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Caramel Apple Crumble Bars are made with spiced apples, a buttery brown sugar oat crust, melted caramel, and a crumbly oat topping. The apple flavor really comes through! These delicious, gooey apple bars are an easy fall dessert that’s perfect for sharing.
These layered apple bars have warm fall spices, tender apples, and rich caramel under a buttery oat crumble topping.
Why You’ll Love These Caramel Apple Crumble Bars
- Tender cinnamon-spiced apples are layered with rich, melty caramel.
- The crust and crumble topping are made from the same easy oat and brown sugar mixture, giving the bars a buttery, crumbly texture.
- Optional Pecans can be added for extra crunch.
- A 13×9-inch pan makes plenty for parties, potlucks, and fall gatherings.
Caramel Apple Crumble Bar Ingredients
These bars are made in three simple layers: spiced apples, an oat crust and crumble, and melted caramel.
You’ll need Apples, All-Purpose Flour, Vanilla, Cinnamon, Apple Pie Spice, Butter, Shortening, Brown Sugar, Oats, Baking Soda, Salt, Caramel Candies, and optional Pecans.
The flour, butter, and cinnamon are used in more than one layer, so be sure to follow the recipe card measurements for each part of the bars.
Variations & Substitutions
- Apples: Use a firm baking apple that will hold its shape as it bakes. Granny Smith, Honeycrisp, Braeburn, or Pink Lady apples are all good choices.
- Oats: Either old-fashioned rolled oats or quick oats will work.
- Pecans: Leave them out for nut-free caramel apple bars, or substitute chopped walnuts.
- Shortening: If you don’t have shortening or prefer not to use it, replace it with an equal amount of softened butter.
How to Make Caramel Apple Crumble Bars
Here is my step-by-step process to make these yummy apple dessert bars.
Prepare the Apples: Peel, core, and slice the apples. Toss them with the flour, vanilla, cinnamon, and apple pie spice until evenly coated. Set aside.
Make the Crust and Crumble: Beat the softened butter, shortening, and brown sugar until very light and fluffy.
Add the flour, oats, baking soda, salt, cinnamon, and pecans, if using. Mix until well combined.
Measure out 2 cups of the mixture for the crumble topping and set it aside, then press the remaining mixture evenly into an ungreased 13×9-inch baking dish.
Make the Caramel: Melt the caramel candies with the butter in a saucepan over low heat, stirring frequently until smooth.
Keep the heat low and do not allow the caramel to boil.
Assemble the Bars: Spread the apples evenly over the crust.
Pour the warm caramel over the apples, then sprinkle the reserved oat crumble mixture evenly over the top.
Bake: Bake at 400°F for 25 to 30 minutes, or until the topping is lightly browned.
If the crumble begins browning too quickly, loosely tent the pan with aluminum foil.
Let the bars cool completely before slicing.
Tips for the Best Caramel Apple Bars
- Slice the apples fairly evenly so they cook at the same rate.
- Keep the caramel over low heat so it melts smoothly without scorching.
- These bars are meant to be soft and gooey, especially through the apple and caramel layers.
- Let the bars cool well before cutting so the layers have time to set.
Storage
Store the cooled caramel apple crumble bars covered at room temperature for about 1 day or refrigerate for up to 4 days.
Serving Ideas
Enjoy these bars chilled, at room temperature, or gently warmed.
They’re delicious on their own, or serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream.
More Apple Dessert Recipes
Crescent Roll Apple Dumplings
Easy Apple Galette
Crockpot Apple Crisp
Norwegian Apple Pie
Instant Pot Applesauce
If you make these delicious Caramel Apple Crumble Bars, let me know by leaving a comment with a star rating below! 😊
Caramel Apple Crumble Bars
Equipment
- Hand mixer or Stand Mixer with Paddle Attachment
Ingredients
For the Apple Filling
- 1 ½ pounds Apples peeled, cored, and sliced
- ¼ cup All-Purpose Flour
- 2 teaspoons Vanilla Extract
- 1 teaspoon Cinnamon
- 1 teaspoon Apple Pie Spice
For the Crust and Crumble Topping
- ½ cup Butter softened
- ¼ cup Shortening
- 1 cup Packed Brown Sugar
- 1 ¾ cups All-Purpose Flour
- 1 cup Oats (old-fashioned or quick)
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- ½ teaspoon Cinnamon
- ½ cup Chopped Pecans optional
For the Caramel Layer
- 16 ounces Caramel Candies unwrapped
- 3 Tablespoons Butter
Instructions
Prep
- Unwrap the caramel candies and set aside.
Prepare the Apples
- Peel, core, and slice the apples. Place them in a large bowl and toss with ¼ cup All-Purpose Flour, 2 teaspoons Vanilla Extract, 1 teaspoon Cinnamon, and 1 teaspoon Apple Pie Spice until evenly coated. Set aside.
Make the Crust and Crumble Topping
- Add the ½ cup softened Butter, ¼ cup Shortening, and 1 cup Packed Brown Sugar to a large mixing bowl.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, beat until very light and fluffy, about 5 minutes.
- Add 1 ¾ cups All-Purpose Flour, 1 cup Oats, ½ teaspoon Baking Soda, 1 teaspoon Salt, ½ teaspoon Cinnamon, and the Chopped Pecans, if using. Mix until well combined.
- Measure out 2 cups of the mixture and set aside for the crumble topping.
- Press the remaining mixture evenly into an ungreased 13×9-inch baking dish.
- Preheat the oven to 400°F.
Make the Caramel Layer
- Add the 16 ounces Caramel Candies and 3 Tablespoons Butter to a saucepan over low heat.
- As the caramels begin to melt, stir frequently with a silicone spatula or spoon. Continue heating and stirring until the caramel is completely melted and smooth.
- Do not allow the caramel mixture to boil. Remove from the heat.
Assemble the Bars
- Spoon the prepared apples evenly over the crust.
- Pour the warm melted caramel evenly over the apples.
- Sprinkle the reserved 2 cups crumble mixture evenly over the top.
Bake
- Bake at 400°F for 25 to 30 minutes, or until the topping is lightly browned. If the topping begins to brown too quickly, loosely tent the pan with aluminum foil.
Serve
- Let the bars cool before cutting and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
