There’s something so comforting about a good apple pie, but let’s face it—making one can feel like an all day chore. Between prepping the dough and getting the filling just right, it sometimes feels more like a chore than a treat. But what if you could enjoy all the flavors of a classic Dutch apple pie in an easier-to-make form? These Dutch Apple Pie Squares are just that!
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Dutch Apple Pie Squares have all the best parts of an apple pie—tender apples, warm spices, and that irresistible crumble topping—and simplify it. No need to fuss over a pie crust or spend extra time perfecting your technique. These squares are straightforward, delicious, and perfect for any gathering.
Whether you’re serving them at a family dinner or bringing them to a potluck, they always hit the mark. Plus, they’re easy to slice and share, making them even more convenient for a crowd. And, they’re the perfect dessert, especially when you’re craving a slice of apple pie!
History
Dutch Apple Pie Squares have roots in the traditional Dutch apple pie, or “appeltaart,” which dates back to the 1500s. In Holland, these pies were filled with spiced apples and often featured a crumbly, buttery topping. The square variation likely emerged in the 20th century as a convenient twist, transforming the beloved dessert into a handheld treat that’s perfect for sharing. This version keeps all the cozy flavors of the classic while making it easier to enjoy on the go!
Ingredients
For the apples:
- Apples – You’ll need 8 cups of peeled, sliced apples. For me, that was 6 medium-sized apples.
- Granulated sugar
- All-purpose flour
- Cinnamon
For the crust:
- Butter – Softened, salted.
- Granulated sugar
- All-purpose flour
- Cinnamon
For the crumble topping:
- Large-flake rolled oats – Also known as old fashioned oats. Do not use quick oats.
- Dark brown sugar – You can use light brown sugar, but your flavor won’t be as deep.
- All-purpose flour
- Cinnamon
- Cold butter – Cubed. I cook with salted butter.
How To Make Dutch Apple Pie Squares
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F and line a 13×9-inch baking pan with parchment paper.
In a large mixing bowl, cream the softened butter and sugar with an electric hand mixer or the paddle attachment on a stand mixer until light and airy. I like using a silicone spatula to scrape the sides while mixing to make sure nothing gets left behind.
In a separate bowl, whisk together the flour and cinnamon. Add the dry ingredients to the butter and sugar mixture and blend until just combined.
Press the dough evenly into the base of your prepared pan. I love using a small offset spatula for this because it spreads the dough evenly without squishing it too much.
Bake the crust for about 15 minutes or until the edges start to turn golden. Let it cool slightly while you prepare the filling and topping.
Toss the apple slices with sugar, flour, and cinnamon in a bowl until well coated.
For the crumble topping, mix the oats, brown sugar, flour, and cinnamon in a separate bowl. Cut in the cold butter using a pastry cutter, fork, or even your fingers until the mixture becomes crumbly and sandy.
Spread the apple filling evenly over the partially baked crust. Sprinkle the crumble topping over the apples, pressing lightly so it sticks.
Bake for 55-60 minutes or until the apples are tender and the topping is a rich golden brown. You’ll see the squares bubbling around the edges when they’re ready.
Cool completely in the pan. Once cool, lift it out using the parchment paper and slice into squares.
Serve and enjoy these sweet, tender squares with a cup of tea or a scoop of ice cream for the ultimate treat.
Chef Jenn’s Tips
- For the best texture, use large-flake oats in the crumble topping; they add the best texture.
- Look for not-too-sweet apples with a firm texture. Gala, Ambrosia, and Empire apples are all good, but you can also use a mix of sweet and tart apples for more depth.
- Make sure to press the crust firmly into the pan to avoid it crumbling when sliced. I use an offset spatula to make this easy.
- If you don’t have a pastry cutter, use two knives to cut the butter into the dry ingredients for the crumble topping.
Serving Suggestions
Serve these delicious Dutch Apple Pie Bars with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that will impress any crowd. They also pair beautifully with a hot cup of coffee or tea, making them perfect for an afternoon treat.
Storage
Store any leftover squares in an airtight container at room temperature for up to three days. If you want to freeze them, wrap each square individually in plastic wrap and store them in a freezer-safe container. They’ll keep for up to three months in the freezer, and you can easily thaw them at room temperature when you’re ready to enjoy.
Dutch Apples Pie Squares
Ingredients
for the apples
- 8 cups sliced apples thinly sliced peeled cored; about 4 large
- ½ cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
for the crust
- ¾ cup butter softened, salted
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
for the crumble topping
- ¾ cups large-flake rolled oats
- ¾ cups dark brown sugar
- ½ cup all-purpose flour
- ½ teaspoon cinnamon
- ½ cup cold butter cubed
Instructions
- Preheat your oven to 350°F and line a 13×9-inch baking pan with parchment paper for easy removal later.
- Cream the softened butter and sugar in a large mixing bowl with electric hand mixers or in the bowl of a stand mixer until light and airy. About 3-4 minutes.
- Whisk together the flour and cinnamon in a separate bowl.
- Blend the dry ingredients gradually into the butter mixture until well combined.
- Press the dough into the base of the prepared pan, spreading it evenly.
- Bake the crust for about 15 minutes, or until the edges begin to turn golden.
- Allow the crust to cool slightly while you prepare the filling and topping.
- Toss the apple slices with the sugar, flour, and cinnamon in a bowl until well coated.
- Mix the oats, brown sugar, flour, and cinnamon in a separate bowl.
- Cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly.
- Spread the apple filling evenly over the partially baked crust.
- Sprinkle the crumble topping over the apples, pressing it down lightly so it sticks.
- Bake for 55-60 minutes or until hot and bubbly and golden brown on top. The apples will be soft and jammy, and bubbling around the outside.
- Cool completely in the baking dish and lift out with the help of the parchment paper and cut into squares or bars.
Notes
Chef Jenn’s Tips
- For the best texture, use large-flake oats in the crumble topping; they add the best texture.
- Look for not-too-sweet apples with a firm texture. Gala, Ambrosia, and Empire apples are all good, but you can also use a mix of sweet and tart apples for more depth.
- Make sure to press the crust firmly into the pan to avoid it crumbling when sliced. I use an offset spatula to make this easy.
- If you don’t have a pastry cutter, use two knives to cut the butter into the dry ingredients for the crumble topping.
sounds delicious sounds delicious can I use canned pie filling if apples not available 2 cans ?
Sure, that should work! ~Jenn