Apple Crumble Caramel Bars
Preparation time
Cooking time
Total time
Why make just one apple crumble when you can make these bars full of cinnamon-spiced apples, home made caramel and crunchy oats?
Recipe type: Sweet, Breakfast & Brunch
Cuisine: 30 minutes or less, Vegan, Gluten Free
  • Filling
  • 2 eating apples (I used Braeburn)
  • 25 ml water, for cooking
  • Crumble
  • 150g rolled oats + 1 tbsp for sprinkling
  • 75g ground almonds
  • 1 heaped tsp cinnamon + extra for sprinkling
  • 1 tsp ground ginger
  • 2 tbsp solid coconut oil, melted
  • 25 ml water
  • Caramel
  • 10 dates, pitted
  • 125 ml water
  • ¼ tsp good salt (such as Himalayan pink)
  1. Heat the oven to 180°C / 350°F / Gas Mark 4.
  2. Core and very thinly slice the apples. Place these in a pan with the water on a high heat and cook for 5 minutes only - you're looking to soften them up a little prior to baking in the oven.
  3. Blitz the oats (minus the extra tbsp) in a food processor until you have a flour. Tip this into a mixing bowl and combine with the ground almonds, cinnamon and ginger. Now add the water and melted coconut oil and roughly combine using your fingertips, as if you were making a regular crumble.
  4. Line a tin (I used 28cm enamelware pie tin) with parchment and firmly press down the crumble, leaving 2 tbsp aside for the topping.
  5. To make the caramel, place the dates, water and salt in the food processor and blitz on a high speed until you have a smooth, combined sauce. Pour this into the pan with the apples and give it a good stir.
  6. Spoon the apple and caramel mixture onto the crumble base to create an even layer. To finish, sprinkle the remaining crumble, oats and cinnamon onto the top.
  7. Cook on the top shelf of the oven for 20 minutes. Once ready, leave for 10 minutes or so to set, then slice and store in the fridge. These will keep for a week in an airtight container.
To ensure these are gluten-free, use gluten-free oats.
If you want to achieve a more 'salted caramel' effect, add in more salt, and stir larger granules into the caramel, rather than blending it all together.
Recipe by The Whole Ingredient at