Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper and lightly spray it with nonstick spray.

In a large mixing bowl, combine gluten-free oat flour, old-fashioned rolled oats, brown sugar, ground cinnamon, baking soda, and salt. Mix thoroughly and add melted butter and vanilla extract until crumbly.

Press about 1 2/3 cups of the crumble mixture into the bottom of your prepared pan. Chill the remaining crumble mixture in the refrigerator.

Sauté thinly sliced Honeycrisp apples in a skillet with butter for 5-7 minutes. Add maple syrup, ground cinnamon, allspice, nutmeg, cornstarch, vanilla extract, and a pinch of salt, cooking until thickened.

Spread the warm apple filling over the crumb base in your pan and sprinkle the chilled crumble on top.

Bake for 30-35 minutes until the top is golden brown and the filling is bubbling.

Cool completely at room temperature before cutting into squares.

Combine peanut butter, maple syrup, coconut oil, and sea salt in a saucepan over low heat. Stir until smooth.

Drizzle the salted peanut butter caramel over the top of the bars and let it set before slicing into 16 squares.