Caramel Apple Pie Bars make the perfect fall treat. They have everything you love about classic apple pie but so much easier and better in bar form.
As much as I love pie, I rarely make them because of the amount of time involved.
Bars are the next best thing because they are so much easier to make.
These Caramel Apple Pie Bars have everything you love about apple pie without the hassle of making or rolling out pie dough.
There are a few steps involved but nothing complicated. I promise that they are a cinch to make and totally worth it.
They start off with a buttery shortbread crust covered with gooey cinnamon apples.
Next is the generous layer of brown sugary oat streusel with a drizzle of homemade caramel sauce.
So next time you’re in the mood for a sweet treat, bake up some of these scrumptious apple pie bars, and I promise you won’t be disappointed! They’re perfect for sharing too!
- 1 1/2 cups all-purpose flour
- 3/4 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- caramel sauce homemade or store bought
- 3 large apples peeled, cored and thinly sliced (I used a mix of Granny Smith & Gala)
- 3 tablespoons all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon apple pie spice
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 2/3 cup old-fashioned oats
- 1/2 cup unsalted butter cold and cubed
- Preheat oven to 350°F. Line an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides for easier removal of bars. Set aside.
- Make the crust: In a medium bowl, combine the melted butter, sugar, vanilla, and salt together. Stir in flour and mix until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 8-12 minutes until lightly golden.
- Meanwhile prepare the filling and streusel.
- Make the apple filling: In a large bowl, place the sliced apples, flour, sugar, cinnamon, and nutmeg together and gently toss until the apples are evenly coated. Set aside.
- Make the streusel: In a medium bowl, whisk the flour, brown sugar and cinnamon together. Stir in oats. Using a pastry cutter, two forks or clean hands, cut in the chilled butter until the mixture resembles coarse crumbs. Set aside.
- Remove the crust from the oven.
- Layer the apple filling evenly on top of the warm crust, pressing them down to fit. Sprinkle the streusel topping evenly over the apples and bake for 30–35 minutes or until the streusel is golden brown.
- Remove from the oven and allow to cool completely. To speed up chilling time, place in refrigerator for 2 hours or overnight.
- Remove bars from pan using the overhang from the foil or parchment to lift.
- Cut into bars. Drizzle each bar with salted caramel sauce.
Store baked cake in an airtight container at room temperature for up to 2 days.
Adapted from Canadian Living
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