Dutch Apple Pie Bars
These Dutch Apple Pie Bars combine a buttery shortbread crust, warm spiced apple filling, and a thick, chewy brown sugar crumble topping. Made with store bought apple pie filling and a simple melted butter streusel, they’re easy to bake and perfect for slicing and sharing. Serve warm with vanilla ice cream for the ultimate cozy treat.
Servings: 12 slices
Ingredients
For the crumble:
- 1 ½ cups all-purpose flour
- ⅔ cup salted butter melted
- ⅔ cup light brown sugar packed
- ⅓ cup granulated sugar
For the crust:
- 2 ¼ cups all-purpose flour
- ¾ cup salted butter cold, cubed
- ⅔ cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
For the filling:
- 2 21 oz cans store-bought apple pie filling I used Lucky Leaf
- 1 tsp ground cinnamon
Instructions
For the crumble:
- In a medium bowl, mix together the flour, brown sugar, granulated sugar, and salt. Pour in the melted butter and stir until large, moist crumbs form (like a soft cookie dough). Refrigerate until needed.
For the crust:
- Preheat the oven to 350°F. Line a 9×13-inch metal baking pan with parchment paper, leaving some overhang for easy removal.
- In a large food processor or mixing bowl, combine flour, butter, sugar, vanilla, and salt. Pulse or blend until the mixture resembles coarse, damp sand. Press the mixture evenly into the prepared pan using your hands or the bottom of a measuring cup.Prick the crust all over with a fork and bake for 15 minutes, until just lightly golden around the edges.
For assembly:
- While the crust bakes, pour both cans of apple pie filling into a bowl and stir in the ground cinnamon. Spread the filling evenly over the warm crust once it comes out of the oven.
- Sprinkle the crumble evenly over the apple layer, gently pressing some of it down to help it stick and bake into the filling. Return the pan to the oven and bake for 30–35 minutes, or until the crumble is golden brown and the filling is bubbling around the edges.
- Let the bars cool for at least 30 minutes in the pan before slicing. They’ll hold their shape best when fully cooled, but they’re also delicious served warm with a scoop of vanilla ice cream.