Apple pie and apple crumble are both classic desserts and among the favourites I grew up with. These Caramel Apple Pie Bars are just like those desserts but in a portable version that can be eaten hot or cold.
They still have that crunchy crumble topping of apple crumble, a buttery shortbread base and a dreamy middle layer of soft, cinnamon apples and spiced caramel. These bars though are way easier to make.
You’ll also love this gorgeous Apple Frangipane Tart, these Apple Cinnamon Cupcakes, and this Apple Plum Cobbler is one of my absolute favourites.
Did you see the Cinnamon Caramel Crumble Bars I made back in May? They were so delicious and I adapted elements from that recipe to suit these caramel apple pie 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.
The caramel is baked into these bars making the recipe super easy.
The 3 layers of Caramel Apple Pie Bars
- The shortbread base: You’ll just beat together butter and sugar, then add dry ingredients. The shortbread dough then gets pressed into the base of a lined 8×8 inch square baking tin. Bake it for a short time while you get the other layers prepared.
- The caramel cinnamon apples: The caramel is a simple mixture of sweetened condensed milk, brown sugar and butter. After a quick cook in a saucepan to thicken, pour it over the shortbread. Top that with fresh slices of spiced apple. I like granny smiths best for baking.
- The crumble topping: Streusel, crumble, whatever you want to call it, it’s good. Real good. It’s 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.
Don’t be scared off by the ingredient list there’s only 10 but some are repeated in each layer.
Serving Caramel Apple Pie Bars
Bakers tip: Let the apple pie bars cool to room temperature before cutting them into 9 slices.
These delicious dessert bars are great topped with
- fresh cream
- ice cream or
- custard / creme anglais (my favourite).
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When all is said and done, these Caramel Apple Pie Bars with their easy crumble topping and delectable soft caramel and cinnamon apple centre, are simply divine and the perfect easy, comforting dessert for any time.
More recipes you’ll love
- Apple Frangipane Tart
- Apple Cinnamon Cupcakes
- Apple Plum Cobbler
- Almond Apple Crostata
- Carrot Cake Bars
Caramel Apple Pie Bars (with Easy Crumble Topping)
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
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
- Sift together the flours and cinnamon and set aside.
- Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
- Gradually add the flour mixture while continuing to beat on low until it comes together.
- Use your hands to press the shortbread mixture into an even layer over the base of the baking tin.
- Bake for 15 minutes.
For the caramel apple filling
- 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.
- In a separate bowl, mix together the apple slices, cinnamon and all spice
For the crumble topping
- 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
- 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.
- Bake for another 30 minutes.
- Cool in the tin for 1/2 an hour, then transfer to the fridge to cool completely.
Notes
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Store these bars in the fridge in an airtight container. Take them out 1/2 an hour before serving or reheat in the oven to serve them warm.
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6 Comments on “Caramel Apple Pie Bars (with Easy Crumble Topping)”
I couldn’t find the notes about using the rice flour. I don’t not have any. Is it truly needed for this recipe for it to turn out?
The notes just refer to the tablespoon size. It will work with regular plain flour but the texture will be slightly different
Apples and caramel are absolutely delicious on their own, but when combined together and topped with some buttery crumble, that’s a divine combination! Love this apple caramel idea. I bet it can be turned into a separate dessert like apple fudge or toffee. Well done!
Thanks so much Ben. Absolutely, I can certainly imagine a caramel apple fudge, maybe sprinkled with cookie crumbs to get the whole crumble idea happening. Yum 🙂
Yum! These bars just look heavenly! Perfect for fall. Thanks for including the note about the Australian tablespoon measurement. I didn’t realize they were different from US measurements.
Thanks Jenna. Yes, different countries use different measures. Thankfully cup sizes are very similar & don’t make a big difference in baking but with a tablespoon being 25% smaller in the US than here, I like to point this out as I want everyone, everywhere to be able to make my recipes 🙂