Apple Bars Recipe always hit my fall craving right where it counts. Seriously, you ever just stand in your kitchen, staring at a bunch of apples, totally stuck for what to do with them besides the usual apple pie? (Been there. Many times.) That’s how I ended up obsessing over making this Apple Bars Recipe at home. You get all the apple pie flavor, none of the fancy pie crust fuss, and a delicious crumbly top that makes people forget about every other dessert on the table. Plus, if you love cozy baking, these bars are basically comfort in every bite. Trust me, friends swoon. 
Best Apples for Apple Pie Bars
Okay, let me be real for a second. Not all apples pull their weight in an Apple Bars Recipe. I learned this painfully once, making a batch that ended up weirdly soggy with mushy apples (still edible… but not five-star). My absolute go-to? Granny Smith. Tart, juicy, and they keep their bite, which is key for bars. If you like things sweeter, Honeycrisp works magic too.
Sometimes, I’ll mix a couple types, just to keep things interesting. Oh, and don’t be tempted by Red Delicious—those just fade away into nothing. Grandma used to say, “If it’s good for pie, it’s good for bars.” Sound advice, right? If you’re searching for a creative twist, try dicing in a bit of Pink Lady for an extra pop. Even better, check out this easy apple crisp recipe for more apple inspiration.
“I tried these bars for a family gathering and everyone wanted the recipe. My skeptical husband even went back for thirds!”
Overview: How to Make Salted Caramel Apple Pie Bars
Here’s the basic rundown. You whip up a buttery crust, then pile on sweet n’ cinnamony apples. But wait—there’s more—a crumbly, golden topping and the final boss: salted caramel. Some days, I’ll use this decadent caramel apple cheesecake dip as a shortcut drizzle.
Basically, the process goes: crust, apple filling, crumb topping. Bake, cool (yep, if you can wait), drizzle with caramel sauce, then serve. The hardest part is honestly smelling them bake and not eating straight from the pan. My cousin once tried to cut corners and skip the caramel. Do. Not. Do. That. It ties everything together, no joke.
If you’re all about apple desserts, try apple cinnamon French toast casserole sometime—it’ll blow your mind. 
Can You Freeze Apple Pie Bars?
Totally, and you’ll be glad to have some on standby. Apple Bars Recipe freezes like a champ (unlike, say, soggy apple pie).
First, cool the bars completely—don’t rush this step. Wrap them tight in plastic, then foil, then into a freezer bag. When you’re desperate for a taste of fall in February, just thaw at room temp or give a quick zap in the microwave. Oh, but skip the caramel drizzle before freezing, or it can get weirdly sticky (learned this after one oozy mess in my lunch box). Fresh caramel over defrosted bars is game-changing.
For more ways to hide fall treats for later, you might want to browse through this Amish applesauce cake which also chills and thaws beautifully.
How to Make Apple Pie Bars with Crumb Topping
If you love those bakery-style crumb bars, let’s talk topping. The crumb is made using cold butter cut into a simple flour and sugar blend. (Get your hands in there! Forks are for quitters.)
Sprinkle the crumbs thick over the apples. Don’t pack it down—craggy is good. If you want more crunch, add a handful of chopped pecans or walnuts. Sometimes I sneak in a pinch of oats for texture. Was once accused of being “extra” with my toppings—guilty as charged. The more, the merrier. If you want a crazy good variation, swap in a bit of cinnamon or ginger for warmth.
Hands down, that crumbly, golden, ever-so-slightly messy top is what makes these bars stand out from boring ol’ slab pie.
Step by step instructions
Alright, it’s go time. Here’s how you pull this Apple Bars Recipe together:
- Crust: Preheat oven to 350°F. Mix flour, sugar, and salt in a bowl. Add cold, cubed butter. Squash together until crumbly. Press into a lined 9×13 pan. Bake for 15 minutes.
- Apple Filling: Peel, core, and thinly slice your apples. Toss them with sugar, cinnamon, and a squeeze of lemon juice (if you like a pop of tartness).
- Crumb Topping: Combine more flour, brown sugar, cinnamon, and cubes of cold butter in a bowl. Use your hands and mush into little pebbly lumps.
- Assemble: Layer the apple mixture over your pre-baked crust. Top with crumb mixture.
- Bake: About 35-40 minutes, until golden and bubbling.
- Caramel Drizzle: Let cool. Drizzle store-bought or homemade caramel over the top.
If you want serving ideas, here’s what I do sometimes:
- Serve warm with vanilla ice cream. (Honestly, is there any other way?)
- Sprinkle extra sea salt on the caramel for adult vibes.
- Pair with a cozy mug of apple cider vinegar detox drink.
- Share with neighbors if you’re feeling generous. Just kidding, I usually don’t.
For a riff on these, try working off this apple fritter bread recipe for more bready goodness.
Common Questions
Can I use canned apple pie filling?
Sure, if you’re in a hurry. But fresh apples have better bite and flavor. Homemade wins, sorry not sorry.
Do I have to use caramel?
I mean, technically no. But why rob yourself of joy? Go for it.
Why is my crust soggy?
Usually, your apples let off too much juice. Pat ’em dry or toss with a little flour next time.
Can I double this recipe?
Absolutely. Just use a bigger pan or two smaller ones and keep an eye while baking.
What’s the best way to store leftovers?
In an airtight container at room temp for two days, or pop them in the fridge to last a bit longer.
Sweet, Simple, and Cozy: Let’s Get Baking
If you’ve made it this far, you’re officially a member of the apple dessert fan club (No, you don’t get a shirt. You get something better—Apple Bars Recipe). Don’t sweat if you mess up a little. The beauty of these homemade bars is how forgiving they are.
Feel free to experiment with other cozy combos—swap in pears, or try this apple cranberry pecan salad for a lighter side, or go wild with these apple pie cupcakes. And if you want that next-level bakery finish, I highly recommend checking out Salted Caramel Apple Pie Bars – Sally’s Baking for a pro tip or two. Why not, right?
Thanks for hanging in my kitchen with me (virtually). Grab your apples and dive in. You’ll be hooked—promise. 
Print
Apple Bars Recipe
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious apple bars with a buttery crust, sweet apple filling, and crumbly topping, drizzled with salted caramel.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 3–4 Granny Smith apples, peeled and thinly sliced
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- Salted caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, sugar, and salt. Add cold butter, squashing together until crumbly. Press into a lined 9×13 pan and bake for 15 minutes.
- Toss sliced apples with sugar, cinnamon, and lemon juice.
- Combine flour, brown sugar, cinnamon, and more cold butter in another bowl. Mash together to create pebbly lumps.
- Layer apple mixture over the pre-baked crust. Top with crumb mixture.
- Bake for 35-40 minutes, until golden and bubbling.
- Let cool and drizzle with salted caramel sauce before serving.
Notes
These bars freeze well. Cool completely, wrap tightly, and freeze without caramel. Drizzle fresh caramel over defrosted bars.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg