Is traditional apple pie your favorite pie but you don’t make it because it takes too much time? Then this Easy Dutch Apple Pie Bar recipe is the perfect solution. With three layers of goodness, this simple but delicious bar is ready in an hour.
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What is the difference between Regular Apple Pie and Dutch Apple Pie?
Dutch Apple Pie is an Apple Pie that is topped with crumbs instead of a pie crust. Sometimes the crumb topping has pieces of pecans in it for extra flavoring.
Otherwise they are mostly the same, both having a bottom crust and cinnamon apple filling. They are both perfect fall desserts.
What goes into this Recipe
- Refrigerated Pie Crust: Using refrigerated crust saves so much time while still giving you a fabulous flaky crust. I also use it to make these fun Pumpkin Hand Pies. If you prefer to go a different direction, Use a graham cracker or shortbread crust to make apple bars.
- Granny Smith Apples: They are tart apples which combine perfectly with the added sweetness for amazing apple flavors. They are also wonderful in this Apple Crumb Cake recipe.
- All purpose flour: Added to the crumble topping to give it body and to the apples as a thickener.
- Sugar: Both brown and granulated sugar are added to this recipe to get just the right sweet flavor.
- Cinnamon & Nutmeg: The perfect warm spices to bring out flavor in the fresh apples.
See recipe card for full information on ingredients and quantities.
How to Make Dutch Apple Pie Bars
1. Mix together all of the crumble ingredients into a large bowl. Mix together using a pastry cutter or fork until you have both small and large crumbs. Refrigerate until it is ready to use.
2. Unroll two refrigerated pie crusts. Lay one on top of the other to create a double crust.
Set the 9×9 baking dish on top of the pie dough and using the bottom of the pan as a template, cut a square from the crusts. This will ensure that it fits perfectly into the pan.
3. Place the square that you just cut into the bottom of your 9×9 pan that has been prepared by lining it with parchment paper.
4. Bake in a 400 degree oven for 15 minutes. Remove and turn the oven down to 350 degrees.
5. Combine thinly sliced apple slices with the sugar, flour and spices. Stir until all of the apples are nicely coated.
6. Pour the fresh cinnamon apples over the partially baked crust and spread out into an even layer. Spread the crumbs evenly on top of the apple layer, making sure to try and cover all of the apples.
7. Bake the bars in a 350 degree preheated oven for 30-35 minutes or until the apples are softened and the crumble is starting to turn golden brown.
8. Remove from the oven and allow the Dutch Apple Pie Bars to cool in the pan. Once cool, remove the entire pan of bars by pulling up on the parchment paper. Place on a cutting board and cut into 12 even squares.
Expert Tips
- Line the pan with layers of parchment paper. This helps with easy clean up and allows you to remove the delicious apple pie bars easily. It also works great for this brownie recipe.
- Don’t skip pre-baking the pie crust. If you add the apples to a raw crust it will take a long time to bake and the crust may still be raw in places.
- Peel the apples before cutting into slices. Removing the apple peel eliminates any strange texture it would add and gives you an amazing apple mixture.
- Refrigerate the crumb topping while working on the apple pie filling. This will help to keep everything cool and make for a wonderful crumble layer on top of the apples.
- Allow the Dutch Apple Pie Bars to cool before cutting. If you try to cut the bars too soon you will not get a nice clean cut.
- If you want to amp up the flavor of crumble bars add a vanilla glaze to the top of the cooled bars. This Vanilla Glaze recipe would be perfect.
Storing and Freezing
Store: The best way to store apple pie bars is in an airtight container and in the refrigerator. They will last for 3-4 days.
Freeze: You can freeze these Dutch Apple Pie Bars for up to 3 months. There are a couple of ways to do it.
I would freeze them cut in squares already. They can be individually wrapped and put into a freezer bag or put the bars into a freezer proof container and double wrapped in plastic wrap. I also suggest putting a layer of parchment or wax paper between bars if you have layers.
Recipe FAQs
Did you know that there are over 7,500 varieties of apples? From sweet to tart and everything in between…that is a whole lot of different apples.
I prefer a tart apple when I am making an Apple Pie Bar because then it plays well with the sweetness. A Granny Smith or Braeburn apple both are great choices.
If you would rather use a sweeter apple than a Honey Crisp, Jazz, Pink Lady or Gala would all be great. Better yet, do a combination of both!
These easy apple pie bars are amazing straight from the pan. They are great warm or cold but that doesn’t mean you can’t jazz them up a bit.
Add a scoop of vanilla ice cream with a drizzle of caramel sauce for an extra special dessert that friends and family won’t soon forget.
Maybe a simple dollop of whipped cream with a sprinkling of chopped pecans is all you need to take it over the top.
Do you love apple desserts? Try these awesome recipes…
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Easy Dutch Apple Pie Bars
Ingredients
Crumble
- ½ cup brown sugar {packed}
- ¾ cup all purpose flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 6 Tablespoons butter {melted}
- 1 teaspoon vanilla extract
Bars
- 2 refrigerated pie crusts {at room temperature}
- 4 medium Granny Smith apples {peeled and thinly sliced}
- ¼ cup all purpose flour
- ¼ cup granulated sugar
- 2 Tablespoons brown sugar {packed}
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Preheat the oven to 400° and line a 9×9 pan with parchment paper.
Crumble
- Combine brown sugar, flour, nutmeg, cinnamon and salt in a bowl and whisk. Add vanilla extract to melted butter. Add & toss with dry ingredients until moist. You want to have crumbles {both large and small}. Refrigerate until ready to use.
Crust
- Once the refrigerated pie crust is at room temperature, unroll and place on top of one another to create a thick crust. Use the bottom of your 9×9 pan as a template to cut a square and place it into the bottom of the parchment lined 9×9 baking pan. Bake in a 400 degree oven for 15 minutes. Remove from tge oven. Reduce oven temperature to 350 degrees.
Apple Mixture
- While the crust is baking, combine the apple slices, flour, sugar, brown sugar, cinnamon and nutmeg. Stir to combine.
Assembly & Baking
- Add apple mixture to the top of the partially baked crust and spread out into an even layer. Remove crumble mixture from refrigerator and spread out over the top of the apple mixture. Bake for 30-35 minutes or until the apples are tender and the crumble starts to turn golden brown. Remove from the oven and let cool completely. Remove from the pan using the parchment paper, cut and serve. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 4 days. Warm in the microwave if desired. Freeze for up to 3 months.
Video
Notes
- Don’t skip pre-baking the pie crust. If you add the apples to a raw crust it will take a long time to bake and the crust may still be raw in places.
- Refrigerate the crumb topping while working on the apple pie filling. This will help to keep everything cool and make for a wonderful crumble layer on top of the apples.
- Allow the Dutch Apple Pie Bars to cool before cutting. If you try to cut the bars too soon you will not get a nice clean cut.
- If you want to amp up the flavor of crumble bars add a vanilla glaze to the top of the cooled bars. This Vanilla Glaze recipe would be perfect.
Nutrition
