Easy Dutch Apple Pie Bars
Save all the time it takes to make a pie but still get all of the flavor with these amazing and Easy Dutch Apple Pie Bars. With simple layers that come together quickly it is the perfect Fall dessert.
Servings: 12 bars
Calories: 181kcal
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 9x9 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 9x9 pan as a template to cut a square and place it into the bottom of the parchment lined 9x9 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
Serving: 1bar | Calories: 181kcal | Carbohydrates: 32g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 94mg | Fiber: 2g | Sugar: 21g | Vitamin A: 208IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg