1 cup (125g) all-purpose flour (spooned & leveled)
2 large apples, peeled and thinly sliced (1/4 inch thick)*
2 Tablespoons all-purpose flour
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup (43g) old-fashioned whole rolled oats
1/3 cup (70g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (31g) all-purpose flour (spooned & leveled)
1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
homemade salted caramel or store-bought caramel sauce
Categories
Bars
Cuisine
American
Steps
Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper leaving enough overhang on all sides. Set aside.
Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes and then remove from the oven. (As the crust bakes, you can prepare the filling and streusel.)
Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.
Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
Turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.
Reviews
Tamara on 2025-01-04 (5 stars): This recipe was perfection! I needed something to feed a crowd so I made these in a 9x13 pan and cut them into 48 small squares. I managed to sneak one and it was so good! I appreciate how easy the recipe was but that it resulted in such a great result!
Anne Romano on 2025-06-01 (5 stars): I made these and the blueberry pie bars for a backyard bbq. People LOVED both desserts. I didn’t add the salted caramel because I think apple pie is perfection and I was very happy that I did. Sally and her recipes never disappoint. Another triumph!
Lori on 2025-06-04 (5 stars): I made this recipe as an option for added treats at a wedding sweets buffet. It is DELICIOUS! Definitely using this one!
MK on 2025-07-06 (5 stars): Absolutely phenomenal. I've made it twice. The first time, I had trouble getting the streusel to work because the dry powder ingredients wouldn't integrate with the cold butter.
The second time, I nailed it! Here's how. I used the warmth of my hands to partially melt the butter. It then mixed in well with the dry ingredients. Formed a soft, sticky batter. I then stuck it in the freezer for about an hour as I prepped the apple filling. After an hour, the streusel had partially frozen and resolidified. It crumbled easily and remained nice and cold until the oven. I recommend giving this a try if you're having trouble with the topping!
Lori on 2025-07-02 (5 stars): These are without a doubt a 5 star treat! I was asked to make them for a wedding dessert bar and they were a hit!
