These Caramel Apple Bars topped with an easy crumble topping are like an apple crumble in a bar and still totally comforting.

I love apple crumble. Do you? Soft, cinnamon apple filling topped with a crunchy crumble, it’s one of my favourite desserts and I’ll eat it anytime.

These Caramel Apple Bars are all that and more. They still have that crunchy crumble topping and the soft, cinnamon apples but they also contain a layer of spiced caramel and it all sits on a crunchy shortbread base. These are wonderful any time of year for a picnic or to serve up at a dinner party.

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Three simple but delicious layers

Did you see the Cinnamon Caramel Crumble Bars I made back in May? So delicious and I adapted elements from that recipe to suit these Caramel Apple Bars. The crumble is similar but this time I added oats for a little chewiness amongst the crunch. I reduced and simplified the shortbread base and of course added fresh slices of cinnamon coated apples.

And that caramel layer. Oh my! I added a little more butter because seriously, life is better with more butter, then I used brown sugar instead of golden syrup. Simple.

Each step is incredibly easy and these can be made ahead and served at room temperature with a little pouring cream drizzled over the top for an indulgent and comforting dessert.

How to make the shortbread base

The base is a shortbread base, as I mentioned. You’ll need to first cream together butter and sugar, then add dry ingredients. The mix then gets pressed into the base of a lined 8×8 inch baking tin. You’ll bake the base for a little time, while you get the other layers prepared.

The Caramel Apple layer

The caramel is a simple mixture of sweetened condensed milk brown sugar and butter. This mixture gets cooked in a saucepan for a few minutes to thicken then poured over the shortbread base. This is then topped with fresh slices of spiced granny smiths. I find granny smiths the best for baking and they also happen to my favourite eating apple too. That keeps life very simple.

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The easy crumble topping

This topping is just a handful of ingredients mixed together until, well, crumbly 🙂 then you sprinkle it all over the top of your apples. Bake the whole lot for a bit longer and it’s done. Because of the caramel, you will need to let these cool to at least room temp before cutting but I find it easiest to cool them in the fridge, cut them to size, then bring them to room temperature before serving.

When all is said and done, these Caramel Apple Bars with their easy crumble topping are simply divine and the perfect comforting but simple dessert for any time.

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Caramel Apple Bars with Easy Crumble Topping

These Caramel Apple Bars topped with an easy crumble topping are like an apple crumble in a bar and still totally comforting.

Course Afternoon Tea, Dessert, Snack, Sweets

Cuisine Various

Keyword apple bars, apple crumble, apple desserts, apple pie, crumble topping

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 9 serves

Calories 448 kcal

Author Marie

Ingredients

For the shortbread base

• 113 g / 1/2 cup / 1 stick unsalted butter, softened
• 50 g / 1/4 cup / 1.8oz caster (superfine) sugar
• 130 g / 1 cup / 4.6oz plain (all purp) flour
• 2 tablespoons / 45g / 1.6oz rice flour notes
• 1/2 teaspoon cinnamon

For the caramel apple filling

• 1 tin / 395g / 14oz sweetened condensed milk
• 50 g / 1/4 cup packed / 1.8oz dark brown sugar
• 75 g / 2/3 stick / 2.7oz unsalted butter
• 2 granny smith apples, peeled and thinly sliced
• 1/4 teaspoon cinnamon
• 1/4 teaspoon all spice

For the crumble topping

• 130 g / 1 cup / 4.6oz plain (all purp) flour
• 65 g / 1/3 cup packed / 2.3oz dark brown sugar
• 85 g / 3/4 stick / 3oz unsalted butter, chilled
• 1 teaspoon ground cinnamon
• 1/3 cup rolled oats

Instructions

For the shortbread base

1. Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
2. Sift together the flours and cinnamon and set aside.
3. Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
4. Gradually add the flour mixture while continuing to beat on low until it comes together.
5. Use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
6. Bake for 15 minutes.

For the caramel apple filling

1. Combine the condensed milk, sugar and butter in a saucepan over very low heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
2. In a separate bowl, mix together the apple slices, cinnamon and all spice

For the crumble topping

1. Combine the flour, sugar, cinnamon and butter in a small bowl and press together with your fingertips until combined and like breadcrumbs. Mix through the oats.

To finish

1. Pour the caramel over the shortbread base and scatter the apple slices evenly over the top. Finally scatter over the crumble mixture, every now and then pressing some together into clumps as you go.
2. Bake for another 30 minutes.
3. Cool in the tin for 1/2 an hour, then transfer to the fridge to cool completely.

Recipe Notes

1. I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
2. For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).