Easy Caramel Apple Bars with Oat Crumble Crust

If you love everything about caramel apples but not the sticky fingers, these caramel apple bars are for you. A buttery oat crust holds a layer of soft cinnamon apples and gooey caramel, and a crumbly topping bakes up golden and crisp. You get all the flavor of a caramel apple in a pan you can cut into neat squares.

In this post I cover the best apples for bars, how to keep the caramel layer from running everywhere, easy variations, common problems and how to store them. When you are ready to bake, the printable recipe card at the bottom has exact measurements and estimated nutrition.

Why These Caramel Apple Bars Work

Apple bars can go wrong in two ways. Either the crust turns soggy under the juicy fruit, or the filling is so loose that the bars fall apart when you cut them. This recipe avoids both problems with a few small steps I have settled on after many batches in my own kitchen.

• A pre-baked crust. Baking the bottom layer for ten minutes before adding the apples sets it, so it stays sturdy instead of soaking up juice.
• Diced apples, not slices. Small pieces cook through in the time it takes the topping to brown, and every bite has apple in it.
• A little flour in the filling. It thickens the apple juices so the layer stays tender but sliceable.
• Thick caramel. A spoonable caramel sauce or melted soft caramels stays in a distinct gooey layer instead of soaking into the crust.

The result is a bar that tastes like a warm apple crisp, a caramel candy and a buttery oatmeal cookie all at once, and it travels well to any potluck or school bake sale.

Ingredients You Will Need

Everything here is simple pantry baking. One mixture does double duty as the crust and the crumble topping, which keeps the work to a minimum.

• Old-fashioned rolled oats: They give the crust a chewy, toasty bite. Quick oats work in a pinch but make a softer bar.
• All-purpose flour and brown sugar: The base of the crust and crumble, with brown sugar adding a caramel note.
• Melted butter: Mixing melted butter into the dry ingredients is faster than cutting in cold butter and makes a firm, cookie-like crust.
• Baking soda, cinnamon and salt: A little baking soda helps the crust brown and keeps it from being dense.
• Apples: Four medium apples, about 1 1/2 pounds (680 g). I use Granny Smith for tang or a half and half mix with Honeycrisp.
• Caramel sauce: A thick jarred caramel or ice cream topping works well. You can also melt about 30 soft caramel candies with a few tablespoons of cream.
• Lemon juice: Brightens the apples and balances the sweet caramel.

The Best Apples for Apple Caramel Bars

Baking apples need to hold their shape while the bars bake for about 25 minutes. Soft varieties can turn into applesauce, which is nice in a muffin but not great in a bar. Here is what I reach for.

Because caramel is so sweet, I lean on a tart apple for at least half of the fruit. Peeling is worth the extra minutes here, since skins can curl up and feel tough against the soft filling.

How to Make Caramel Apple Bars

Plan on about 25 minutes of hands-on work. The bars bake in two stages, then need a good cool down before slicing.

1. Prep the pan. Heat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment, leaving an overhang on two sides so you can lift the bars out later.
2. Make the crust mixture. Stir the oats, flour, brown sugar, baking soda, cinnamon and salt together. Pour in the melted butter and stir until the mixture looks like wet sand.
3. Press the crust. Set aside about 1 1/2 cups of the mixture for the topping. Press the rest firmly into the bottom of the pan and bake for 10 minutes.
4. Mix the apples. While the crust bakes, toss the diced apples with lemon juice, cinnamon and flour.
5. Layer. Spread the apples over the warm crust. Stir the caramel with a tablespoon of flour and drizzle it over the apples, leaving a small border at the edges so it does not burn on the pan.
6. Top and bake. Crumble the reserved mixture over the top. Bake 25 to 30 minutes, until the topping is golden and the caramel bubbles at the edges.
7. Cool completely. Let the pan cool on a rack for at least 1 hour, then chill for an hour for the cleanest cuts.

If the topping browns before the caramel bubbles, lay a piece of foil loosely over the pan for the last 8 minutes. Ovens vary, so go by color and bubbling rather than the clock alone.

Tips for Clean, Gooey Caramel Apple Bars

• Press the crust firmly. Use the bottom of a measuring cup to pack it into an even layer so the bars hold together.
• Dice the apples small. Aim for pieces about 1/2 inch (1.25 cm). Larger chunks stay crunchy and make the bars crumble.
• Drizzle, do not pour. Thin lines of caramel leave room for the topping to touch the apples and bake evenly.
• Be patient with cooling. The caramel firms up as it cools. Cutting warm bars gives you a delicious mess.
• Use a sharp knife. Wipe the blade between cuts, and lift the whole slab out with the parchment first.

If you love fall baking as much as I do, you will also like my easy apple crisp with oat topping, the chewy cinnamon apple blondies or the cream cheese caramel apple dip for a party. You can find more sweet treats in my collection of dessert recipes.

Easy Variations

• Salted caramel apple bars: Sprinkle flaky sea salt over the caramel layer before adding the topping.
• Nutty crunch: Stir 1/2 cup of chopped pecans or walnuts into the crumble topping.
• Cheesecake swirl: Dot the apples with spoonfuls of sweetened cream cheese before adding the caramel.
• Gluten-free bars: Use certified gluten-free oats and a one-to-one gluten-free flour blend.
• Smaller pan: Halve the recipe and bake in an 8-inch square pan for about the same time.
• Chocolate drizzle: Finish cooled bars with a thin drizzle of melted dark chocolate.

How to Serve Caramel Apple Bars

These bars are lovely at room temperature, and I think they taste best the day after baking once the flavors have settled. For a cozy dessert, warm a square for 15 seconds in the microwave and top it with vanilla ice cream.

They also work well on a dessert platter next to pumpkin treats and cookies, since the tidy squares are easy to pick up. A cup of hot coffee, chai or warm apple cider is the perfect partner.

For a school party or office potluck, cut the pan into 24 smaller bites and place them in paper liners. Guests can grab one with a napkin and no plate or fork.

Bringing Caramel Apple Bars to Fall Parties

With Halloween on Saturday, October 31 and Thanksgiving on Thursday, November 26, bake sales and gatherings are right around the corner. A pan of caramel apple bars is a smart pick because it can be made a day ahead and needs no frosting or refrigeration at the party.

• Halloween parties: Cut the bars into small squares and set them next to your treat table as an easy alternative to candy.
• Thanksgiving: Bake them the day before so the oven is free for the turkey and sides.
• Transporting: Leave the bars in the pan, cover tightly and carry them flat. Cut at the party for clean squares.
• Feeding a crowd: Bake two pans and cut each into 24 pieces for a dessert table that serves 40 or more.

Common Mistakes and How to Fix Them

Make Ahead, Storage and Reheating

Caramel apple bars can be baked up to 2 days ahead. Cover the pan tightly and store at room temperature for the first day, then refrigerate for up to 4 days. Because they contain cooked fruit, it is best to refrigerate leftovers promptly. For general guidance, see the USDA guide to leftovers and food safety.

To freeze, wrap cooled individual bars in plastic and store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator. To serve warm, microwave a bar for 15 to 20 seconds or heat in a 300°F (150°C) oven for 8 minutes.

Frequently Asked Questions

Ready to bake? Here is the full printable caramel apple bars recipe with exact measurements and estimated nutrition.

Caramel Apple Bars

Buttery oat crust layered with cinnamon apples and gooey caramel, finished with a golden crumble topping. A simple fall dessert baked in one pan.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Cooling 1 hour hr

Total Time 2 hours hrs 5 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: American

Calories: 330

Ingredients Method Notes

Ingredients

  

Oat crust and topping

• 1 1/2 cups old-fashioned rolled oats (135 g)
• 1 1/2 cups all-purpose flour (190 g)
• 1 cup light brown sugar packed (200 g)
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter melted (226 g)

Apple caramel filling

• 4 medium apples peeled, cored and diced 1/2 inch, about 1 1/2 pounds (680 g)
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour divided (16 g)
• 1 cup thick caramel sauce (about 300 g)

Method

 

Crust

1. Preheat the oven to 350°F (175°C) and line a 9×13-inch pan with parchment, leaving an overhang on two sides.
2. Stir the oats, 1 1/2 cups flour, brown sugar, baking soda, 1 teaspoon cinnamon and salt together, then stir in the melted butter until the mixture looks like wet sand.
3. Set aside 1 1/2 cups of the mixture for the topping and press the rest firmly into the pan. Bake for 10 minutes.

Filling and topping

1. Toss the diced apples with lemon juice, 1 teaspoon cinnamon and 1 tablespoon flour, then spread them over the warm crust.
2. Stir the remaining 1 tablespoon flour into the caramel and drizzle it over the apples, leaving a small border at the edges.
3. Crumble the reserved oat mixture over the top.
4. Bake for 25 to 30 minutes, until the topping is golden and the caramel is bubbling at the edges.
5. Cool in the pan on a rack for 1 hour, then chill for 1 hour before lifting out and cutting into 16 bars.

Notes

Make ahead: Bake up to 2 days ahead and keep covered.

Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition is an estimate per bar.

I hope these caramel apple bars make your fall gatherings a little sweeter. If you try them, please leave a comment and a star rating below to tell me which apples you used. Happy baking, friends!