Butter: I used unsalted dairy-free butter to keep this recipe dairy-free, but if you are not lactose-intolerant, feel free to use regular butter instead.

Sugar: I used both brown sugar and regular granulated sugar. However, you may use cane sugar or whichever type of sugar you prefer.

Vanilla: I like adding a bit of vanilla extract for extra flavor. However, if you are not a fan of vanilla, feel free to leave it out instead.

Gluten-Free 1:1 Flour: I recommend using a good-quality gluten-free 1:1 flour blend (a 1:1 gluten-free substitute for regular wheat flour) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours/starches.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps the ingredients to better bind together.. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Apples: I recommend using Granny Smith apples for a nice tart flavor. However, if you prefer a less tart taste, you can use sweeter varieties such as Honeycrisp, Pink Lady or Golden Delicious instead.

Spices: For spices, I used a combination of ground cinnamon and ground nutmeg to add the beautiful fall flavor.

Rolled Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (this is because while oats are naturally gluten-free, oats are often processed in the facilities that also process gluten-containing grains).

Caramel Sauce: The caramel sauce is optional, but can really make a difference in transforming the apple pie bars from a simply snack to a more decadent dessert. I’ve used dairy-free caramel sauce to keep this recipe dairy-free, but go ahead and use regular caramel sauce instead!