Spiced apple & dulce de leche bars

Dulce de leche and spiced apples are sandwiched between two layers of oat-y crumble biscuit – a tasty autumnal treat.

Jazz apples are now back in season and back in store. These award-winning apples are the perfect balance of tart, sweet, juicy and crunchy, making them perfect for these delicious spiced apple bars.


Crumble and base

  • 250g butter, cubed
  • 200g plain flour
  • 150g rolled oats
  • 140g brown sugar
  • 50g coconut
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla essence


  • 720g Jazz apples, peeled, cored and quartered
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 380g tin of dulce de leche (caramel)


  • Preheat oven to 180ºC. Line a 20 x 20cm tin with baking paper.
  • Place all crumble ingredients in a bowl or bowl of a stand mixer. Mix until completely incorporated.
  • Press 2/3 of the crumble mixture into the lined tin. Place the remaining mixture in the refrigerator. This will make it easier to crumble up later. Use the back of a spoon to smooth base out evenly. Bake for 15 minutes then set aside to cool.
  • Cut apples into thin slices then place in a pot over a low heat along with the ground spices. Cook for 10 minutes or until apples have just started soften. Be careful not to let them get mushy.
  • Smear 2/3 of the dulce de leche over the baked base then top with apples.
  • Use your hands to crumble the remaining crumble mixture over the apples.
  • Bake for 25 – 30 minutes or until golden brown. Leave in the tin to cool completely before cutting into squares.
  • Place remaining caramel in a microwave proof bowl and microwave for 30 seconds or until runny. Drizzle over bars and chill.
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