Gluten-Free Caramel Apple Bars
Indulge in these gluten-free caramel apple bars, featuring a buttery shortbread base, tart apples, and warm spices, perfect for any gathering or cozy night in.
Ingredients
For the apple filling
- 55 g unsalted butter ½ stick
- 7-8 medium slightly tart apples, cored, peeled, and diced
- 100 g light brown soft sugar ½ cup
- 2 tbsp lemon juice
- 2 tsp ground cinnamon
- ½ tsp salt
For the shortbread base
- 180 g unsalted butter, softened 1½ sticks + 1 tbsp
- 150 g light brown soft sugar ¾ cup
- ½ tsp vanilla bean paste (or vanilla extract)
- 360 g plain gluten free flour blend 3 cups
- ¾ tsp xanthan gum
- ½ tsp salt
- 80 g ground walnuts ⅔ cup
Instructions
Preparation of Apple Filling
- Start with the apple pie filling by melting the half stick of unsalted butter in a large skillet over medium-high heat.
- Once the butter is frothy, add the diced apples, light brown sugar, lemon juice, ground cinnamon, and salt.
- Stir everything together and cook until the apples soften and the juices thicken, about 5-7 minutes. Set aside to cool completely.
Preparation of Dough
- Preheat your oven to 350ºF (180ºC) and line a 9-inch square baking tin with parchment paper.
- In a mixing bowl, combine the softened butter, light brown sugar, and vanilla bean paste (or extract). Mix until creamy.
- Sift in the gluten-free flour blend, xanthan gum, and salt to the butter mixture and mix until a soft, somewhat crumbly dough forms.
Assembling the Bars
- Press half of the dough firmly into the lined baking tin.
- Sprinkle the ground walnuts on top, layer the cooled apple pie filling evenly across the walnuts, and crumble the remaining dough on top.
Baking
- Bake the bars for about 40-45 minutes until golden brown.
- Let them cool completely in the tin before cutting into squares.
Notes
Cool the apple filling completely before layering to avoid a soggy crust. Store leftovers in an airtight container.