Layers of caramel-sweetened apples are nestled on a buttery crust and finished with a golden streusel topping in these irresistible caramel apple crumble bars.
These bars are incredibly satisfying and much easier to make than a traditional apple pie. You get the same comforting flavors—rich crust, tender apples, and a crunchy streusel—without the fuss of rolling out pastry. The streusel elevates every bite, making these bars a must-bake for any apple season.
5 Reasons to Make These Bars Very Soon
- All the apple pie flavor with less effort. The buttery crust, cinnamon-spiced apples, and crisp streusel deliver classic apple pie character without fiddly pie dough.
- Buttery streusel that shines. Because the butter is melted before mixing, the streusel is easy to prepare and bakes up crisp, sweet, and perfectly balanced with the apple filling.
- Feeds a crowd. Baked in a 9×13-inch pan, the recipe yields about 20 to 24 bars, making it ideal for gatherings, potlucks, or family dessert nights.
- Versatile serving options. These bars are delicious chilled, at room temperature, or warmed. Try them with a scoop of vanilla ice cream for an extra-special treat.
- Simple to make, easy to dress up. Serve plain squares for a casual dessert or warm the bars and add ice cream and a drizzle of extra caramel for a showstopping presentation.
Ingredients Notes
- All-purpose flour: Use unbleached all-purpose flour for the best texture. Avoid substituting with pastry, cake, or bread flour.
- Brown sugar: Light or dark brown sugar works; pack it lightly when measuring.
- Cinnamon: Adds warm spice to both the crust and apple filling.
- Butter: Salted butter is used and melted to simplify mixing the crust and streusel.
- Apples: Choose crisp, sweet-tart varieties like Granny Smith or Honeycrisp. You’ll need about 3 pounds of apples, roughly 7 to 8 medium apples for 7–8 cups sliced.
- Lemon juice: Tossed with the apples to preserve color and add brightness.
- Caramel sauce: Store-bought caramel or a homemade caramel sauce can be used to coat the apples for a rich, slightly salty-sweet finish.
How the bars come together: The crust and streusel start from the same mixture. A portion of the crumb mixture is reserved for the top. The crust is partially baked before adding the caramel-coated apples and the remaining streusel, then finished in the oven until the apples are tender and the topping is golden.
A Few Last Things…
- Baking time will vary based on oven differences. Bake until the apples are easily pierced with a knife. If the streusel browns too quickly, loosely tent the pan with foil and continue baking until the apples are tender.
- The bars can be stored covered in the refrigerator and enjoyed within two days. If you refrigerate them, wait to add any extra caramel drizzle until just before serving.
- Bars are easier to slice neatly once they are fully set or chilled. Cut into smaller squares for bite-size servings or larger pieces for dessert portions.
For best results, save at least one bar to serve warm with vanilla ice cream and an extra drizzle of caramel. The contrast of hot and cold, and the mix of sweet and slightly salty caramel, creates an unforgettable dessert.
The tender, sweet-tart apples paired with buttery streusel and caramel make these bars perfect for fall, but they’re equally welcome year-round. Enjoy!
Caramel Apple Crumble Bars
20 to 24 bars
Ingredients
Crust/Crumble:
- 3 cups (426 g) all-purpose flour
- 1 ½ cups (318 g) lightly packed brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (340 g) salted butter (3 sticks), melted
Apples:
- 3 pounds crisp apples, like Granny Smith or Honeycrisp (about 7 medium apples for 8 cups sliced)
- 2 tablespoons lemon juice
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (170 g) caramel sauce, plus more for drizzling if desired
Instructions
- Preheat oven to 350°F. Place a rack in the center of the oven so the crust bakes evenly.
- Line a 9×13-inch metal baking pan with parchment paper, leaving a 1-inch overhang on two long sides. Lightly grease the bottom and sides of the pan.
- Make the crust: In a large bowl, stir together the flour, brown sugar, cinnamon, baking powder, baking soda, and salt. Stir in the melted butter until the mixture forms small clumps.
- Remove 2 cups of the mixture and set aside for the topping. Press the remaining mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes until it is lightly set.
- Prepare the apple layer: Peel, core, and thinly slice the apples (about 1/8-inch slices). Place the apples in a large bowl and toss with the lemon juice.
- Stir in the tablespoon of flour, cinnamon, and ¼ teaspoon salt until evenly combined. Fold in the caramel sauce so the apples are coated.
- Spread the apple mixture evenly over the partially baked crust.
- Crumble the reserved streusel into small pieces and sprinkle it evenly over the apples.
- Bake 50 to 60 minutes until the apples are tender and the streusel is golden. If the topping is browning too fast before the apples are done, tent the pan loosely with foil and continue baking until tender.
- Remove the bars from the oven and let them cool. The filling will thicken as the bars cool.
- Slice into squares and drizzle with extra caramel sauce if desired. Serve chilled, at room temperature, or lightly warmed with vanilla ice cream.
Notes
Apples: Granny Smith apples are tart and hold up well while baking; Honeycrisp are sweeter and also work. If you use tart apples and prefer a sweeter result, add an extra 1/4 cup caramel sauce.
Caramel Sauce: Both store-bought caramel and a homemade caramel sauce are delicious in this recipe. Add a little extra drizzle when serving for a richer finish.
Calories: 252 kcal,
Carbohydrates: 36 g,
Protein: 2 g,
Fat: 12 g
Recipe Source: from Mel’s Kitchen Cafe