Dutch Apple Pie Bars

I am totally and completely infatuated with fall. From pumpkin, apples and cinnamon to jeans, hoodies, football and everything in between… I love it all. It’s such a cozy time of year and I love the warmth that it brings, even though the days grow chillier. I’ve always loved apple pie, but have long been partial to the Dutch version. As much as I love pie crust, I just can’t resist the crumble topping of a Dutch apple pie. As much as I enjoy making a homemade pie, I love bar desserts for their ease of assembly and the ability to just grab one and eat it standing up. All of the same fabulous flavor without the need for a plate and fork.

These bars are a perfect alternative to dutch apple pie, from the crust to the spiced apples and the buttery crumble. Not only can you eat them on the go, but you won’t feel nearly as bad about eating two or three of these, as opposed to two or three pieces of pie… that’s always a bonus! 😉

One year ago: Salted Caramel Cashew Bark
Two years ago: Pittsburgh Steelers Football Jersey Cookies
Three years ago: The Famed Neiman Marcus Cookies
Five years ago: Oatmeal Raisin Chocolate Chip Cookies

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Dutch Apple Pie Bars

Ingredients:

For the Crust:

8 ounces (4 cups) animal crackers

1/3 cup light brown sugar

Pinch salt

6 tablespoons unsalted butter, melted


For the Streusel:

1 cup all-purpose flour

1/3 cup light brown sugar

1/3 cup granulated sugar

1 tablespoon cornmeal

6 tablespoons unsalted butter, melted


For the Filling:

2 pounds Granny Smith apples, peeled, cored and sliced ¼-inch thick

2 tablespoons butter, melted

¼ cup granulated sugar

½ teaspoon ground cinnamon

Pinch salt


Directions:

1. Preheat oven to 375 degrees F. Line a 9x13-inch baking pan with foil or parchment paper, allowing excess to hang over pan edges. If using foil, grease or spray with non-stick cooking spray.


2. Make the Crust: Process the crackers, brown sugar and salt in a food processor until they have been reduced to fine crumbs, about 15 seconds. Add the melted butter and pulse to incorporate. Press the crumbs into an even layer in the prepared pan and bake until deep golden brown, 10 to 13 minutes. Cook on a wire rack for 20 minutes. Keep the oven on.


3. Make the Streusel: Whisk together the flour, sugars and cornmeal in a medium bowl. Add the melted butter and toss with a fork until the dry ingredients are all evenly moistened. Set aside.


4. Make the Filling: Combine the apples, melted butter, sugar, cinnamon and salt in a large skillet over medium-high heat. Cook, stirring occasionally, until the apples are soft and the liquid has evaporated, 8 to 10 minutes.


5. Assemble: Spread the apples over the crust in an even layer and sprinkle with the streusel. Bake until the streusel is brown, 25 to 30 minutes. Cool completely on a wire rack, about 2 hours. Using the foil or parchment overhangs, lift the bars from the pan and cut into squares. Store in an airtight container in the refrigerator or at room temperature.


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Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from America’s Test Kitchen Holiday Cookies)


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