Try chopped pecans, walnuts, or additional flour for different textures. Crushed graham crackers also work well. Use the same quantity as the oats called for in the recipe.
Q: What if I don’t have caramel sauce? A: You can make a simple caramel by melting ½ cup sugar until amber, then slowly whisking in 3 tablespoons heavy cream and 2 tablespoons butter. Alternatively, skip the caramel and dust with powdered sugar.
Q: Can I make these bars gluten-free? A: Substitute the all-purpose flour with your favorite gluten-free flour blend in a 1:1 ratio. Ensure your oats are certified gluten-free. The texture may be slightly different but still delicious.
Q: Why are my bars soggy on the bottom? A: This usually happens when apples release too much moisture. Make sure to toss apples with flour as directed, and avoid using overly juicy apple varieties. Also, ensure your oven is fully preheated before baking.
Q: Can I double this recipe? A: Absolutely! Double all ingredients and use a 9×13 inch pan. Increase baking time by 10-15 minutes, checking for doneness with a toothpick inserted in the center.
These caramel apple crumb bars have become my signature fall dessert. They capture everything I love about apple season in one perfect, portable treat. Whether you’re hosting a gathering or simply treating yourself, these bars deliver comfort and satisfaction in every bite.
Caramel Apple Crumb Bars
Ingredients
- Crust and Crumb Topping:
- ⅓ cup granulated sugar
- ¼ cup light brown sugar packed
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons chilled unsalted butter cut into cubes
- ½ teaspoon pure vanilla extract
- ⅓ cup old-fashioned oats
- ¼ teaspoon ground cinnamon
- Apple Filling:
- 3-4 cups peeled thinly sliced apples (about 3-4 apples)
- 1 tablespoon all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
- Topping:
- ⅓ cup good quality caramel sauce plus more for serving
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
- In a large bowl, whisk together granulated sugar, brown sugar, flour, baking powder, and salt. Add chilled butter cubes and vanilla extract. Work the mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Remove half of the mixture and press it firmly into the prepared pan. Use the bottom of a measuring cup to create an even layer.
- Peel and thinly slice apples into ¼-inch thick pieces. In a medium bowl, toss apple slices with flour, sugar, cinnamon, and lemon juice until coated.
- Arrange seasoned apple slices evenly over the pressed crust, overlapping slightly.
- Add oats and additional cinnamon to the remaining crumb mixture. Stir until combined, then sprinkle over the apples.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and continue baking for 25-30 minutes until topping is golden brown and apples are tender.
- Cool completely in the pan before adding caramel. Drizzle caramel sauce over cooled bars in decorative patterns.
- Let caramel set for 10 minutes before cutting. Use parchment overhang to lift bars from pan for easy cutting.
Notes
Keep butter cold for best texture
Slice apples uniformly (¼ inch) for even cooking
Store covered in refrigerator for up to 3 days
Can be assembled 1 day ahead before baking
For gluten-free version, substitute flour with 1:1 gluten-free blend
