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Yess, that screams fall, doesn’t it? These gluten-free apple crumble bars with salted caramel are my favorite desserts to serve after a dinner with friends or to enjoy all by myself, curled up on the couch with a blanket.
The ingredients of the gluten-free apple crumble bars
For the crust, you’ll need:
- Unsalted butter
- Sugar
- Vanilla extract
- Salt
- Gluten-free flour blend. I like to use Schär Mix It Universal, but similar mixes like King Arthur gluten-free measure-for-measure flour will work as well.
For the crumble topping:
- Gluten-free flour blend
- Gluten-free quick oats
- Brown sugar
- Salt
- Cinnamon
- Unsalted butter
For the apple filling:
- Apples: I like to use Granny Smith, Jazz, or Jonagold apples for baking. But you can also use different kinds. I would advise using apples that have a firm texture.
- Gluten-free flour blend
- Sugar
- Cinnamon
- Nutmeg
Making these bars is simple. You’ll prepare a buttery crust, bake it shortly. Add the layer of apples, sprinkle on the crumble topping, and bake it until golden and bubbly.
Gluten-free apple crumble bars with salted caramel
These bars are already super tasty on their own, but they get even better with a layer of homemade salted caramel on top.
I make my caramel with sugar, butter, lactose-free heavy cream, and a pinch of salt. To turn it into salted caramel, I add a few flakes of sea salt. If you’re not a fan of salted caramel, just leave out the sea salt. They’ll still be absolutely delicious.
While the gluten-free apple crumble bars are in the oven, you can prepare the salted caramel.
Can you eat these apple crumble bars on a low FODMAP diet?
You might not immediately think of a recipe with apples as a low FODMAP option, since apples are quite limited when it comes to FODMAPs. But that doesn’t mean you can’t enjoy them at all.
Up to 20–25 grams of apple per meal is considered low FODMAP. I use 240 grams of peeled apple in this recipe, which makes 12 bars. That means one piece per serving fits perfectly within the low FODMAP limits.
So yes, you can still enjoy the flavor of apples in this cozy fall treat, without upsetting your stomach.
Serving and storage tips
These gluten-free apple crumble bars taste amazing warm, at room temperature, or chilled. Keep them in an airtight container for up to 3 days or refrigerate for up to 5 days. You can also freeze them for up to 3 months, just thaw at room temperature before serving.
Store the salted caramel separately. It keeps for about 2 to 3 weeks in a sealed jar. You can also freeze it for up to 3 months.
Low FODMAP apple crumble bars
- Total Time: 1 hour
- Yield: 12 pieces 1x
- Diet: Gluten Free
Description
These gluten-free apple crumble bars are the best fall treat: buttery and crumbly. Topped with salted caramel & FODMAP-friendly.
Ingredients
For the crust
- 1/2 cup (1 stick / 112 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup (135 g) gluten-free flour blend
For the apple filling
- 240 g (about 2 medium) apples, peeled and chopped
- 1 tablespoon gluten-free flour blend
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the crumble topping
- 1/3 cup (50 g) gluten-free flour blend
- 1/2 cup (50 g) gluten-free quick oats
- 1/4 cup (50 g) light brown sugar
- Pinch of salt
- 1/4 teaspoon cinnamon
- 3 1/2 tablespoons (50 g) unsalted butter, cold and cubed
For the salted caramel
- 1 cup (200 g) granulated sugar
- 6 tablespoons (85 g) unsalted butter, at room temperature
- 1/2 cup (120 ml) lactose-free heavy cream, at room temperature
- 1 teaspoon salt
- Sea salt flakes, for topping
Instructions
Make the crust
- Preheat the oven to 300°F (150°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- Melt the butter over low heat and set aside to cool slightly.
- In a bowl, combine the melted butter, vanilla extract, salt, and gluten-free flour. Stir until a dough forms.
- Press the dough evenly into the bottom of the prepared pan and bake for 15 minutes.
Make the apple filling
- Peel and chop the apples. Place them in a bowl with the gluten-free flour, sugar, cinnamon, and nutmeg. Stir to combine.
Make the crumble topping
- In another bowl, mix the gluten-free flour, oats, brown sugar, salt, and cinnamon.
- Add the cold butter cubes and use your hands to rub the butter into the mixture until coarse crumbs form.
Assemble and bake
- Increase the oven temperature to 350°F (180°C).
- Spread the apple mixture evenly over the baked crust and press it down lightly.
- Sprinkle the crumble topping evenly over the apples.
- Bake for 30–35 minutes, until golden brown.
- Let the bars cool at room temperature, then refrigerate for at least 2 hours before slicing.
To make the salted caramel
- Place the sugar in a medium saucepan over medium heat. Stir continuously with a wooden spoon as the sugar melts and turns into a deep amber-colored liquid (about 6 minutes).
- Reduce the heat to low and carefully stir in the butter until fully combined.
If the mixture separates or forms clumps, remove it from the heat and stir vigorously until smooth, then return to low heat.
- Slowly pour in the heavy cream (it will bubble up) and stop stirring. Increase the heat to medium and let it boil for 1 minute.
- Remove from the heat and stir in the salt. The caramel will thicken as it cools.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Oven
- Cuisine: International
4 Comments
I have made this twice..its very good..but its alit of butter..225g is a whole blick..and it says it must look like crumbs..mine is NEVER crumbs as there is a blick of butter..am i getting something wrong..gtreat taste though!!
If your crumbs stay too sticky, you can always add a little less butter and then it must be more crumbly 🙂
Can you freeze these bars once cooked?
Yes you can 🙂