Description
These Dutch caramel apple pie bars feature a flaky pie crust base topped with spiced apples and a buttery crumb topping, all drizzled with homemade caramel sauce. Perfectly balanced with warm cinnamon and nutmeg spices, these bars make an irresistible fall dessert or snack with their rich flavors and comforting textures.
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 to 3/4 cup sugar
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 5 to 6 cups peeled, cored, diced apples (Granny Smith recommended)
- 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
- 1/2 cup half-and-half
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Prepare the crust: Preheat your oven to 425°F (220°C) and lightly grease a 13×9 inch baking pan. In a medium mixing bowl, whisk together the flour and salt. Using a pastry blender, cut in the unsalted butter until the mixture is crumbly. Drizzle the beaten egg over the flour mixture and toss gently to combine. Add cold water, one tablespoon at a time, stirring gently until the dough begins to clump. Press the dough into a rectangle that fits your pan. Transfer to the pan, prick all over with a fork, and bake for 10-12 minutes until the crust is set and just starting to harden.
- Make the apple filling: In a bowl, whisk together the flour, sugar, nutmeg, cinnamon, and salt. Add the diced apples and toss to evenly coat. Stir in the vanilla extract and heavy cream. Spread the apple filling evenly over the pre-baked crust in the pan.
- Prepare the crumb topping: In a mixing bowl, whisk together the flour, sugar, salt, and cinnamon. In another bowl, combine melted butter and vanilla extract. Pour the wet ingredients over the dry and stir until the mixture forms coarse, even crumbs. Sprinkle this topping evenly over the apple filling.
- Bake the bars: Place the assembled dish in the oven and bake at 425°F for 15 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool the bars: Remove from the oven and cool on a wire rack until lukewarm. Cut into 24 bars once cooled to the touch.
- Make the caramel sauce: In a medium saucepan, combine brown sugar, butter, half-and-half, vanilla extract, and a pinch of salt. Cook over medium-low to medium heat, whisking gently for 5 to 7 minutes until the sauce thickens. Turn off the heat and either drizzle warm over the bars or refrigerate until cold.
Notes
- Use Granny Smith apples for a tart, firm texture that holds well during baking.
- Adjust sugar amount in the filling between 1/2 and 3/4 cup depending on your desired sweetness and tartness of apples.
- For easier cutting, allow bars to cool to lukewarm before slicing to maintain clean edges.
- The caramel sauce can be refrigerated and reheated gently before serving.
- Originally posted on October 25, 2015, updated on August 10, 2022.