Apple and Caramel pie filling surrounded by a crumbly cinnamon-oat crust and topping. These bars scream fall without needing any pumpkin.
I’ve been in absolute Pumpkin ecstasy this fall!
So much so that I am almost forgetting the other big player in the game of fall flavors. Of course I am talking about the good ol’ apple.
MY LATEST VIDEOSThese sweet apple caramel bars do such a great job at capturing the warmth of fall flavors – without the use of pumpkin 😉
Since there are oats and fruit involved in these bars, that should qualify them for breakfast food, right?
During the summer I discovered my love for fruity crumb bars. Looking back I think that love originated out of convenience. These Peach Bars and these juicy Apple Blueberry Bars have all the juicy filling benefits of fruit pies without the hassle and time-effort of making, kneading and rolling out a pie crust.
As you can see, I like pie but not really making it. So here we have another fruity pie bar recipe where you get the full flavor experience without the pie hassle 🙂
Here are a few key points that all my fruity pie bars have in common:
- The crust and crumble topping are the same thing. You only mix up one batter (or is it dough), then 1/2 to 3/4 of the mix are baked as the bottom crust while the rest is crumbled over the fruit as topping.
- I really like to use Coconut Oil for the crumb mixture. Especially when using the virgin (unrefined) kind it lends the bars a wonderful tropical hint. If you prefer, you can substitute butter in all my crumb bar recipes.
- I bake the pie bars in a lined 8×8 inch pan. This way they can easily be lifted out of the pan to be cut into bars. I know preferences differ, but I like to use parchment paper for lining. Baking something on aluminum foil for extended periods of time just doesn’t sit right with me, since learning the link between aluminum and cancer.
- To give the topping some sparkle, I add some coarse sugar as last step.
- The key to having a thick, juicy fruity pie-like filling work with easy bars is chilling. After baking, let the bars cool to room-temperature on the counter, then place them in the fridge to chill thoroughly. Attempting to cut them before chilling will only end up in a big mess (ask me how I know 😉
- 2 small tart apples (Granny Smith), thinnly sliced
- ¾ cup all-purpose flour
- ¾ cup rolled oats
- ½ cup brown sugar, packed
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 5 tablespoons melted coconut oil or butter
- 20 soft caramel candies (or ½ jar caramel ice cream topping + ⅛ cup flour)
- 1 tablespoon coarse sugar (optional)
- Preheat oven to 350 F. Line a 8x8-inch baking pan.
- Whisk together flour, oats, brown sugar, baking soda, salt and cinnamon. Add melted coconut oil and mix to a crumbly texture. Add 1 tablespoon more flour or melted oil if mixture is too wet or too dry. Press ¾ of the mix into lined baking pan and bake for 7 minutes.
- Spread apple slices evenly over crust. Microwave caramel candies ti melt them. Drizzle melted caramel over apple slices. (Alternatively you can combine ½ jar caramel ice cream topping with ⅛ flour and pour over apples).
- Top with remaining crumbs and sprinkle with coarse sugar to add sparkle. Bake for 20 minutes or until golden-brown.
- Remove from oven and let cool to room temperature. Cover and chill thoroughly in the fridge before cutting into squares. Store bars in the fridge.
- Serve with ice cream or whipped cream, or just as they are.
Do you have any favorite apple recipes for fall?
Here is my Apple Caramel combination from last year:
Jessica says
I tried this recipe last night, but it turned out terrible. It really needs much more butter, sugar and flour. I’d recommend doubling all of those in this recipe, or use a 4×4, not an 8×8 pan. I remade using pieces of other recipes with higher flour, sugar and butter amounts, then also finely chopped the apples, mixed with cinnamon, sugar and lemon juice and that one turned out MUCH better.
Regina says
Thanks for your feedback Jessica. It’s been quite a while since I posted the recipe. But I will retest at my earliest convenience and update the recipe as necessary.
Hannah says
Do you think this could work by dividing all up into lined muffin tin?
Regina says
I have never tried crumb bars in muffin tins but I can’t see why it wouldn’t work. Definitely worth a try 🙂
Jacquee says
Alright, so I’m not a cooked fruit kinda girl, but these look so damn GOOD!! Must be all that caramel seeping out from the centre – YUM!
Cured Confection says
Adding these to the list of fall goodies to bake soon. Thanks for the recipe! Lacey
Regina says
Thanks so much for visiting Lacey. I hope you enjoy these 🙂
Dina says
they look yummy!
Regina says
Thank you so much Dina
Janine says
I am loving these pie bars – they are on my to-do list.
Regina says
Aww…thanks so much Janine