Apple Pie Bars with Oat Streusel and Caramel

Apple Pie Bars

These apple pie bars have a buttery shortbread base, a thick layer of spiced apples, and a simple oat streusel on top. A drizzle of salted caramel finishes them off, but the bars are sturdy enough to slice and serve neatly.

The method is straightforward: bake the crust first, toss the apples with a little flour so the juices thicken, and chill the pan before cutting. That keeps the layers from turning soft or sliding apart.

If you want another caramel-apple dessert, try these Chocolate Covered Caramel Apple Slices.

Ingredients for Apple Pie Bars

• 2 1/2 cups all-purpose flour, divided (315g)
• 1/2 cup granulated sugar (100g)
• 1 cup unsalted butter, divided (225g), melted and softened as needed
• 2 teaspoons vanilla extract
• 1 teaspoon salt, divided
• 7 to 8 cups peeled and sliced apples (about 850g)
• 3/4 cup brown sugar, divided (150g)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup old-fashioned oats (90g)
• 1/2 cup salted caramel sauce, plus more if you like

Optional: 1 to 2 tablespoons lemon juice, 1 to 2 tablespoons coarse sugar for the top, and 1/2 teaspoon extra cinnamon for the streusel.

Best Apples to Use

A mix of sweet and tart apples gives the best flavor and texture here. Try Honeycrisp or Pink Lady with Granny Smith or Braeburn. Using two kinds helps the filling stay balanced and keeps the apples from baking down into one soft layer.

How to Make Apple Pie Bars

1. Preheat the oven and line the pan: Heat the oven to 350°F. Line a 9×13-inch baking pan with parchment, leaving overhang on at least two sides so you can lift the bars out later.
2. Make the crust: In a mixing bowl, combine 2 cups of the flour, the granulated sugar, 1/2 teaspoon of the salt, 3/4 cup of the butter, and 1 teaspoon of the vanilla. Mix until a soft dough forms, then press it firmly into an even layer in the prepared pan.
3. Parbake the crust: Bake for 15 to 20 minutes, until the crust looks set and matte with lightly golden edges. It should not be deeply browned yet.
4. Mix the apple filling: In a large bowl, toss the apples with 1/2 cup of the brown sugar, the remaining 1/2 cup flour, the cinnamon, nutmeg, remaining 1/2 teaspoon salt, and the remaining 1 teaspoon vanilla. Add the lemon juice if using. Toss well so the apples are evenly coated and no dry flour pockets remain.
5. Make the streusel: In another bowl, combine the oats, remaining 1/4 cup brown sugar, and remaining 1/4 cup butter. Mix with a fork or pastry cutter until you have coarse crumbs with some clumps. Add the extra cinnamon here if using.
6. Assemble the bars: Spread the apple mixture over the hot crust and press the slices into a fairly tight, even layer. Scatter the streusel over the top from edge to edge without pressing it down. Sprinkle with coarse sugar if using.
7. Bake: Return the pan to the oven and bake for 30 to 35 minutes more. The bars are done when the apples are tender when pierced with a knife, the filling bubbles lightly around the edges, and the streusel is golden brown. Rotate the pan once halfway through if your oven bakes unevenly. If the top starts browning too quickly, tent it loosely with foil.
8. Cool and chill: Let the pan cool on a wire rack until it reaches room temperature. Refrigerate for 1 to 2 hours, or until firm enough to slice cleanly.
9. Finish and cut: Lift the chilled bars out with the parchment. Drizzle with salted caramel, then cut into 16 bars. Wipe the knife between cuts if needed for cleaner edges.

How to Keep the Bars from Getting Soggy

• Parbake the crust so the apple juices do not soak into it.
• Use the flour in the filling to help thicken the juices as the bars bake.
• Press the apples into a compact layer instead of leaving loose piles.
• Bake until the filling bubbles at the edges and the apples are tender.
• Cool completely, then chill before slicing.

Serving Ideas

Serve these bars cold for the neatest squares, at room temperature for a softer texture, or lightly warmed after slicing. They are good plain, with extra salted caramel, or with a small scoop of vanilla ice cream.

For a richer apple-caramel dessert, see these Caramel Apple Cheesecake Bars.

How to Store and Reheat Apple Pie Bars

Once the bars are fully cooled, store them covered in the refrigerator for up to 4 days. Because of the fruit filling and caramel, they hold best when chilled.

These are easy to make ahead. Bake the bars a day in advance and chill them overnight for cleaner slices. Add the caramel after the bars have cooled.

To serve warm, warm individual slices briefly after cutting, then drizzle with caramel just before serving.

To freeze, wrap individual bars well and thaw them in the refrigerator before serving.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, caramel used, and serving size.

• Serving size: 1 bar
• Calories: about 300
• Protein: 3g
• Fat: 13g
• Carbohydrates: 46g
• Per 100g: about 275 calories, 3g protein, 12g fat, 41g carbohydrates