Caramel Apple Pie Bars with Shortbread Oat Crust
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These Apple Pie Bars are everything I love about homemade apple pie, just without all the fuss! A buttery oatmeal shortbread crust is layered with tender cinnamon-spiced apples, drizzled with caramel, and finished with a golden crumble topping. They’re sweet, a little tart, and perfect for fall baking, holiday gatherings, or enjoying with a cup of coffee. All the cozy apple pie flavor, no rolling out pie dough. I’ll take it!
Why These Apple Pie Bars Are So Darn Good
Let’s start with the shortbread crust because, well, butter! It’s rich, slightly chewy, and holds up beautifully underneath the apple filling. The best part? The same dough is used for the crumble topping, so there’s no need to make two separate mixtures. Less work, fewer dishes. Yes, please!
The apples are cooked with cinnamon and nutmeg before baking, giving them that soft, homemade apple pie texture without making the crust soggy. Add a little caramel, or salted caramel if you’re feeling fancy, and you’ve got one delicious fall dessert.
I also love that these bars are made in a 9×13-inch pan, making them easy to slice and share. They’re perfect for Thanksgiving, potlucks, or whenever you find yourself with a few extra apples on the counter.
And speaking of desserts made for sharing, these bars always remind me of my Grandma Den Beste. Growing up in Iowa, she always had homemade dessert bars tucked away in her freezer. Chocolate, butterscotch, peanut butter, fruit bars…you name it, she probably had it. We’d thaw a few and enjoy them with coffee during visits to the farm. Some of my favorite memories, and probably one of the reasons I love making dessert bars so much.
If you love desserts with warm cinnamon apples, my Easy Apple Crisp is another favorite. It has a buttery oat topping and is especially delicious served warm with vanilla ice cream.
Let’s Talk Apples! Which Ones Work Best?
I like using a combination of Granny Smith and Golden Delicious apples. Granny Smith apples are tart and hold their shape well when cooked, while Golden Delicious apples bring a little extra sweetness. Together, they make a really nice balance.
You can also use Honeycrisp, Gala, or Pink Lady apples. Just choose varieties that won’t completely fall apart when cooked.
One important tip: slice your apples about ¼-inch thick so they soften evenly. If your apples are especially large, use fewer. You want a generous layer of apples, but not so many that they overwhelm that delicious shortbread crust.
For another cozy apple dessert, try my Spiced Apple Cake with Brown Sugar Frosting. It’s incredibly moist, filled with warm spices, and topped with a caramel-like frosting that pairs beautifully with the apples.
A Few Little Tricks for Perfect Apple Pie Bars
These bars are pretty straightforward, but a few little things make a big difference.
Cook the apples first. This is probably my most important tip! Apples release moisture as they cook, so letting that liquid evaporate before assembling the bars helps keep the shortbread crust from becoming soggy.
Don’t skip the first bake. Baking the bottom crust for 20 minutes before adding the apples helps it set and gives it a better texture.
Chill the remaining dough. While the crust bakes and the apples cook, refrigerate the remaining shortbread dough. It will be easier to crumble over the filling.
Let the bars cool completely. I know, waiting is the hardest part! But the shortbread needs time to firm up so you can cut clean squares. Refrigerating them briefly before slicing helps, too.
Making Apple Pie Bars Ahead? Even Better!
These are a great make-ahead dessert, especially if you’re baking for Thanksgiving or bringing something to a gathering. I actually prefer slicing them after they’ve had plenty of time to cool because the layers hold together so much better.
Once cooled, store the bars in an airtight container in the refrigerator for up to 4–5 days. You can enjoy them chilled, bring them to room temperature, or warm individual pieces slightly before serving.
They also freeze well for up to 3 months. Separate the layers with parchment paper, store in a freezer-safe container, and thaw in the refrigerator when you’re ready to enjoy them.
Salted Caramel or Regular Caramel? You Can’t Go Wrong!
I love using salted caramel because that little bit of salt balances the sweetness of the apples and buttery shortbread. But regular caramel works beautifully too, so use whichever you prefer!
Just remember that a little goes a long way. You want the caramel to complement the cinnamon apples, not completely take over.
And if you’re looking for an even easier apple dessert when time is tight, my Apple Dump Cake is another great option. It’s made with apples, cake mix, warm spices, and butter. Perfect when you want something homemade without spending much time in the kitchen.
If you make these apple pie bars, I’d love to hear what you think! Leave a comment and star rating below. Happy baking!
Apple Pie Bars
These buttery caramel apple pie bars have a soft oatmeal shortbread crust, tender cinnamon-spiced apples, and a golden crumble topping with a drizzle of caramel. All the delicious flavors of homemade apple pie, without the work of making a pie crust!
Ingredients
Shortbread Crust and Crumble Topping
- 1½ cups unsalted butter, softened to room temperature
- ¾ cup packed brown sugar ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¾ teaspoon salt
- 2¼ cups all-purpose flour
- 1 cup oats
Apple Filling
- 3 small to medium Granny Smith apples, peeled and sliced ¼-inch thick
- 3 small to medium Golden Delicious apples, peeled and sliced ¼-inch thick
- 1 tablespoon apple cider vinegar or lemon juice
- ¼ cup granulated sugar
- 1½ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- 4 tablespoons unsalted butter
Other
- Salted caramel topping (store-bought)
Instructions
- Prepare the pan. Preheat the oven to 350°F. Lightly grease a 9x13 inch baking pan and line it with parchment paper, leaving some overhang on the sides to help lift the bars out after baking.
- Make the shortbread dough. In a large mixing bowl, beat 1½ cups softened butter, ¾ cup brown sugar, and ¾ cup granulated sugar with an electric mixer on medium-high speed for about 2 minutes, until creamy. Mix in 2 teaspoons vanilla extract. Reduce the mixer speed to low and gradually add ¾ teaspoon salt, 2¼ cups flour, and 1 cup oats. Mix just until a soft, crumbly dough forms.
- Bake the crust. Press a little more than half of the shortbread dough evenly into the prepared pan. If the dough sticks to your fingers, lightly dampen them with water. Bake for 20 minutes, until the crust is set and just beginning to turn golden around the edges. Refrigerate the remaining dough while preparing the apple filling.
- Prepare the apples. While the crust bakes, peel and slice 3 Granny Smith apples and 3 Golden Delicious apples into approximately ¼-inch-thick slices. Place them in a large bowl and toss with 1 tablespoon apple cider vinegar or lemon juice, ¼ cup granulated sugar, 1½ teaspoons cinnamon, and ⅛ teaspoon nutmeg until evenly coated.
- Cook the apple filling. Melt 4 tablespoons butter in a large skillet or pot over medium heat. Add the seasoned apples and cook for 10–15 minutes, stirring occasionally, until the apples begin to soften and most of the liquid has evaporated. This helps prevent the shortbread crust from becoming soggy.
- Assemble the apple pie bars. Spoon the warm apple filling evenly over the partially baked shortbread crust. Drizzle 2–3 tablespoons salted caramel sauce over the apples. Remove the remaining shortbread dough from the refrigerator and crumble it evenly over the filling.
- Bake until golden. Return the pan to the oven and bake for an additional 25–30 minutes, or until the crumble topping is lightly golden and the apple filling is tender.
- Cool and slice. Allow the apple pie bars to cool completely in the pan before lifting them out using the parchment paper. Cut into 12–16 bars and serve. Add an extra drizzle of salted caramel sauce if desired!
Notes
Cooling is important: Let the bars cool completely before slicing. The shortbread will firm up as it cools, making it much easier to cut clean squares. For especially neat slices, refrigerate the cooled bars briefly before cutting.
Storing leftovers: Store the cooled bars in an airtight container in the refrigerator for up to 4–5 days. Enjoy them chilled, at room temperature, or gently warmed.
Freezing: Freeze completely cooled bars in an airtight, freezer-safe container for up to 3 months. Separate layers with parchment paper and thaw in the refrigerator before serving.
Serving suggestion: These apple pie bars are delicious on their own, but a scoop of vanilla ice cream and a little extra caramel sauce make them even better!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 473Total Fat: 28gSaturated Fat: 17gUnsaturated Fat: 11gCholesterol: 71mgSodium: 153mgCarbohydrates: 52gFiber: 3gSugar: 27gProtein: 4g
Nutrition information is automatically calculated. Use as an approximation only.
