Salted Caramel Apple Pie Bars
These delectable Salted Caramel Apple Pie Bars will put you in the fall spirit. Featuring a shortbread crust, spiced apple filling, streusel topping, and homemade salted caramel, these apple pie bars capture all the flavors of traditional apple pie in a convenient bar form. They can easily be doubled to serve a crowd or made as is for a delightful after-dinner treat.
When September arrives, my thoughts turn entirely to fall. I long for the crisp, cool air, the changing leaves, and all the delights of fall baking. It genuinely fills me with joy. Even though it's still EXTREMELY HOT in Alabama during September, and as I write this, we're experiencing a drought and excessive heat warnings, but I won’t let that stop me from adding apple pie spice and pumpkin pie spice to everything I can get my hands on.
These apple pie bars feature a buttery shortbread crust, tender cinnamon-spiced apples, and a crisp brown sugar oat streusel topped with a drizzle of salty-sweet caramel. They have the flavor of apple pie, but with a softer, more crumbly bar-cookie texture.
Shortbread Crust: The buttery shortbread crust is much simpler to prepare than a traditional pie crust. It’s the perfect base layer for all your favorite bar desserts and comes together quickly—no need to wait for pie dough to chill.
Apple Pie Filling: No canned filling here. You only need 5 ingredients to create your own apple pie filling, and it tastes amazing!
Streusel Topping: Instead of a top layer of pie crust as seen on traditional apple pies, we’re finishing these apple pie bars with streusel.
Hope you love these as much as I do.
Happy Baking!
Pantry Items
Apples - pick firm crisp apples. I love to mix sweet and tart apples. Any variety will work but my favorite picks are Granny Smith, Gala, Honey Crisp, Pink Lady, Braeburn
Oats - old fashioned oats are best but quick oats will work too
Butter - unsalted
All-Purpose Flour
Brown Sugar - I love using dark brown sugar, but light brown sugar is fine
Cinnamon
Granulated Sugar
Salt
Nutmeg
Salted Caramel - you can make your own or purchase store bought
Equipment
Parchment Paper
Recipe Ingredients
Streusel
1/2 cup old-fashioned whole rolled oats
1/3 cup packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup all-purpose flour
1/4 cup (4 Tbsp) unsalted butter, cold and cubed
Shortbread Crust
1/2 cup (8 Tbsp) unsalted butter, melted
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup + 1 Tablespoon all-purpose flour
Apple Filling
2 large apples, peeled and thinly sliced
2 Tablespoons all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
How to make it
Instructions
Preheat the oven to 350°F.. Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving some overhang on all sides. Set aside.
Make the streusel first: In a medium bowl, whisk together the oats, brown sugar, cinnamon, and flour. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Place in the refrigerator until step 6.
Make the crust: In a medium bowl, stir together the melted butter, granulated sugar, vanilla, and salt. Add the flour and mix until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15-20 minutes, or until lightly browned around the edges. While the crust bakes, prepare the filling.
Make the apple filling: In a large bowl, combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg, stirring until all of the apples are evenly coated. Set aside.
After you remove the crust from the oven, pour the apple filling on top of the warm crust and spread/press into an even layer. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the cold streusel evenly on top.
Bake for 30–35 minutes or until the streusel is golden brown.
Remove from the oven and allow the bars to cool for at least 20 minutes at room temperature, then transfer to the refrigerator and chill for at least 2 hours.
Lift the bars out of the pan by gripping the parchment paper overhang; transfer to a cutting board and cut into squares. Drizzle caramel sauce on top and sprinkle with flaky sea salt, if using.
These apple pie bars can be enjoyed warm, cold, or at room temperature. Store covered tightly in the refrigerator for up to 3 days.
Notes
Freezing Instructions: You can freeze the bars (without the caramel sauce drizzle) for up to 3 months. Layer them in an airtight freezer-safe container or bag with parchment paper between the layers. Thaw overnight in the refrigerator, then warm them up to your liking and drizzle with salted caramel sauce to serve.
Apples: I like to use two different kinds of apples for the best texture and depth of flavor. I typically use one tart apple variety such as Granny Smith, and one sweet apple variety such as Pink Lady or Honeycrisp.
Larger Batch: Recipe can easily be doubled and baked in a 9×13-inch pan. Pre-bake the crust for 18 minutes (step 3), then extend the bake time to 45–55 minutes.
Watch me Make it Here
Special Tools & Equipment Links:
Affiliate Disclosure: Some of the links in this post are affiliate links. I may earn a small commission at NO additional cost to you. 😁 This is not a sponsored post. Thank you for your support ❤️
Measuring Cups: https://amzn.to/441byL7
Apple Peeler: https://amzn.to/4iy0Naq
9" Square Pan: https://amzn.to/47e8mvP
9x13 Baking Pan: https://amzn.to/42w13Ns
Silicone Spatula:
Parchment Paper:
Pastry Cutter: https://amzn.to/46ucp7b
Printable Recipe -
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