Made with a shortbread crust, spiced apple filling, streusel topping, and homemade salted caramel, these apple pie bars have all the flavors of classic apple pie in an easy-to-serve bar dessert.
I originally published this recipe in 2014 and have since updated it with new photos and additional success tips. Based on reader feedback, I also increased the flour in the crust to help it hold its shape, extended the baking time, and adjusted the instructions so you make and refrigerate the streusel first, which helps it maintain its crumbly texture as it bakes.
Without a doubt, apple pie is my favorite dessert. I love the combination of sweet-tart spiced apples and buttery, flaky pie crust. But when I’m craving those classic flavors without making an entire pie, I turn to today’s dessert.
These salted caramel apple pie bars are an easier, more approachable version of salted caramel apple pie. There’s no traditional pie crust to prepare, but you still get plenty of tender spiced apples, buttery crust, and irresistible salted caramel in every bite.
That’s why I’ve created bar versions of several popular pies on my site, including pumpkin pie bars, cherry pie bars, and blueberry pie bars. You get all the familiar flavors of a homemade pie in an easier-to-make (and easier-to-serve) dessert.
3 Layers to Love
These apple pie bars have a buttery shortbread crust, tender cinnamon-spiced apples, and a crisp brown sugar oat streusel with a drizzle of salty-sweet caramel. They taste like apple pie, but with a softer, more crumbly bar-cookie texture.
- Shortbread Crust: The buttery shortbread crust is much easier to make than a traditional pie crust. It’s simply perfect as the base layer for all your favorite bar desserts. I actually use the same shortbread crust in my recipe for raspberry streusel bars and double the recipe for my lemon bars. It comes together quickly—no waiting for pie dough to chill.
- Apple Pie Filling: No canned filling here. You only need 5 ingredients to make your own apple pie filling, and it tastes incredible!
- Streusel Topping: Instead of a top layer of pie crust like you see on traditional apple pies, we’re topping these apple pie bars with streusel. It’s a scaled-up version of the topping on our caramel apple cheesecake pie.
Here is everything you’ll need:
Overview: How to Make Salted Caramel Apple Pie Bars
There are just a few steps before you have a delicious fall dessert on your hands!
Make the streusel topping first. I like to make the streusel topping first so it can chill in the refrigerator while I prepare the crust and filling. Keeping the butter cold helps the streusel hold its shape in the oven instead of melting into the bars. I do the same when making chocolate marble pumpkin bread.
The mixture will be crumbly and coarse:
Make the shortbread crust. Melted butter makes the crust especially easy to prepare and press into the pan. I also find that it produces a wonderfully soft yet sturdy base, which is ideal to support all those heavy apples!
An 8-inch square baking pan works best for these bars. Be sure to line it with parchment paper so you can easily lift the entire batch from the pan before slicing. If you need a recommendation, I use and love this baking pan and this baking pan (pictured).
As the crust pre-bakes, prep the apple pie filling. No need to pre-cook the filling on the stove; you can layer it right on top of the warm crust.
Peel the apples and cut into 1/4-inch-thick slices. Toss with flour, sugar, cinnamon, and nutmeg:
What Are the Best Apples for Apple Pie Bars?
Use a firm apple that holds its shape when cooked. Granny Smith, Honeycrisp, Pink Lady, or a combination all work well. If you’re interested in learning more, see my guide to the best apples for baking.
Layer the apple pie filling evenly on top of the crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the streusel topping evenly over the apples, and then bake.
Chilling is important: Allow the bars to cool for at least 20 minutes at room temperature, then transfer the bars to the refrigerator. For the cleanest slices, refrigerate the bars for at least 2 hours.
Cut into bars and drizzle with salted caramel sauce. I like to add a little sprinkle of sea salt flakes on top, too, but that’s completely optional.
Salted Caramel Topping
A generous drizzle of salted caramel takes these incredible apple pie bars to a whole new level. Have you ever made salted caramel before? You must. Besides topping these apple pie bars, it’s delicious over ice cream or pancakes, served with apple slices, and so much more. Find 50 ways to eat salted caramel here.
Absolutely. Homemade salted caramel is fantastic, but your favorite store-bought caramel sauce works well here, too. Add the caramel right before or after cutting into bars.
Yes! The recipe can easily be doubled and baked in a 9×13-inch pan. Pre-bake the crust for 18 minutes, then extend the bake time to 45–55 minutes.
You can freeze the bars for up to 3 months. See freezing instructions in the recipe Notes section below.
One bite of these sweet and slightly salty apple pie bars and you’ll wonder why you haven’t made them sooner. They are a forever favorite!
Here is the salted caramel sauce recipe.
Salted Caramel Apple Pie Bars
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours, 20 minutes
- Yield: 12-16 bars
- Category: Bars
- Method: Baking
- Cuisine: American
Description
Made with a shortbread crust, spiced apple filling, streusel topping, and homemade salted caramel, these apple pie bars have all the flavors of classic apple pie in an easy-to-serve bar dessert.
Ingredients
Streusel
- 1/2 cup (43g) old-fashioned whole rolled oats
- 1/3 cup (67g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
Shortbread Crust
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 cup + 1 Tablespoon (133g) all-purpose flour (spooned & leveled)
Apple Filling
- 2 large apples, peeled and thinly sliced (about 2.5 cups or 315g; 1/4-inch-thick slices)
- 2 Tablespoons (16g) all-purpose flour
- 2 Tablespoons (25g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
Garnish
- homemade salted caramel or store-bought caramel sauce
- optional: flaky sea salt
Instructions
- Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving some overhang on all sides. Set aside.
- Make the streusel first: In a medium bowl, whisk together the oats, brown sugar, cinnamon, and flour. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Place in the refrigerator until step 6.
- Make the crust: In a medium bowl, stir together the melted butter, granulated sugar, vanilla, and salt. Add the flour and mix until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 20 minutes, or until lightly browned around the edges. While the crust bakes, prepare the filling.
- Make the apple filling: In a large bowl, combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg, stirring until all of the apples are evenly coated. Set aside.
- After you remove the crust from the oven, increase the oven temperature to 350°F (177°C).
- Pour the apple filling on top of the warm crust and spread/press into an even layer. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the cold streusel evenly on top.
- Bake for 30–35 minutes or until the streusel is golden brown.
- Remove from the oven and allow the bars to cool for at least 20 minutes at room temperature, then transfer to the refrigerator and chill for at least 2 hours.
- Lift the bars out of the pan by gripping the parchment paper overhang; transfer to a cutting board and cut into squares. Drizzle caramel sauce on top and sprinkle with flaky sea salt, if using.
- These apple pie bars can be enjoyed warm, cold, or at room temperature. Store covered tightly in the refrigerator for up to 3 days.
Notes
- Freezing Instructions: You can freeze the bars (without the caramel sauce drizzle) for up to 3 months. Layer them in an airtight freezer-safe container or bag with parchment paper between the layers. Thaw overnight in the refrigerator, then warm them up to your liking and drizzle with salted caramel sauce to serve.
- Special Tools (affiliate links): 8-inch Square Baking Pan | Glass Mixing Bowls | Whisk | Apple Peeler | Silicone Spatula or Wooden Spoon | Pastry Blender
- Apples: I like to use two different kinds of apples for the best texture and depth of flavor. I typically use one tart apple variety such as Granny Smith, and one sweet apple variety such as Pink Lady or Honeycrisp.
- Larger Batch: Recipe can easily be doubled and baked in a 9×13-inch pan. Pre-bake the crust for 18 minutes (step 3), then extend the bake time to 45–55 minutes.
Reader Comments and Reviews
These are absolutely delicious. My son in law said this is his new favorite dessert. I used store bought caramel sauce and a little kosher salt.
I’ve made these a few times and everyone loved them!
Because I’m allergic to oat, I made the streusel without the oat, using everything else as written and it was fine! You really don’t need the oats.
Glad to know these are good without the oats in the streusel. I’m not crazy about oats in a topping. Will be making these this weekend. I love all things salted caramel!
Omg soooo good!
This was an interesting variation of apple pie. Very tasty with the caramel sauce. I’m not sure how it can be made into bars, there are no eggs to bind together the apples. It is like an apple crisp with a thick butter crust. If I made it again, I would not bother with the parchment paper, as someone else suggested. I would also leave out the crust which added only calories. Maybe add some lemon juice, some toasted pecans for crunch? Interesting concept.
I love this recipe. It was very easy and so yummy. I was wondering if I could replace the apples for pears? Would it cook for the same time?
Hi Susan, pears would be delicious! Make sure the pears are on the firmer side. We love baking with Bartlett pears. No other changes necessary!
Sally, this is possibly one of the best recipes I have ever made. I made two batches, intending to freeze one. We had a bumper crop of apples from our one apple tree and I was trying to use them in creative ways of freezing them for the holidays. Long story short, they were soooo good, my husband and I ate the first batch in 2 days. I ended up getting the 2nd one out a couple weeks later, and we devoured them in record time also. I have just peeled the final baskets of the apples and am getting ready to bake some more to take to our family reunion Thanksgiving. I know they will be a big hit. I have to tell you that the salted caramel sauce is the most delicious thing I think I have ever made. I have made 4 jars of it already. It was so good, that I found myself eating it by the spoonful even after the bars were long gone. It is positively decadent and I will have to be very careful not to keep it on hand too often, as I have no will power to resist it. It is good on ice cream and a wonderful pear crisp I make was totally enhanced by the addition. Kudos Sally. This will go into my favorites file forever.
We’re so thrilled to hear that you loved this recipe, Sharon! They’re definitely a favorite.
The best apple dessert ever. I added Pecans to the crumble. Of course, I couldn’t wait 2 hours! I waited 15 minutes, poured the caramel sauce over my piece. Bravo! Standing ovation recipe!
Hands down Absolutely delicious. The caramel sauce turned out and makes this dish perfection.
You can serve it without the caramel sauce, but the sauce is so worth it !I was quite intimidated making caramel sauce for the first time but it worked out !
I doubled the recipe, (not the Caramel sauce though) and thankfully I did. My guests had 2 servings ! Took me about an hour to make this since I doubled the recipe. Will definitely make this again and am sharing this recipe !
Thank you so much
Pretty fast to whip up! A really tasty spin on apple pie.
this is definitely 6 stars. my picky son in law who does not usually eat desserts ate two!
B ut honestly, i don’t know what planet the people that write the “Preparation Time”.
It is not just here, it is all over. I don’t know how many hands they have but it didn’t take me anywhere near 25 minutes. by the time i peeled all the apples o(doubled recipe), made the base, streusel, it was an afternoon’s work. I wish that whoever estimates the
TIME FOR PREPARATION would be REALISTIC……IT really is annoying..
otw, this is deliciously delicious!
I would give this more than 5 stars if I could! I love apple pie, but haven’t found joy in the pie making process yet. This recipe was perfect and much easier than making pie, especially with the salted caramel sauce and a scoop of vanilla ice cream.
Made this recipe several times last year. Scrumptious. Was just getting ready to make it now & checked my notes:
Here are the changes I made after the first time and the recipe was perfect the second and subsequent times I made it.
a. For the crust: Do not melt the butter. Use butter at room temperature or slightly softened.
b. Bake crust at 350 degrees (not 300 deg) for 15 minutes
c. Use 1 tablespoon of flour in the filling, not two Tbsp. For perfect apple pies, you use 2 Tbsp flour for 6-8 apples, so that much flour for two apples in this recipe is too much.
d. If your apples are medium or smaller, you need more than two. I used three medium sized apples.
e. I decided lining a pan w/ parchment was a waste of time and paper, unless you need to use the pan for something else as soon as the bars are cold. I used an 8”x8” square glass pan. Plus, it’s easier to press the crust in the pan without the parchment overlapping the sides of the pan and getting in the way! While the crust ingredients and amounts are fine in the recipe, melting the butter gives you a soft batter-like mixture & baking at 300 deg isn’t hot enough to partially bake the crust to get a normal shortbread crust that you’d expect. If anyone decides to make the recipe, it may be helpful to know, the Sally’s caramel sauce makes twice the amount you need for an 8”x8” pan. I used a lot of the caramel sauce, but had more than enough sauce for the second batch the following week!
So you basically made your own recipe?? This many changes is a completely different recipe. So rude
This did taste very nice but following the recipe exactly, the shortbread is too runny, and the crumble isn’t crumbly but sloppy, much more butter than I would normally use. I am making again but will use my usual shortbread and crumble recipe.
I’ve made these before and we love them. I just put a batch in the oven and realized I accidentally used quick oats. Hoping they still turn out!
can the apple filling be replaced with cherry pie filling?
Hi Lisa, we haven’t tested a cherry version of these bars but let us know if you do!
My favorite Sally’s Baking Addiction recipe …… Well, second only to the Lemon Blueberry Cake! These bars are loved by all, even the most particular Grandma bakers! Thanks again for another great recipe.
Amazing bars Everyone loved them. Made the recipe exactly as written. The shortbread was a great change from pie crust.
I just finished making these bars and my husband told me they are the best thing I’ve ever baked. I omitted the caramel sauce because I didn’t have all of the ingredients on hand. Even without, these are so simple, so delicious, and I can’t wait to make them again for Thanksgiving! Thank you so much for the fantastic recipe – your website is always my go-to for baking!!
Absolutely DELECIOUS! The salted caramel on the top is just perfect for this reciepe. I made it twice within 3 days and will make it again this week
how can this be made gluten free?
Hi Lee, we haven’t tested a gluten-free version of this recipe, but let us know if you give any substitutes a try.
I made mine with Bob’s Red Mill 1 to 1 baking flour. Exact same measurements and it turned out beautifully. #GFlife
Absolutely delicious! The caramel sauce recipe was also delicious. My fiancée put leftover caramel sauce over ice cream.
Oh my gosh I made this last night for dessert and it was a definite hit. My husband went back for seconds, and he never does! And we ate the caramel out of the jar with a spoon…so so good!
Delicious bars and easy to make. I changed one thing and that was to use melted butter instead of chilled butter for the streusel. I find that quicker and easier and it doesn’t really change the outcome. I am going to make these again but this time I am will reduce the amount of butter in the shortbread crust because I found it a bit heavy and wet: I like my shortbread a bit lighter and flakier. I am also going to double the recipe because these bars disappeared very quickly. Thanks for a great recipe!
Makes a delicious dessert with the Salty Caramel Sauce. I also had a bar the next morning (minus the caramel sauce) for a tasty breakfast bar
Great recipe! Everyone loved them. The shortbread crust was a nice change from pie crust.
Delicious! Even people who aren’t “streusel” fans request this recipe specifically from me. It’s always a hit!
Great recipe, combo of apple crisp and a bar, will be added to my assortment of great recipes!
Wonderful with or without the caramel
I doubled the recipe when I tried it, but when it came to the streusel- it didn’t crumble. Instead it became dough-y. I thought it was because the better warmed but when I tried to put it back in the freezer to harden again, it still didn’t crumble. I did use cold butter too.
Not sure what I did wrong.
Hi Roshelle, it sounds like the butter was cut into the mixture too much. In this step, you want a very crumbly mixture. Are you using a pastry cutter? If you try the recipe again and double it again, try making a single batch of the topping twice (in 2 separate bowls). Perhaps working with less at a time will help.
I just want to say how much I enjoy the recipes I’ve tried that I’ve gotten from you. We never buy pizza out anymore, we love your pizza dough recipe. I can’t wait to try these and to try caramel sauce. Apple pie is a favorite in our house so we should love these.
Am I not seeing the recipe for the caramel sauce?
Hi Linda, We use this homemade salted caramel recipe.
Perfect timing!
These bars are amazing. I have had bad luck making pie crust, so this will be my go to recipe for apple pie. Absolutely perfect.