Description

These Caramel Apple Bars are a delightful blend of tender apple filling and rich caramel atop a buttery spiced crust. Perfectly balanced with cinnamon and a hint of sweetness, these bars offer a comforting dessert or snack that showcases the best of autumn flavors. Simple to prepare and bake, they deliver a satisfying treat with a crumbly base and gooey caramel topping.

Ingredients

Dry Ingredients

1 2/3 cups flour (spelt, white, or oat)
1 1/2 tsp cinnamon
3/4 tsp baking powder
1/4 tsp salt (add additional 1/4 tsp if using unsalted butter or oil)
2/3 cup sugar or unrefined sugar

Wet Ingredients and Filling

3/4 cup butter or coconut oil (softened)
1 tbsp water (if needed)
3 cups diced apple (320g)
1 tbsp cornstarch or arrowroot
5 oz caramels or dried dates (finely chopped)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch pan well or line the bottom with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, stir together the flour, sugar, cinnamon, salt, and baking powder until evenly combined.
Incorporate Butter or Oil: Using a pastry cutter, fork, or food processor, cut the softened butter or coconut oil into the dry mixture until it resembles small pea-sized crumbs. If the dough feels too dry, slowly add water, one tablespoon at a time, until it just holds together.
Press Crust: Press about two-thirds of the dough firmly and evenly into the prepared pan to form the crust base.
Prepare Apple Filling: Toss the diced apples with the cornstarch or arrowroot in a medium bowl, ensuring they are well coated to prevent excess moisture.
Assemble Layers: Spread the coated apples evenly over the crust in the pan. Finely chop the caramels or dried dates and sprinkle them evenly on top of the apple layer.
Add Topping: Crumble the reserved one-third dough over the apple and caramel layer, distributing it evenly for a crumbly topping.
Bake: Bake the bars in the preheated oven for about 50 minutes, or until the crust and topping are golden brown and the filling is bubbly.
Cool and Serve: Allow the bars to cool completely in the pan before slicing into bars. For easier slicing of the coconut oil version, chill the bars first.
Storage: Store leftover bars in a covered container in the refrigerator for up to 5 days.

Notes

You can use spelt, white, or oat flour depending on your preference or dietary needs.
If using unsalted butter or coconut oil, add an extra 1/4 tsp salt for flavor balance.
Choosing coconut oil will yield a more crumbly texture; chilling before slicing helps.
For a natural caramel alternative, dried dates work well when finely chopped.
Ensure apples are well coated in cornstarch to avoid soggy bars.
Use parchment paper for easier removal and cleanup.