Easy Salted Caramel Apple Pie Bars Gluten Free Recipe
If you love apple pie but don't love making pie dough from scratch, these Gluten Free Salted Caramel Apple Pie Bars are about to become your new favorite fall dessert! Made with a buttery shortbread crust, layers of tender cinnamon-spiced Granny Smith apples, and a crunchy oat crumble topping, they're everything you love about classic apple pie in convenient bar form. And the best part? They're finished with a generous drizzle of homemade salted caramel sauce that takes these delicious apple pie bars to a whole new level.
Ingredients
For the Shortbread Crust
- ¼ cup unsalted butter or your favorite vegan butter
- ¼ cup granulated monk fruit sweetener
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup almond flour finely sifted
For the Apple Pie Filling
- 3 medium Granny Smith Apples peeled + thinly sliced
- 2 tablespoons almond flour
- 2 tablespoons granulated monk fruit sweetener
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
For the Streusel Topping
- ½ cup gluten free old fashioned oats
- ⅓ cup coconut sugar
- ¼ teaspoon cinnamon
- ¼ cup almond flour
- ¼ cup coconut oil
For the Salted Caramel
- 1 14 oz can full fat coconut milk
- ½ cup coconut sugar
- ½ teaspoon sea salt
Instructions
- Preheat the oven. Preheat your oven to 300°F. Line an 8 x 8-inch baking dish with parchment paper, leaving an overhang on at least two sides for easy removal.
- Make the shortbread crust. In a medium bowl, whisk together the melted butter, monk fruit sweetener, vanilla extract, and salt. Add the almond flour and mix until a soft dough forms. Press the crust mixture firmly and evenly into the bottom of the prepared baking dish.
- Prebake the crust. Bake for 15 minutes while you prepare the apple filling and streusel topping.
- Prepare the apple filling. Peel, core, and thinly slice the Granny Smith apples using a sharp knife or mandoline. In a large bowl, combine the sliced apples, almond flour, monk fruit sweetener, cinnamon, and nutmeg. Gently toss until the apples are evenly coated.
- Make the streusel topping. In a separate medium bowl, combine the gluten-free oats, coconut sugar, cinnamon, and almond flour. Add the softened coconut oil and use a fork or pastry cutter to work it into the dry ingredients until coarse crumbs form. Refrigerate for 10 minutes to help the crumble topping firm up.
- Assemble the apple pie bars. Remove the prebaked crust from the oven and increase the temperature to 350°F. Arrange the apple filling in an even layer over the warm crust, gently pressing the apple slices down to create a compact filling.
- Add the streusel. Remove the streusel topping from the refrigerator and sprinkle it evenly over the apple mixture, breaking apart any large clumps with your fingers.
- Bake. Return the baking dish to the oven and bake for 30–35 minutes, or until the streusel topping is golden brown and the apple filling is tender.
- Cool and serve. Allow the apple pie bars to cool in the pan on a wire rack for at least 20 minutes. For cleaner slices, refrigerate until thoroughly chilled before cutting into squares. Drizzle with homemade salted caramel sauce before serving.
Make the Salted Caramel Sauce
- Combine the ingredients. Add the full-fat coconut milk, coconut sugar, and sea salt to a medium saucepan. Whisk together over medium-high heat until the sugar dissolves and the ingredients are fully combined.
- Bring to a boil. Allow the mixture to come to a boil, watching carefully to prevent it from boiling over. Whisk frequently.
- Reduce and simmer. Immediately reduce the heat to medium-low or low, maintaining a gentle simmer. Cook for approximately 35–40 minutes, stirring occasionally, until the caramel has reduced and thickened. Cooking times may vary depending on your saucepan and stove.
- Cool the caramel. Remove from the heat and allow the sauce to cool slightly. It will continue to thicken as it cools.
- Store or serve. Transfer the caramel sauce to a clean, heat-safe glass jar. Refrigerate until ready to use, or drizzle the slightly cooled sauce over the apple pie bars.
Notes
Recipe Notes
- For the best texture: Chill the baked bars before slicing. The almond flour crust and apple filling will firm up as they cool.
- Choose the right apples: Granny Smith apples work especially well because their tart flavor balances the sweet caramel and crumble.
- Keep the coconut oil solid: The coconut oil for the streusel should be soft enough to work into the dry ingredients but not completely melted.
- Make ahead: The salted caramel sauce can be prepared in advance and refrigerated until needed.
- Dairy-free option: Substitute vegan butter for the unsalted butter in the shortbread crust.
Storage
Store leftover apple pie bars in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper to prevent sticking. Store the homemade salted caramel sauce separately in a covered container in the refrigerator for up to 5 days. Gently warm before serving if it becomes too thick to drizzle. For longer storage, freeze the apple pie bars without the caramel sauce for up to 2 months. Thaw overnight in the refrigerator before serving. Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!