Perfect Sourdough Apple Pie Bars with Salted Caramel
Sourdough Apple Pie Bars with Salted Caramel are a refined take on a classic dessert, combining rustic technique with elevated flavor. The subtle tang of sourdough in the crust adds depth and complexity, balancing the natural sweetness of tender, cinnamon spiced apples. Finished with a drizzle of rich salted caramel, these bars deliver a layered experience crisp, buttery base, warmly spiced fruit, and a smooth, indulgent topping. Perfect for gatherings or a polished everyday treat, they offer the comfort of apple pie in a convenient, handheld form with a sophisticated twist.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Shortbread Crust
Unsalted butter: If you are using salted butter, skip the salt.
Sugar: Cane sugar can be used as a substitute.
Sourdough discard: I prefer using fresh discard for sweet treats. This will give the shortbread a mild tangy flavor, but you can use older discard.
Vanilla: Use vanilla extract over imitation for the best flavor.
Salt: For a bit of contrast.
Flour: I used all purpose flour.
Apple Filling
Apples: My favorite apple to use for this recipe is Granny Smith, but you can opt for sweeter apples like Honeycrisp, Pink Lady or Gala apples or do a mixture of your favorites!
Sugar: For a touch more sweetness.
Flour: Helps thicken the apple filling.
Spices: Cinnamon and nutmeg complement the apples perfectly.
Streusel Topping
Oats: Old fashion oats work best for this recipe.
Brown Sugar: For even more caramel like flavor, you can use dark brown sugar.
Cinnamon: To compliment the apples even more.
Salt: Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Unsalted Butter: Use cold butter. If using salted butter, reduce the salt to 1 gram (¼ teaspoon)
Salted Caramel Sauce
Sugar: Granulated Sugar or Pure Cane Sugar
Unsalted Butter: Omit the salt if you use Salted Butter
Heavy Cream: Brings the creaminess to this luscious caramel sauce.
Salt: I mean, it is called salted caramel!
Supplies
8 x 8 inch baking dish
Parchment paper
Mixing bowls
Peeler
Pastry cutter
Rubber spatula
How to Make Sourdough Apple Pie Bars
Preheat the oven to 350 degrees F. Line an 8 x 8 inch baking dish with parchment. Set aside.
Shortbread Crust
In a large bowl, add the melted butter, sugar, sourdough discard, vanilla extract, and salt. Mix with a whisk until smooth.
Add the flour and mix with a rubber spatula until a dough forms.
Pinch off pieces of the dough and scatter them evenly in the prepared baking dish. With your fingers or the back of a measuring cup, press the dough to form a crust. Bake for 15 minutes, then remove from the oven.
Apple Filling
While the shortbread bakes, prepare the apple filling and streusel topping.
Peel and slice the apple into 1/8th inch pieces and add them to a medium bowl. To the apples, add the sugar, flour, cinnamon and nutmeg. Mix with a rubber spatula until the apples are fully coated with the sugar mixture. Set aside.
Streusel Topping
To a small bowl, add the oats, brown sugar, cinnamon, and salt. Whisk until evenly incorporated.
Cube the cold butter and add it to the oat mixture. Cut in the butter with a pastry cutter, two forks, or even your fingers, until it looks like coarse crumbs. Store in the fridge until ready to use.
Assemble
Once the shortbread crust is out of the oven, evenly top the apple filling on the warm crust. Then sprinkle the streusel on top. Continue to bake for 35–40 minutes or until the apples are soft and tender. I like to use a toothpick to check.
Cool at room temperature for at least 30 minutes before placing in the fridge to chill for at least 2 hours, overnight is best, for easy slicing.
Slice into 12-16 even slices:; serve cool, room temperature, or warm. Top with ice cream, homemade caramel sauce (shared below!), or serve plain. Enjoy!
Homemade Salted Caramel
To a medium pot, add white sugar and heat to medium heat on the stovetop. Leave the sugar for a few minutes. Once the sugar starts to melt, continue to give it a stir. Typically, it will dissolve completely in about 8-10 minutes. Keep an eye on it, and be sure the sugar doesn’t burn.
Next, once the sugar is melted, add in the room temperature butter, stirring vigorously. It will begin to bubble and rise. Be sure to continue to mix, as it will take some stirring to incorporate the sugar and butter fully.
When the sugar and butter are combined, slowly pour in the heavy cream while simultaneously stirring.
Continue to cook until the caramel begins to bubble and rise again, about 1-2 minutes.
Remove from the heat and pour into a small bowl to cool.
How to Serve:
Serve the bars slightly warm or at room temperature for best flavor and texture. For a more elevated presentation, drizzle with additional salted caramel just before serving. They pair well with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a more formal setting, dust lightly with powdered sugar and garnish with thin apple slices or a sprinkle of flaky sea salt.
How to Store:
Store leftover bars in an airtight container in the refrigerator for up to five days. Allow them to cool completely before storing to prevent condensation. For longer storage, wrap individual bars tightly and freeze for up to two months. Thaw overnight in the refrigerator and reheat briefly at room temperature or in a low oven before serving.
For More Guidance:
Why You’ll Love This Recipe
Faster than apple pie:
These bars deliver all the flavor of traditional apple pie without the time commitment. No rolling pins or lattice crusts required, just press, layer, bake, and enjoy. They are ideal when you want a homemade dessert with minimal prep.
Shareable:
Designed for slicing, these bars are easy to transport and serve, making them perfect for gatherings, potlucks, and holiday tables. No plates or forks required, which keeps hosting simple and mess free.
Apple pie meets apple crisp:
You get the best of both worlds a buttery crust reminiscent of pie and a lightly crisp topping that adds texture and contrast. The combination creates a balanced dessert that feels both familiar and elevated.
Incredible fall flavor:
Warm spices, tender apples, tangy sourdough, and rich salted caramel come together to capture everything you love about autumn baking. Each bite is layered with comforting, seasonal depth.
Frequently Asked Questions
Can I use store bought sourdough starter?
Yes. A store bought starter works well as long as it is active and bubbly. If it has been refrigerated, allow it to come to room temperature and feed it before using for best results.
What type of apples work best for this recipe?
Firm, slightly tart apples such as Granny Smith, Honeycrisp, or Pink Lady are ideal. They hold their shape during baking and balance the sweetness of the caramel and crust.
Can these bars be made ahead of time?
Absolutely. You can bake them a day in advance and store them in the refrigerator. For serving, bring them to room temperature or warm slightly to refresh the texture and flavor.
Happy baking!
Sourdough Apple Pie Bars Recipe
Ingredients
Sourdough Shortcrust
- 113 grams 1/2 cup unsalted butter, melted
- 38 grams 3 Tablespoons sugar
- 50 grams 1/4 cup sourdough discard
- 4 grams 1 teaspoon vanilla extract
- 1 gram 1/4 teaspoon salt
- 175 grams 1 1/4 cup all-purpose flour
Apple Filling
- 300 grams about 3 small apples, peeled & sliced thinly *see notes
- 38 grams 3 Tablespoon sugar
- 27 grams 3 Tablespoons all-purpose flour
- 3 grams 1 1/2 teaspoons cinnamon
- 1 gram 1/4 teaspoon nutmeg
Streusel Topping
- 90 grams 3/4 cup old-fashioned oats
- 75 grams 1/3 cup brown sugar
- 57 grams 4 Tablespoons unsalted butter, cold
- 1 gram 1/4 teaspoon cinnamon
- 3 grams 1/2 teaspoon salt
Salted Caramel Sauce
- 200 grams 1 cup sugar
- 85 grams 6 Tablespoons unsalted butter, room temperature
- 120 grams 1/2 cup heavy cream, room temperature
- 3 grams 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Line an 8 x 8-inch baking dish with parchment. Set aside.
Shortbread Crust
- In a large bowl, add the melted unsalted butter, sugar, sourdough discard, vanilla extract and salt. Mix with a whisk until smooth.
- 113g (1/2 c) unsalted butter, melted, 38g (3 T) sugar, 50g (1/4 c) discard, 4g (1 tsp) vanilla, 1g (1/4 tsp) salt
- Add the flour and mix with a rubber spatula until a dough forms.
- 175g (1 1/4 c) flour
- Pinch off pieces of the dough and scatter them evenly in the prepared baking dish. With your fingers or the back of a measuring cup, press the dough to form a crust. Bake for 15 minutes, then remove from the oven.
Apple Filling
- While the shortbread bakes, prepare the apple filling and streusel topping.
- Peel and slice the apple into 1/8th inch pieces and add them to a medium bowl. To the apples, add the sugar, flour, cinnamon and nutmeg. Mix with a rubber spatula until the apples are fully coated with the sugar mixture. Set aside.
- 300g (about 3 small apples), 38g (3 T) sugar, 27g (3 T) flour, 3g (1 1/2 tsp) cinnamon, 1g (1/4 tsp) nutmeg
Streusel Topping
- To a small bowl, add the old-fashioned oats, brown sugar, cinnamon, and salt. Whisk until evenly incorporated.
- 90g (3/4 c) old-fashioned oats, 75g (1/3 c) brown sugar, 1g (1/4 tsp) cinnamon, 3g (1/2 tsp) salt
- Cube the cold butter and add to the oat mixture. Cut in the butter with a pastry cutter, two forks or even your fingers, until it looks like coarse crumbs. Store in the fridge until ready to use.
- 57g (4 T) unsalted butter, cold
Assemble & Bake
- Once the shortbread crust is out of the oven, evenly top the apple filling on the warm crust. Then sprinkle the streusel on top. Continue to bake for 35–40 minutes or until the apples are soft and tender. I like to use a toothpick to check.
- Cool at room temperature for at least 30 minutes before placing in the fridge to chill for at least 2 hours, overnight is best, for easy slicing.
- Slice into 12-16 even slices; serve cool, room temperature or warm. Top with ice cream, homemade caramel sauce (shared below!) or serve plain. Enjoy!
Homemade Salted Caramel
- To a medium pot, add white sugar and heat to medium heat on the stovetop. Leave the sugar for a few minutes. Once the sugar starts to melt, continue to give it a stir. Typically, it will dissolve completely in about 8-10 minutes. Keep an eye on it, and be sure the sugar doesn’t burn.
- 200g (1 c) sugar
- Next, once the sugar is melted, add in the room temperature butter, stirring vigorously. It will begin to bubble and rise. Be sure to continue to mix, as it will take some stirring to fully incorporate the sugar and butter.
- 85g (6 T) unsalted butter, room temperature
- When the sugar and butter are combined, slowly pour in the heavy cream while simultaneously stirring, then the salt.
- 120g (1/2 c) heavy cream, room temperature, 3g (1/2 tsp) salt
- Continue to cook until the caramel begins to bubble and rise again, about 1-2 minutes.
- Remove from the heat and pour into a small bowl to cool.
