Eats & DrinksDesserts

Caramel Apple Crumble Bars


These Caramel Apple Crumble Bars are made with a delicious oatmeal crumble crust, coconut, caramel and apples infused with spices. It’s the perfect dessert and even better when served with ice cream.

It’s fall and if you’re looking for a dessert recipe to make with the abundance of apples you have from apple picking, these Caramel Apple Crumble Bars are worth every bite! They remind me of a classic apple pie and I love the layers of apples and oatmeal crust on the bottom. But my favorite part of this recipe is the pile of irresistable crumble and melted caramel on the top!

Since these are apple bars with caramel sauce, who remembers these caramel candies? Brings back childhood memories!

Unwrapping each individual caramel and then quickly melting them makes it easy to drizzle caramel over the top.

Quick tip, make sure to leave extra parchment paper over the sides of the pan to get the bars out easily. Then just cut the bars and drizzle caramel over the top!

The crumble topping is AMAZING! It’s everything and it MUST be added to ice cream too. Oh my goodness, it’s truly the best ice cream topper ever. Make sure you save some on the side to use as an apple crumble topping. Add in butterscotch morsels too!

I really think that serving these Caramel Apple Crumble Bars with ice cream is the best way to serve them! Add a few apple slices on the side, more caramel and crumble and you have not only a delicious fall dessert, but a beautiful one too!

Also, if you’re looking for other ways to incorporate apples, make a Charming Caramel Apple Gift Box , Cast Iron Olive Oil and Apple Cakes, or our Apple Pie Coffee!

Hope you enjoy these Caramel Apple Crumble Bars!!

Please share what you think in the comments!

Caramel Apple Crumble Bars

Course Dessert
Keyword Apple, Bars, Caramel, fall
Servings 16 Bars


  • 3 large Honeycrisp apples, peeled and sliced 1/4 inch thick
  • 3 large Granny Smith apples, peeled and sliced 1/4 inch thick
  • 1 cup sugar, divided
  • 3 1/2 cups cups flour, divided save 1/2 cup to use seperatley
  • 2 cups brown sugar save 1/2 cup to use seperatley
  • 2 tablespoons cornstarch
  • 1/2 teaspoon cardamon
  • 2 teaspoons cinnamon
  • 2 1/2 teaspoons salt, divided
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon nutmeg
  • 3 cups old-fashioned oats
  • 1/2 cup shredded coconut
  • 2 cups unsalted butter, softened
  • 1 1/4 teaspoon baking soda
  • 1 cup chopped pecans
  • 1 bag caramel candies, unwrapped
  • 2 tablespoons heavy whipping cream
  • 1/2 cup butterscotch morsels not mandatory, but good!


  1. In a large mixing bowl, stir apples and 1/2 cup sugar. Let it sit for 20 minutes to get soft and juicy. 

  2. Preheat oven to 350 degrees and line a 13x9 baking pan with foil and then overlay with parchment paper. Leave extra parchment paper hanging over the sides so you can remove the bars easily. 

  3. Drain the apples and discard liquid. Stir in 1/2 cup flour and 1/2 cup brown sugar, cornstarch, cinnamon, 1 teaspoon salt, vanilla, cardamon and nutmeg into the apples and combine well.

  4. In a mixing bowl with the paddle attachment, combine oats, soft butter, baking soda, 1/2 cup shredded coconut, remaining 3 cups flour, remaining 1 1/2 cups brown sugar and 1 1/2 teaspoons salt. Mix on medium until combined and crumbly.

  5. Press 4 cups (save the rest for later) of the crumb mixture into the prepared baking pan.  

  6. Bake for 20 minutes and let it cool for 5 minutes. 

  7. Stir pecans into the remaining crumb mixture you saved. You will add this to the top and also store some for ice cream topping, yum!

  8. Spread apple mixture over the baked, warm crust. Sprinkle with some of the reserved oat crumbs. 

  9. Bake for 40 minutes, them remove and let it cool and then refrigerate it until it's firm, about 1-3 hours. 

  10. Using the excess parchment paper, pull to remove from the pan and then cut into bars.

  11. Melt the caramels as advised on the package. You can use the microwave in 15-second intervals until melted. 

  12. Drizzle the caramel over the cut bars and serve. You can refrigerate for 3 days. 

  13. This is best served with vanilla ice cream, extra crumb topping and more caramel sauce. You can also add butterscotch morsels to the top as well. Literally heaven in a bowl! 

Recipe Adapted from Paula Dean Apple Crisp Bars 

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