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Easy Fall Desserts: Dutch Apple Pie Bars Recipe featured by top US dessert blog, Practically Homemade

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.

Course Dessert
Keyword apple pie bars, dutch apple pie bars
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 bars



  • ½ cup brown sugar {packed}
  • ¾ cup all purpose flour
  • ¼ teaspoon cinnamon
  • teaspoon salt
  • 6 Tablespoons butter {melted}
  • 1 teaspoon vanilla extract


  • 2 refrigerated pie crusts {at room temperature}
  • 4 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


  1. Preheat oven to 400° and line a 9x9 pan with parchment paper.


  1. Combine brown sugar, flour, nutmeg, cinnamon and salt in 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.


  1. 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 oven. Reduce oven temperature to 350 degrees.

Apple Mixture

  1. While the crust is baking, combine the apple slices, flour, sugar, brown sugar, cinnamon and nutmeg. Stir to combine.

Assembly & Baking

  1. 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 oven and let cool completely.  Remove from the pan using the parchment paper, cut and serve. Store leftovers in an air tight container at room temperature or in refrigerator for up to 4 days. Warm in microwave if desired. Freeze for up to 3 months.