Oh my goodness, do I have a treat for you! These caramel apple shortbread crumble bars are my absolute favorite fall indulgence – the kind of dessert that disappears before you can say “seconds please!” Picture this: a buttery shortbread base, juicy cinnamon-spiced apples, and gooey caramel all topped with a crunchy oat crumble. It’s like autumn in every bite.

I first made these bars for a cozy Halloween gathering last year, and let me tell you – they were gone before the kids even finished trick-or-treating! My neighbor still asks me to bring them every year. What makes them so special? That perfect balance between the crisp shortbread, tart apples, and sweet caramel creates magic you just can’t get from store-bought treats.

Trust me, once you try these caramel apple shortbread crumble bars, you’ll be baking them on repeat all season long. They’re easier than pie (literally!) but taste just as impressive. The house smells like a cider mill while they bake, and that first warm bite with melty caramel? Absolute perfection.

Why You’ll Love These Caramel Apple Shortbread Crumble Bars

Let me count the ways these bars will become your new fall obsession:

Effortless elegance: No fancy techniques here – just simple layering that looks (and tastes) like you spent hours in the kitchen.
Party superstar: They travel like a dream to potlucks and always disappear first from dessert tables.

Texture heaven: That perfect combo of crisp shortbread, tender apples, and crunchy crumble will have you sneaking “just one more” slice.
Your rules: Swap in honeycrisp apples for extra sweetness or drizzle with salted caramel – they’re endlessly adaptable to your taste.

Seriously, these bars check every box for the ultimate fall treat. The hardest part? Waiting for them to cool before digging in!

Ingredients for Caramel Apple Shortbread Crumble Bars

Let’s gather everything you’ll need for these irresistible bars – I’ve grouped them by layer to keep things simple:

For the Shortbread Base:

2 cups all-purpose flour – spooned & leveled
1/2 cup granulated sugar – the fine crystals help create that perfect crisp texture

1/2 tsp salt – just enough to balance the sweetness
1 cup unsalted butter, cold – cubed right from the fridge (trust me, cold is key!)

For the Apple Filling:

3 medium apples – peeled and diced into 1/2″ pieces (I’ll share my favorite varieties below)

1/4 cup brown sugar – packed light or dark both work
1 tsp cinnamon – the warm spice that makes it taste like fall
1/2 tsp nutmeg – freshly grated if you have it

1/2 cup caramel sauce – store-bought or homemade (no judgment!)

For the Crumble Topping:

Remaining shortbread mixture – from the base ingredients
1/2 cup rolled oats – old-fashioned, not instant

Ingredient Notes & Substitutions

Apples: Granny Smith are my go-to for their tartness that balances the sweet caramel, but Honeycrisp or Braeburn work beautifully too. Avoid Red Delicious – they get too mushy!

Butter: Must be unsalted to control the seasoning. If you only have salted, reduce the added salt to 1/4 tsp.

Dietary swaps: Use gluten-free 1:1 flour for the base if needed, and coconut oil instead of butter for dairy-free (though texture will be slightly different).

Caramel shortcut: No time to make homemade? I often use Trader Joe’s fleur de sel caramel sauce – it’s fabulous in these bars!

How to Make Caramel Apple Shortbread Crumble Bars

Okay, let’s dive into making these heavenly bars! Don’t worry – it’s easier than you think, and I’ll walk you through each step:

Prep your pan: Preheat oven to 350°F (175°C). Line a 9×13″ baking pan with parchment paper, leaving overhang on two sides – this makes removal SO much easier later!

Make the base: In a large bowl, whisk together flour, granulated sugar and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Par-bake the crust: Press HALF the mixture firmly into your prepared pan. I use the bottom of a measuring cup to really pack it down evenly. Bake for 15 minutes until just starting to turn golden at the edges.
Prepare apples: While crust bakes, toss diced apples with brown sugar, cinnamon and nutmeg. Let them sit – this draws out some juices and intensifies the flavor.

Layer it up: Spread apple mixture evenly over the hot crust, then drizzle caramel sauce over the apples. So pretty already!
Add the crumble: Mix oats into remaining shortbread mixture. Sprinkle evenly over apples – you should see some caramel peeking through.
Final bake: Return to oven for 25-30 minutes until topping is golden brown and apples are tender when pierced with a fork.

The hardest part: Let cool COMPLETELY in the pan before lifting out and slicing – about 2 hours. I know, the wait is torture!

Tips for Perfect Bars

Here are my hard-earned secrets for caramel apple shortbread crumble bar success:

Chill your butter – warm butter makes greasy dough

Dice apples uniformly – uneven pieces bake inconsistently
Patience pays – cooling prevents crumbling when cutting
Watch closely near end – ovens vary, and burnt caramel is sad!

Follow these tips, and you’ll have bakery-worthy bars every time!

Serving & Storing Caramel Apple Shortbread Crumble Bars

Oh, the joy of that first bite! These bars are heavenly warm from the oven (okay, after cooling – I know, I know) with a scoop of vanilla ice cream melting over the top. The cold creaminess against the warm spiced apples? Pure magic. For picnics, I cut them small – they’re sweet enough that a little goes a long way.

Store leftovers (if you have any!) in an airtight container at room temp for up to 3 days. The shortbread stays surprisingly crisp! For longer keeping, freeze slices separated by parchment – just thaw at room temp or pop in a 300°F oven for 5 minutes to revive that just-baked crunch.

Nutritional Information

Just so you know what you’re biting into (not that it’ll stop you from having seconds!): Each caramel apple shortbread crumble bar clocks in around 280 calories. Nutritional values are estimates and vary by ingredients/brands, but here’s the general breakdown per serving:

Calories: 280
Fat: 14g (8g saturated)

Carbohydrates: 36g
Fiber: 2g
Sugar: 18g

Not gonna lie – these are definitely a treat, but life’s too short not to enjoy a little buttery, caramel-y goodness now and then, right?

Frequently Asked Questions

Can I use frozen apples?
You can, but thaw and drain them well first – frozen apples release way too much liquid and make a soggy mess. Fresh is definitely better here for texture!

How do I keep the crust from getting soggy?
Two secrets: 1) Make sure to par-bake the shortbread base until lightly golden before adding toppings, and 2) Don’t skip the cooling step – those 2 hours let everything set properly.

What’s your favorite caramel sauce?
I adore Trader Joe’s fleur de sel caramel (it’s got the perfect saltiness!), but any good-quality jarred caramel works. For homemade, try using heavy cream instead of milk – it makes the sauce extra luscious.

Can I make these ahead?
Absolutely! They actually taste better the next day as flavors meld. Just store covered at room temp and reheat slightly if you want that fresh-baked feel.

Why use oats in the topping?
They add fantastic texture and help absorb apple juices so the crumble stays crisp – plus they make me feel slightly better about eating dessert for breakfast!

Share Your Caramel Apple Shortbread Crumble Bars

Did you make these dreamy bars? I’d love to see your creations! Snap a photo and tag me on social or leave a comment below telling me how they turned out. Did you add any fun twists? Your baking adventures inspire me – let’s keep the caramel apple love going!