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Squares of caramel apple bars with a golden oat crumble top and ribbons of caramel running through the apple layer

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.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling 1 hour
Total Time 2 hours 5 minutes
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 9x13-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.