Dutch Caramel Apple Pie Bars

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These dutch caramel apple pie bars have a flaky pie crust base with spiced apples and a buttery crumb topping. Drizzled with some homemade caramel, these will be one of the best desserts that you make this fall!

I love fall desserts, and using apples is one of the best ways to capture that seasonal taste! Try out some more apple recipes like this apple tart, this classic apple cider vinaigrette and these delicious apple hand pies!

A stack of 2 apple pie bars on a plate with some granny smith apples in the background.

Dutch Caramel Apple Pie Bars Recipe

Let’s just cut to the chase on this one and say that these will be one of the best desserts that you make this fall. I absolutely love anything that is made with apples, and I especially love dutch apple pie. The buttery crumbs on top of tender spiced apples are my favorite!

I love that these bars have everything that you love about a dutch apple pie. They are easy to cut up and serve to a crowd. They have an easy, flaky, melt-in-your-mouth pie crust base. Followed by spiced tender apples and a buttery crisp. But you can’t forget one of the best parts of this dessert! The drizzled homemade caramel on top! It’s so good that you may be tempted to eat it plain!

Ingredients in Dutch Caramel Apple Pie Bars

This recipe is so delicious and sweet. It really captures what I really love about fall… Apple recipes! Put these delicious bars on your fall baking list. You won’t regret it! Check out the recipe card at the bottom of the post for exact measurements.

Crust Ingredients

  • Flour: I used all-purpose flour for this crust.
  • Salt: The salt enhances the ingredients in the crust and gives it some flavor.
  • Butter: I always use unsalted butter in my pie crusts.
  • Egg: I like to use large eggs whenever I make any recipes!
  • Water: Use cold water when you mix this into your crust.

Apple Filling Ingredients

  • Flour: Use unbleached, all-purpose flour.
  • Sugar: This will sweeten up the filling!
  • Nutmeg: I LOVE this fall flavor!!
  • Cinnamon: When you mix cinnamon and nutmeg, you get that delicious, classic flavor.
  • Salt: Enhance the flavor with some salt.
  • Apples: I used Granny Smith apples and dices them up.
  • Vanilla Extract: I love adding a splash of vanilla to the flavor!
  • Heavy Cream: You don’t need much cream to make this extra delightful!

Crumb Topping Ingredients

  • Flour: I used unbleached all-purpose flour for this crumb topping as well as the filling and crust for these dutch caramel apple pie bars.
  • Sugar: Granulated sugar is perfect for sweetening this up.
  • Salt: Just a pinch of salt is all that you need.
  • Cinnamon: This complements the filling flavor so nicely.
  • Butter: The butter is melted and mixed with the other ingredients to make that delicious crumb texture.
  • Vanilla Extract: Add in a little bit of flavor with some flavor!

Caramel Topping

  • Brown Sugar: This sweetener adds the BEST flavor to the topping!
  • Butter: Unsalted butter is what I used in this caramel.
  • Half and Half: You can buy this at the store or easily make some at home using this recipe!
  • Vanilla: You will finish this off by using this in the topping as well!
  • Salt: A pinch of salt is used to add a bit of flavor.
6 pictures showing how to make the crust, filling and crumb and caramel topping.

How to Make Dutch Caramel Apple Pie Bars

These caramel apple pie bars are the best because it’s like an apple pie but less work and… you can eat it on the go with your hands! It doesn’t get much better than that!

Crust

  1. Prep: Preheat the oven to 425 degrees and lightly grease a 13×9 inch pan.
  2. Whisk: In a medium-sized mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter. Drizzle the beaten egg over the mixture and toss lightly to combine.
  3. Roll Dough: Add the cold water 1 tablespoon at a time, stirring gently until the dough starts to clump together. Roll the dough into a generous rectangle to fit your pan. Place the dough in the pan and prick it all over with a fork; bake it for 10-12 minutes until it is set and barely starting to harden.

Filling

  1. Whisk: Whisk the flour, sugar, spices, and salt together. Add in the apples, tossing to coat. Stir in the vanilla, then the cream, and spread the filling over the dutch caramel apple pie bars crust.

Topping

  1. Whisk: In a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
  2. Combine: In another bowl, combine the melted butter and extracts; pour over the flour mixture.
  3. Stir: Stir until the butter is absorbed and the mixture forms fairly even crumbs and sprinkle over the filling.
  4. Bake: Bake for 15 minutes; decrease the temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
  5. Cool: Remove from the oven and cool on a rack; let them cool to lukewarm before cutting.

Caramel

  1. Mix and Drizzle: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off the heat. Serve warm or refrigerate until cold. Drizzle on top of dutch caramel apple pie bars.
The top view of dutch caramel apple bir bars in a baking dish, waiting to be cut.

How to Store Leftover Dutch Caramel Apple Pie Bars

These dutch caramel apple pie bars are so easy to make ahead of time and store for any occasion!

  • In the Fridge: Once your bars have cooled then, you can place them in an airtight container in the fridge for up to 3 days.
  • In the Freezer: You can freeze these bars and save them for later! Just wait to add on the caramel drizzle until just before serving. Store your bars in an airtight container and label them with the date. These will last about 3 months in the freezer. When you are ready to eat them, let them thaw overnight in your fridge. Drizzle on some fresh caramel, and you will be all set!
A caramel apple pie bar being taken out and served from the baking dish.

Dutch Caramel Apple Pie Bars

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These dutch caramel apple pie bars have a flaky pie crust base with spiced apples and a buttery crumb topping. Drizzled with some homemade caramel, these will be one of the best desserts that you make this fall!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Author Alyssa Rivers
Servings: 24 Bars

Ingredients
  

Crust Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 large egg beaten
  • 2 tablespoons cold water

Apple Filling Ingredients:

  • 2 tablespoons unbleached all-purpose flour
  • 1/2-3/4 cup sugar
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 5 -6 cups peeled cored diced apples I used Granny Smith
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy cream

Crumb Topping Ingredients:

  • 1 1/2 cups unbleached all-purpose flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter melted
  • 1 teaspoon vanilla extract

Caramel Topping:

  • 1 cup Brown Sugar
  • 4 Tablespoons butter
  • ½ cup Half-and-half
  • 1 Tablespoon Vanilla
  • Pinch Of Salt

Instructions
 

To Make the Crust

  • Preheat the oven to 425 degrees and lightly grease a 13×9 inch pan.
  • In a medium-sized mixing bowl, whisk together the flour and salt; using a pastry blender, cut in the butter. Drizzle the beaten egg over the mixture and toss lightly to combine.
  • Add the cold water 1 tablespoon at a time, stirring gently until the dough starts to clump together. Roll the dough into a generous rectangle to fit your pan. Place the dough in the pan and prick it all over with a fork; bake it for 10-12 minutes until it is set and barely starting to harden.

To Make the Filling

  • Whisk the flour, sugar, spices, and salt together. Add in the apples, tossing to coat. Stir in the vanilla, then the cream, and spread the filling over the crust.

To Make the Topping

  • In a mixing bowl, whisk together the flour, sugar, salt, and cinnamon.
  • In another bowl, combine the melted butter and extracts; pour over the flour mixture.
  • Stir until the butter is absorbed and the mixture forms fairly even crumbs and sprinkle over the filling.
  • Bake for 15 minutes; decrease temperature to 350°; bake for 30-35 minutes, or until the topping is brown and the filling is bubbly.
  • Remove from oven and cool on a rack; let them cool to lukewarm before cutting.

To Make the Caramel

  • Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off the heat. Serve warm or refrigerate until cold. Drizzle on top of dutch caramel apple pie bars.

Notes

Originally Posted on October 25, 2015
Updated on August 10, 2022

Nutrition

Serves: 24

Serving1BarCalories251kcal (13%)Carbohydrates33g (11%)Protein2g (4%)Fat12g (18%)Saturated Fat8g (40%)Polyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.4gCholesterol40mg (13%)Sodium147mg (6%)Potassium54mg (2%)Fiber1g (4%)Sugar20g (22%)Vitamin A399IU (8%)Vitamin C0.3mgCalcium24mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert, Snack
Cuisine American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Made these today. Prepped the crust and caramel last night. It was hard to tell when the caramel was ready, having never made it before. I hope I did it right. Maybe add some more details or link to a more thorough explanation? I used baking spray to grease the pan, which always seems to bubble up and make things a little messy. Maybe I’m using too much. Used my new fancy apple peeler/corer/slicer, then diced the apples. Followed the baking instructions and it looks and smells amazing! Will be eating it later with coworkers. FYI I plugged the recipe into a calculator and I got 24 servings of 260 calories each. Thanks for the recipe!

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