Caramel Apple Pie Bars – A shortbread crust topped with cinnamon spiced apples, struesel and the drizzled with caramel. A perfect fall dessert.
Oh fall, how I love you! Apples are all over the stores, the farmers markets, and my friend’s trees right now. So I am going to wait just a bit before we jump into pumpkin, and give the apple the spot light. I have a friend who has a few apple trees in her yard, and this year her trees exploded with apples. I said I would taken any and all apples she couldn’t find a home for.
I see Apple Blondies and probably Apple Hand Pies in my future! Plus, fresh apple cider. We have a cider press from when my husband was a little boy. So every year, we try to set aside an afternoon to make fresh cider. It is so good, and such a fun process.
What do you think of when you think of fall baking. Apple pie comes to mind for sure. I grew up with my grandma making Apple Bars every year all fall long. It isn’t apple season without them. My family isn’t a huge fan of baked apple treats, so a whole pie is kind of wasted on them. Which is why I love these this caramel apple pie that is turned into bars!
These are apple pie bars with streusel topping and they are amazing! Plenty of caramel is drizzled over the top so that is tastes just like a caramel apple pie, just in an easier to eat, easier to share bars form. Another favorite from a kid is apple crisp, always so good. I love to make this Instant Pot Apple Crisp now.
Apple desserts might be one of my favorite things about fall. And these caramel apple pie bars are pretty easy to make. It starts with a short bread crust (the same one I used in my lemon bars). Then just a layer of apples, topped with a struesel. Because, who doesn’t love a good struesel!
Once it is out of the oven and ready to serve, I drizzled over a good helping of caramel. Caramel and apples go so well together, so this part seemed like a no brainer. These apple pie bars are great served cold or reheat and serve warm. Either way, they are perfect for fall.
Best Apples for Baking
I like to usually use a mix of apples when I am baking something. That way you get more flavor and texture involved. Some of my favorites are:
- Pink Lady
- Granny Smith
I think most of these apples can be found all over the country. I usually pick 2 kinds of apples and use half and half in my recipes. Use whatever your favorite is and the caramel apple pie bars will turn out amazing!
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!
A shortbread crust topped with cinnamon spiced apples, struesel and the drizzled with caramel. A perfect fall dessert.
- 1 cup flour
- 1/4 cup powdered sugar
- 1/2 cup butter , cut into cubes (cold)
- 1 pound apples , peeled and thinly sliced
- 1/4 cup flour
- 1/4 cup sugar
- 1 Tbls cinnamon
- 1/4 tsp cloves
- 1/2 tsp all spice
- 3/4 cup brown sugar
- 1/2 cup oats
- 3/4 cup flour
- 1/2 cup butter , cut into cubes (cold)
- 1 tsp cinnamon
- Preheat oven to 350 degrees. Line an 8x8 inch baking dish with foil.
- In a bowl combine flour, powdered sugar and butter. Mix using your fingers until it comes together as a dough. Press into lined baking pan. Bake for 18 minutes.
- Meanwhile, mix apple slices and all of the other filling ingredients together until well coasted.
- In a bowl mix all of the ingredients for the topping together. Use your fingers to mix until almost a crumbly dough.
- Pour apples over hot crust. Spread into an even layer. Crumble the topping evenly over the apples.
- Bake for 30-35 minutes until the topping is golden brown.
- Remove from the oven and let cool completely. Drizzle with caramel when ready to serve.
I like using 2 kinds of apples - gala and granny smith work great together.
This recipe is linked to The Country Cook