Bars and Blondies

November 18, 2023

Caramelised Apple Streusel Bars

Looking for the nostalgic and heartwarming flavours of apple pie, without the fuss? These caramelised apple streusel bars are a delicious seasonal treat, and even better than pie! A rich, buttery shortbread with fragrant autumn spices is topped with a layer of caramelised apples, a cinnamon-infused streusel, and garnished with dollops of a sweet vanilla glaze.


Apple Variety

To achieve the best result, I recommend using a variety of apples when you bake.  For this recipe, I used Granny Smith, Honeycrisp and Gala.  These baking apples are firm and can withstand the cooking process.


After layering the apple filling over the shortbread crust, I spread some caramel onto the apples.  I used a jar of La Lichée’s salted caramel instead of making my own homemade sauce.


The glaze is quite sweet, so depending on the result you are aiming for, you might want to halve the glaze recipe or omit it all together.


unsalted butter

granulated sugar

brown sugar

pure vanilla extract

all-purpose flour

kosher salt






lemon juice


salted caramel sauce

old-fashioned whole rolled oats

powdered sugar

whole milk


Kitchen scale

Oven thermometer

8X8 inch pan

Parchment paper



Wooden mixing spoon


Small offset spatula

Large frying pan

Cutting board




¼ tsp, ½ tsp, 1 tsp, 1 tbsp

Measuring cup 

Bon appétit!


Caramelised Apple Streusel Bars

A rich, buttery shortbread with fragrant autumn spices is topped with a layer of caramelised apples, a cinnamon-infused streusel, and garnished with dollops of a sweet vanilla glaze. These caramelised apple streusel bars are better than pie!


Ariane | Miel et Ganache










  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (40g) brown sugar, lightly packed
  • 1 tsp pure vanilla extract
  • 2 cups (280g) all-purpose flour
  • ¾ tsp kosher salt
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp all-spice

Apple Filling:

  • 4 apples, peeled, cored and sliced
  • 1 tbsp lemon juice (1 lemon)
  • 3 tbsp granulated sugar
  • 1 tsp cinnamon
  • 2 tbsp unsalted butter
  • 1 tsp cornstarch
  • ¼ cup salted caramel sauce


  • ½ cup (50g) old-fashioned whole rolled oats
  • ⅓ cup (50g) brown sugar
  • ¼ cup (½ stick) unsalted butter, cold and cubed
  • ½ tsp cinnamon
  • ¼ cup (35g) all-purpose flour


  • 2 tbsp unsalted butter, melted
  • 1 cup (110g) powdered sugar
  • 1 tbsp whole milk
  • 1 tsp pure vanilla extract


  1. Preheat the oven to 375°F.
  2. Butter an 8 X 8 inch pan and line it with parchment paper.  Set aside.
  3. Shortbread: Cream the softened butter, granulated sugar and brown sugar with a wooden spoon in a large bowl.  Alternatively, you can use a stand mixer fitted with a paddle attachment.
  4. Stir in the vanilla until combined.
  5. Whisk the flour, salt, cinnamon, ginger, nutmeg and all-spice together in a small bowl until combined.
  6. Fold the dry ingredients into the dough.
  7. Press the dough evenly into the prepared pan.
  8. Bake the shortbread for 23 minutes, until it is golden brown. 
  9. Set the pan on a wire rack and let the shortbread cool completely.
  10. Apple Filling: Place the peeled, cored and sliced apples in a large bowl.
  11. Pour the lemon juice over the apples.
  12. Sprinkle the granulated sugar and cinnamon over the apples.
  13. Toss the apples until they are well coated.
  14. Melt the butter in a large frying pan.
  15. Pour the apples into the frying pan and cook for 10 to 12 minutes, until the apples are tender and some of the liquid evaporated.
  16. Stir in the cornstarch and keep cooking the apples for 1 more minute.
  17. Pour the apples over the shortbread and spread into an even layer.
  18. Use a small offset spatula (or spoon) to spread the salted caramel sauce over the apples.
  19. Streusel: Mix the oats, butter, brown sugar, flour and cinnamon together in a small bowl.
  20. Spread the chunks of streusel over the caramel layer.
  21. Bake for 25 minutes, until the streusel is golden brown.
  22. Let cool completely.
  23. Glaze: Mix the melted butter, powdered sugar, milk and vanilla together in a small bowl.
  24. Use a spoon to drop dollops of the glaze over the streusel.
  25. Remove the shortbread from the pan.
  26. Slice into 9 bars.
  27. Store in an airtight container in the fridge for up to 3 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!