Crisp apples are caramelized and then layered in between a buttery brown sugar crust in these Apple Pie Bars with Bourbon Caramel Sauce. Strudel topping before baking turns into chewy sweet bars.
The first time I saw these Apple Pie Bars with Bourbon Caramel Sauce it was on my friend Tricia’s blog and I may have almost drooled onto my keyboard.
Serving these Apple Pie Bars topped with a scoop of Vanilla Ice Cream and a generous pour of Bourbon Caramel Sauce or Vanilla Bean Caramel Sauce makes this is a fall dessert recipe that simply can not be beat. I’ve made these apple pie bars twice in the past two weeks and they disappeared absurdly fast both times.
I served the bars warm from the oven the first night I made them and at room temperature the following day. They were even better the following day. If you can make yourself wait, I recommend making them the day before or the morning of the day you plan to serve them.
Check out all of the Gluten Free Dessert Recipes on this website!
Apple Pie Bars with Bourbon Caramel Sauce
Ingredients
Crust
- ½ cup butter softened
- ¼ cup light brown sugar
- 1 cup all-purpose flour*
*Gluten-Free Alternative
- ⅔ cup brown rice flour
- ⅓ cup tapioca starch
Filling
- 2 tablespoons butter
- 4 granny smith apples peeled, cored and sliced thin
- 3 tablespoons light brown sugar
- 1 teaspoon cinnamon
- 1/16 teaspoon nutmeg
- ⅛ teaspoon kosher salt
- ⅓ cup water
- tablespoon bourbon optional
Topping
- ⅔ cup all-purpose flour**
- 1 cup old fashioned oats
- ½ cup light brown sugar
- ½ cup butter softened
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup pecans chopped small
**Gluten-Free Alternative
- ⅔ cup brown rice flour
Instructions
- Preheat the oven to 350°F. Generously grease a 10" square or 11×7 baking pan with butter and set aside. Beat the butter and brown sugar together until light and fluffy. Slowly add the flour and beat again until a soft dough forms. Press the dough into the bottom of the prepared baking dish. Bake for 10 minutes, until the crust is set, but not browned.
- While the crust is baking, melt the butter in a large skillet over medium heat. Add the apples and sprinkle with the spices and the brown sugar. Cook until softened, about 5 minutes. Add the water and the bourbon and cook another 5 minutes until the apples and caramelized and the liquid is absorbed. Remove from the heat and set aside to cool for a few minutes.
- Combine all of the dry ingredients for the topping in a mixing bowl and stir a few times to combine. Add the butter and beat on low speed just until the mixture forms clumps. Spread the apples over the crust and then cover with the topping. Press down lightly to form an even layer. Bake for 35-40 minutes, until the topping is lightly browned. Cool completely before serving. Slice the cooled bars.
Notes
Nutrition
{originally posted 11/14/13 – recipe updated 6/20/22}
ONE YEAR AGO: 10 Easy Condiments {made from scratch}
TWO YEARS AGO: Lemony Garlic and Herb Halibut
THREE YEARS AGO: Homemade Vanilla Ice Cream {Philadelphia style}
Jenn S says
Oh my word, that looks and sounds absolutely incredible!!!! (I think i say that about all your recipes, but I don't care!!!!) 🙂
Tricia Buice says
Your pictures are fantastic! This dessert looks perfect 🙂 Have a great week Mary.
Mallory Frayn says
This does look pretty awesome, especially with the caramel poured over the top. Thanks Mary!
Gerry @Foodness Gracious says
Wowsers!! This is totally my kind of desert!!
Pam says
Oh my – this is seriously DROOL WORTHY! It looks and sounds wonderful Mary.
Geni says
Yum to the fiftieth power Mary! 🙂
Sherry says
Made some last Sunday! WITH all the trimmings lol including your caramel sauce thank you! x
Lynnilou says
Would coconut flour be a good substitute?
Tricia Buice says
🙂 Hope you're doing well Mary – still loving your gorgeous photos. Don't you just love dessert!
Karen says
So yumjy! Big hit with the family. We just had them plain without the trimmings. Delicious!
MaryLou says
I have a question about the. In gluten free substitute, 2/3 cup brown rice flour *
1/3 cup tapiona starch *
* if you are not in need of a gluten free recipe substitute 1 cup all purpose flour for the items marked with an *
Do you add a cup of flour to replace the starch? so two cups of flour?
Mary Younkin says
(1) cup TOTAL for the replacement, MaryLou. Happy baking!
Kay says
Hi, I don’t really care for the oats. Can I use Something else?
Mary Younkin says
Hi, Kay! I’m not really sure what you’ve substitute for oats in this recipe. I’ve heard of people using quinoa flakes, flattened rice, and other foods as substitutes, but I’ve never tried baking with them, so I don’t know how that’d turn out.