Dutch Apples Pie Squares
Dutch Apple Pie Squares are a fun twist on the classic pie. With tender apples, a buttery crust, and a crumbly topping, these easy-to-make squares are perfect for sharing with family and friends.
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 13x9-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.
Nutrition
Serving: 1squareCalories: 338kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 118mgPotassium: 122mgFiber: 3gSugar: 29gVitamin A: 478IUVitamin C: 3mgCalcium: 24mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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