Spelt Caramel Apple Crumble Bars

These bars use whole spelt flour throughout, which keeps the crumble light while adding a mild, nutty depth that plain flour can't match.

The filling is straightforward: diced apples cooked briefly with brown sugar and cinnamon until just soft, then layered over a pressed spelt base. A drizzle of homemade caramel goes on before the crumble topping, so the caramel sets into the filling rather than pooling on top.

You can bake these ahead, slice them cold, and they hold their shape cleanly. The texture stays firm enough to eat by hand, soft enough to feel like dessert.

A standard 8-inch square tin is all you need.

Why You'll Love This Recipe

Whole spelt flour adds nutty depth without extra effort
Caramel sets between layers so bars slice neatly
One tin, minimal washing up, ready in under an hour
Keeps well for four days, great for baking ahead

Amber caramel drizzled over soft cinnamon apple filling on a pre-baked spelt base inside a square baking tin

Ingredient Notes

Whole spelt flour: Gives the crumble a nuttier flavour and slightly denser bite than white spelt. You can swap in white spelt flour for a lighter texture, but avoid regular all-purpose flour as the crumble loses character.
Apples: Bramley or Granny Smith apples hold their shape best and balance the sweetness of the caramel. Sweeter varieties like Gala will work but the filling may taste flat.
Unsalted butter: Used cold and cubed for the crumble and separately melted for the caramel. Keep the crumble butter cold until you rub it in - warm butter turns the topping greasy.
Double cream: Stirs into the caramel to make it pourable but thick enough to set. Single cream will make the caramel too thin to layer cleanly.
Light brown sugar: Used in both the filling and the crumble for consistent caramel notes. Dark brown sugar works too and adds a slightly more treacly flavour.
Rolled oats: Adding oats to the crumble topping gives extra crunch and texture contrast. Use certified gluten-free oats if you need to reduce gluten cross-contamination.

Two spelt caramel apple crumble bars on a ceramic plate with a scoop of vanilla ice cream and a mug of tea alongside

Prep Time 20 mins

Cook Time 40 mins

Rest Time 45 mins

Total Time 1 hr 45 mins

Cooking Method: Oven

Cuisine: British

Courses: Dessert

Difficulty: Medium

Cooking Temp: 180 C

Servings: 9

Estimated Cost: 1.80

Calories: 320

Best Season: Fall, Winter

Dietary: Contains Dairy, Contains dairy and eggs, Contains gluten (spelt), Vegetarian

Description

Whole spelt flour gives the crumble a nuttier bite than regular flour, and the caramel layer sets between the apple and the topping so every bar holds its shape when you cut it.

Ingredients

Spelt Base and Crumble

220 g whole spelt flour
60 g rolled oats
70 g light brown sugar
1 tsp ground cinnamon
0.25 tsp fine sea salt
130 g unsalted butter, cold and cubed (kept refrigerated until use)

Apple Filling

400 g Bramley or Granny Smith apples, peeled and diced into 1 cm pieces (about 3 medium apples)
40 g light brown sugar
0.5 tsp ground cinnamon
1 tbsp lemon juice
1 tsp cornstarch (helps thicken the filling juices)

Caramel Layer

80 g light brown sugar
40 g unsalted butter
60 ml double cream
0.25 tsp flaky sea salt (optional but recommended)

Instructions

Prepare the Base and Crumble

1
Heat the oven to 180 C / 355 F. Grease an 8-inch square baking tin and line it with baking paper, leaving overhang on two sides for easy lifting.
2
In a large mixing bowl, combine the whole spelt flour, rolled oats, light brown sugar, cinnamon, and salt. Stir briefly to distribute evenly.
3
Add the cold cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse, uneven breadcrumbs with some pea-sized chunks remaining. Do not overwork it.
4
Press just over half of the crumble mixture (about 230 g) firmly and evenly into the base of the prepared tin. Reserve the rest for the topping.
5
Bake the base for 10 minutes until it looks set and just starting to turn pale gold at the edges. Remove from the oven and set aside.

Cook the Apple Filling

6
While the base bakes, place the diced apples, brown sugar, cinnamon, lemon juice, and cornstarch into a medium saucepan over medium heat.
7
Cook, stirring occasionally, for 6 to 8 minutes until the apples have softened slightly but still hold their shape and the juices have thickened. Remove from heat and let cool for 5 minutes.

Make the Caramel

8
In a separate heavy-bottomed saucepan, melt the butter over medium heat. Add the brown sugar and stir once to combine, then stop stirring.
9
Let the mixture bubble gently, swirling the pan occasionally, for 3 to 4 minutes until it turns a deep amber colour and smells slightly smoky.
10
Remove from heat and carefully pour in the double cream - it will bubble vigorously. Stir with a wooden spoon until smooth. Add the flaky salt if using. Set aside for 2 minutes to thicken slightly.

Assemble and Bake

11
Spoon the apple filling evenly over the pre-baked spelt base and spread it into a flat, even layer.
12
Drizzle the caramel evenly over the apple layer, spreading gently with the back of a spoon to cover most of the surface.
13
Scatter the reserved crumble mixture loosely over the top. Do not press it down - keep it rough and uneven for a crunchy finish.
14
Bake for 28 to 30 minutes until the crumble topping is golden brown and the edges are bubbling.
15
Remove from the oven and cool in the tin for at least 45 minutes before lifting out and slicing into 9 bars with a sharp knife.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 16g25%
Saturated Fat 9g45%
Cholesterol 42mg15%
Sodium 110mg5%
Potassium 180mg6%
Total Carbohydrate 42g15%
Dietary Fiber 4g16%
Sugars 22g
Protein 5g10%

Vitamin A 420 IU
Vitamin C 3 mg
Calcium 40 mg
Iron 2 mg
Vitamin D 12 IU
Vitamin E 1 mg
Vitamin K 4 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 18 mcg
Vitamin B12 0.1 mcg
Phosphorus 140 mg
Magnesium 38 mg
Zinc 1.2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Pre-bake the spelt base for 10 minutes before adding filling to prevent a soggy bottom.
Do not stir the caramel once sugar starts dissolving - swirl the pan gently instead.
Let apple filling cool for 5 minutes before layering to avoid steaming the base soft.
Score the bars lightly with a knife before fully cooled to make clean cutting easier.
Add a pinch of flaky sea salt over the caramel layer for a sharper flavour contrast.

Keywords: spelt caramel apple crumble bars, spelt flour crumble bars, apple crumble bars, spelt baking recipes, caramel apple bars

Equipment

8-inch square baking tin
medium heavy-bottomed saucepan
mixing bowls
pastry cutter or fingertips for rubbing butter
wooden spoon
sharp chef's knife

Tips

Press the base layer firmly and evenly into the tin before pre-baking, or the bars crumble when sliced.
Cook the caramel until it turns a deep amber colour - pale caramel tastes flat and won't set properly between layers.
Dice apples into 1 cm pieces so they soften evenly in the pan without releasing too much liquid.
Cool the bars completely in the tin before cutting - at least 45 minutes - or the caramel layer will ooze out.
Scatter the crumble topping loosely rather than pressing it down, so it stays crunchy after baking.

Variations

Swap apples for firm pears and add a pinch of ground cardamom to the filling for a different spiced fruit bar.
Stir 30 g of chopped walnuts or pecans into the crumble topping for extra crunch and richness.
Replace double cream with full-fat coconut cream for a dairy-free caramel that still sets between the layers.

Storage and Reheating

Store cooled bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Stack them with a sheet of baking paper between layers to stop the crumble sticking.

To reheat, place a bar on a baking sheet and warm at 160 C / 320 F for 8 minutes until the base crisps back up. The microwave works in 30-second bursts but softens the crumble topping.

Bars freeze well for up to 2 months. Wrap individually in cling film, then foil, and thaw overnight in the fridge before reheating in the oven.

Serving Suggestions

These bars work well on their own at room temperature, sliced into 16 small squares for a sharing plate or 9 larger bars as a plated dessert.

Serve warm with a scoop of vanilla ice cream or a spoonful of clotted cream alongside. The cold cream against the warm caramel and apple filling is a clean contrast.

For a casual afternoon spread, pair with a pot of strong black tea or a flat white. The nutty spelt base holds up against bold, bitter drinks without needing anything sweet on the side.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-caramel-apple-crumble-bars/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!