Caramel Apple Pie Bars (with Easy Crumble Topping)

All the comfort of apple pie in bar form, these Caramel Apple Pie Bars have a buttery base and crumble topping and a middle layer of cinnamon apple and caramel. 

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.

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

1. 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.
2. 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.
3. 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.

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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).

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

5 from 2 votes

Caramel Apple Pie Bars (with Easy Crumble Topping)

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour 10 minutes

Servings: 9 serves

Calories: 448kcal

Author: Marie Roffey

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All the comfort of apple pie in bar form, these Caramel Apple Pie Bars have a buttery base and crumble topping and a middle layer of cinnamon apple and caramel. 

Course: Afternoon Tea, Dessert, Snack, Sweets

Cuisine: Various

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

Equipment used in this recipe: 8x8 inch square baking tin, silicone spatulas.

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 are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
3. 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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