Even easier than pie, these Dutch Apple Pie Bars are amazing!
If you really love apple pie, especially with a fantastic cinnamon sugar crumble on top, then these Dutch Apple Pie Bars are for you! Made with some shortcuts, these apple pie bars are an easy option for a delicious apple dessert, a holiday dinner or even a pot-luck!
What’s your favorite pie? I have a particular love for my Mom’s Famous Coconut Cream Pie, and I always go for a big slice of Pumpkin Meringue Pie on Thanksgiving. If you ask my husband, he’ll tell you that apple pie is his absolute favorite. I love apple pie as well, but I particularly love Dutch Apple Pie, as that cinnamon sugar crumble is the perfect topping for the delicious apples below. With adding some chopped pecans, these Dutch Apple Pie Bars are the perfect easy apple pie bar recipe that brings together both of our preferences.
Here’s the easy steps (and a big shortcut!) to creating these easy, delicious Dutch Apple Pie Bars!
Step 1: Place the Crust in a 15″x10″ pan
One of my favorite short-cuts to making these bars is using a package of refrigerated pie crust. I personally love using refrigerated pie crusts, as it’s such a time-saver. For this crust you’ll let it come to room temperature, and remove from the packaging. Flour a flat surface, and place the pie crust rounds one on top of the other. With a floured rolling pin, roll out to a rectangle, approximately 17″ by 12″.
Step 2: Prep the Apples
In a large bowl, add the peeled and sliced apples. In a smaller bowl, combine the sugar, cinnamon and nutmeg, and then sprinkle over the tops of the apples and stirring well to make sure all of the apples are evenly coated.
Step 3: Place the apples into the Crust
Once the apples are coated in the sugar mixture, place them evenly into the crust.
Step 4: Create the Pecan Streusel
In a large bowl, mix together the flour, sugars, and cinnamon. Add the cold butter pieces and mix together with a pastry blender or fork. Mixture should be crumbly. Add in the pecans, and mix together.
Step 5: Add the Pecan Streusel over the top of the Apples
Next, sprinkle the streusel evenly over the tops of the apples. Next, bake the bars for 30-35 minutes at 425 degrees or until golden brown. Keep an eye on the bars for the last 5 minutes or so, as the pecans tend to toast and become over-browned if left in the oven too long.
Once the bars come out of the oven, they’ll be beautifully golden brown. Let the bars come to room temperature.
Step 6: Ice the Bars
Before slicing into squares, mix together some icing by combining powdered sugar and milk. Add the milk gradually to the powdered sugar and stir until it a medium thickness, but able to drizzle. Drizzle over the bars.
FYI – the icing is an optional component to this recipe. If you would prefer leaving it off, and adding whipped cream or vanilla ice cream to your bars, that’s a great option as well.
Step 7: Slice and Serve
Once you’ve iced the Dutch Apple Pie Bars, slice into squares and serve right away. These make for a fabulous dessert for a holiday dinner, a great treat to share at a potluck or perfect anytime you’re in the mood for a delicious apple treat!
Here’s a quick-reference grocery list of the ingredients you’ll need to make these yummy Dutch Apple Pie Bars:
- 1 box (2 crusts total) of refrigerated pie crust
- Granulated Sugar
- All-purpose Flour
- Cinnamon
- Nutmeg
- Apples (about 8-9 medium apples)
- Light Brown Sugar
- Butter
- Pecans
- Powdered Sugar
- Milk
(For exact amounts and recipe directions, please reference the recipe below.)
If you love this fantastic recipe for Dutch Apple Pie Bars, be sure to check out some of my other fantastic recipes:
Apple Cider Cake with Caramel Cream Cheese Frosting
Frosted Apple Cinnamon Snack Cake
Apple Cinnamon Cream Cheese Breakfast Braid
Dutch Apple Tart with Cinnamon Pecan Crumble
Apple Cinnamon Oatmeal Scones at Miss Information
Here’s the recipe for these fantastic Dutch Apple Pie Bars:
Calories
Fat
Carbs
Protein
Erin @ Delightful E Made
Yields 20 bars
If you really love apple pie, especially with a fantastic cinnamon sugar crumble on top, then these Dutch Apple Pie Bars are for you! Made with some shortcuts, these apple pie bars are an easy option for a delicious apple dessert, a holiday dinner or even a pot-luck!
30 minPrep Time
30 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 8 c. peeled and sliced apples (about 8 medium apples)
- 1/2 c. granulated sugar
- 1/4 c. all-purpose flour (for rolling the crust)
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 box, refrigerated pie crusts (2 crusts in box), room temperature
- 1 c. all-purpose flour
- 1/2 c. light brown sugar
- 1/2 c. quick oatmeal (dry/uncooked)
- 1/2 tsp. cinnamon
- 1/2 c. (1 stick) cold butter, cut into pieces
- 1/2 c. chopped pecans
- 1 c. powdered sugar
- 2-3 Tbsp. milk
Instructions
- Preheat oven to 425 degrees. Remove both pie crusts from packaging. On a floured surface, unroll the crusts and stack on top of each other. With a floured rolling pin, roll out into a large rectangle that's approximately 17"x12".
- Place the crust into a 15"x10" baking pan, and fold the crust over the edges.
- In a large bowl, add the peeled and sliced apples. In a smaller bowl, mix together the 1/2 c. granulated sugar, cinnamon and nutmeg. Sprinkle this mixture over the apples, stirring the apples to coat evenly. Place the coated apples evenly into the crust.
- In a bowl, stir together the flour, brown sugar, and cinnamon. Add the cold butter pieces, and blend together with a pastry blender or a fork, until crumbly. Add the chopped pecans and stir together. Crumble evenly over the top of the apples.
- Bake 30-35 minutes or until golden brown. Let cool to room temperature.
- In a small bowl, stir together the powdered sugar, and gradually add in the milk. Stir until a frosting like consistency that can be drizzled. Drizzle the icing over the top of the cooled bars. Slice and serve.
- Store any leftovers in an airtight container and refrigerate.
Notes
The glaze on these bars is completely optional. If you prefer, serve these with a dollop of whipped cream or a scoop of ice cream instead.
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