9 Easy Dutch Apple Pie Recipes for Busy Weeknights

Written by Clara Bennett in Dessert

You want warm apples perfuming the kitchen and a crunchy streusel that shatters with each forkful, but you don’t have hours to spare. These nine Dutch apple pie ideas give you quick, reliable ways to get that cozy, caramelized filling and buttery topping on the table — from single-serving skillet pies to sheet-pan bars — with simple pantry ingredients and minimal fuss. Keep going to find the one that fits tonight’s schedule.

Classic Dutch Apple Pie With Crisp Streusel Topping

Warm, cinnamon-scented Dutch apple pie with a golden, crunchy streusel topping — pure comfort in every bite.

Ingredients:

  • 1 1/4 cups (160 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar (for crust)
  • 1/2 tsp salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 2–3 tbsp ice water
  • 5–6 medium apples (Granny Smith, Honeycrisp or a mix), peeled, cored and sliced about 1/4-inch thick
  • 1/3 cup (65 g) granulated sugar (for filling)
  • 2 tbsp light brown sugar
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp all-purpose flour (to thicken filling)
  • 1 tsp vanilla extract
  • pinch of salt
  • Streusel topping:
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 cup (100 g) light brown sugar, packed
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • Optional: 1/2 cup (50 g) chopped walnuts or pecans
  • 1 egg beaten with 1 tbsp water (egg wash, optional)
  • Optional: vanilla ice cream or whipped cream for serving

How to Make:

  1. Preheat oven to 375°F (190°C).
  2. Make the crust: in a bowl, mix 1 1/4 cups flour, 1/4 cup sugar, and 1/2 tsp salt.
  3. Cut cold butter into the flour with a pastry cutter or fingers until mixture resembles coarse crumbs.
  4. Sprinkle ice water, 1 tbsp at a time, and press until dough comes together; form into a disk and chill 30 minutes.
  5. Meanwhile, prepare the filling: toss sliced apples with 1/3 cup sugar, 2 tbsp brown sugar, lemon juice, 1 tsp cinnamon, nutmeg, 2 tbsp flour, vanilla, and a pinch of salt; set aside.
  6. Make streusel: combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and salt; cut in cold butter until crumbly; stir in nuts if using.
  7. Roll chilled crust on a floured surface to fit a 9-inch pie dish; transfer and press into the dish, trimming excess and crimping edges.
  8. Fill crust with the apple mixture, spreading evenly.
  9. Sprinkle streusel evenly over the top of the apples, covering the filling.
  10. Brush exposed crust edge with egg wash if desired for a golden finish.
  11. Place pie on a baking sheet (to catch drips) and bake 45–55 minutes until apples are tender and streusel is golden brown; if topping browns too fast, tent with foil.
  12. Let pie cool at least 1 hour for the filling to set before slicing.

Serve slices warm with vanilla ice cream or a dollop of whipped cream — enjoy that perfect sweet-crisp bite!

Quick Skillet Dutch Apple Pie for One

A warm, caramelized skillet Dutch apple pie made in minutes — perfect for one cozy dessert.

Ingredients:

  • 1 small apple (Granny Smith, Honeycrisp, or your favorite), peeled, cored, and thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • Pinch of salt
  • 1 ready-to-bake small pie crust round or a 6–7-inch disc of refrigerated dough (or a store-bought biscuit/puff pastry round)
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped pecans or walnuts (optional)
  • Vanilla ice cream or whipped cream for serving (optional)

How to Make:

  1. Heat a small (8-inch) oven-safe skillet over medium heat and add the butter—let it melt and foam.
  2. Add the sliced apple, lemon juice, brown sugar, granulated sugar, cinnamon, nutmeg (if using), and a pinch of salt. Toss to coat.
  3. Cook the apples, stirring occasionally, until they begin to soften and caramelize, about 4–6 minutes.
  4. If using nuts, stir them in now for a minute to toast slightly.
  5. Preheat the broiler (or oven to 400°F / 200°C if you prefer baking) so the crust can brown quickly.
  6. Drape the pie crust or pastry round over the apples, tucking the edges slightly into the skillet around the fruit.
  7. Brush the crust lightly with a little water or melted butter and sprinkle a touch of sugar on top for sparkle.
  8. Broil (or bake) until the crust is golden and puffed, about 2–4 minutes under the broiler or 8–10 minutes at 400°F—watch closely so it doesn’t burn.
  9. Remove from heat and let rest 1–2 minutes, then run a spatula around the edge to loosen and transfer to a plate if desired.
  10. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Enjoy your single-serving skillet Dutch apple pie—sweet, crisp, and perfect for one cozy night in!

Sheet Pan Dutch Apple Pie Bars

A buttery, caramel-kissed sheet pan take on Dutch apple pie — all the flavor, way easier to share.

Ingredients:

  • 2 1/2 cups (310 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (225 g) unsalted butter, cold and cubed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 cup (60 ml) cold water (more if needed)
  • 6 cups (about 6–7 medium) tart apples, peeled, cored, and thinly sliced
  • 2 tbsp lemon juice
  • 1/2 cup (100 g) granulated sugar (for filling)
  • 1/4 cup (50 g) packed light brown sugar (for filling)
  • 1 1/2 tsp ground cinnamon (for filling)
  • 1/4 tsp ground nutmeg (optional)
  • 2 tbsp all-purpose flour (for filling, to thicken)
  • 2 tbsp unsalted butter, cut into small pieces (for dotting on top)
  • Coarse sugar for sprinkling (optional)

How to Make:

  1. Preheat the oven to 350°F (175°C). Line a 13×18-inch (sheet pan) with parchment, leaving an overhang for easy lifting.
  2. In a large bowl, whisk 2 1/2 cups flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tsp salt, and 1 tsp cinnamon.
  3. Add cold cubed butter and cut it into the dry ingredients with a pastry cutter or your fingers until the mixture looks like coarse crumbs with some pea-sized pieces.
  4. Whisk the egg, vanilla, and cold water together; add to the crumb mixture and gently mix until it just comes together — you want a slightly crumbly dough.
  5. Press about two-thirds of the dough evenly into the prepared sheet pan to form the crust; set the remaining dough aside for the topping.
  6. In a bowl, toss sliced apples with 2 tbsp lemon juice, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg (if using), and 2 tbsp flour until well coated.
  7. Spread the apple mixture evenly over the crust in the pan.
  8. Sprinkle the reserved crumb dough evenly over the apples; dot the top with the 2 tbsp small pieces of butter and sprinkle coarse sugar if desired.
  9. Bake for 40–50 minutes, until the topping is golden and the apple filling is bubbling at the edges.
  10. Let the bars cool in the pan on a rack for at least 30 minutes to set, then lift out using the parchment overhang and cut into squares.

Serve warm or at room temperature — a perfect, crowd-pleasing apple treat with minimal fuss.

No-Fuss Puff Pastry Dutch Apple Tarts

Quick, flaky mini tarts that taste just like Dutch apple pie—without the fuss.

Ingredients:

  • 1 sheet store-bought puff pastry, thawed
  • 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon lemon juice
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon coarse or turbinado sugar (optional, for sprinkling)
  • Powdered sugar or vanilla ice cream, for serving (optional)

How to Make:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll the thawed puff pastry sheet lightly on a floured surface to smooth seams and cut into 6 equal squares.
  3. Place pastry squares on the prepared baking sheet and lightly score a 1/2-inch border around each square without cutting through.
  4. Toss the apple slices with lemon juice, granulated sugar, cinnamon, and flour (if using) until evenly coated.
  5. Arrange apple slices in overlapping rows inside the scored border on each pastry square.
  6. Brush the exposed pastry border with beaten egg to help it brown.
  7. Drizzle melted butter over the apples and sprinkle coarse sugar on the pastry edges if you like extra crunch.
  8. Bake for 18–22 minutes, until the pastry is puffed and golden and the apples are tender.
  9. Let tarts cool for a few minutes on the pan, then dust with powdered sugar or serve with vanilla ice cream if desired.

Enjoy warm—these mini tarts are proof that easy can be delicious!

Slow-Cooker Dutch Apple Pie Filling

A warm, hands-off slow-cooker Dutch apple pie filling that fills your kitchen with cozy spice and bubbling apple goodness.

Ingredients:

  • 6 large apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced about 1/4-inch thick
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice (optional)
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/4 cup water or apple cider
  • 1 teaspoon vanilla extract

How to Make:

  1. Toss the sliced apples with lemon juice in a large bowl to prevent browning.
  2. In a small bowl, whisk together brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
  3. Sprinkle the dry mixture over the apples and toss until the slices are evenly coated.
  4. Place the apple mixture into the slow cooker and pour the water or apple cider around the edges.
  5. Dot the top with the small pieces of butter.
  6. Cover and cook on LOW for 3–4 hours (or HIGH for 1.5–2 hours) until apples are tender but still hold shape.
  7. Stir in the vanilla extract, taste, and adjust sweetness or spice if needed.
  8. If you want a thicker glaze, stir and cook uncovered for an additional 15–20 minutes on HIGH, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the filling, cooking 5–10 more minutes.
  9. Let the filling cool slightly before serving or storing.

Serve warm over ice cream, spoon into a pre-baked pie crust for an easy Dutch-style pie, or jar for later — enjoy that sweet, spiced apple comfort!

Gluten-Free Dutch Apple Pie With Oat Streusel

A warm, cozy Gluten-Free Dutch Apple Pie with a crunchy oat streusel that tastes like fall in every bite.

Ingredients:

  • 6 cups tart apples (about 6 medium), peeled, cored, and thinly sliced (Granny Smith, Honeycrisp, or a mix)
  • 2 tbsp lemon juice
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 tbsp cornstarch (or arrowroot)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 tbsp butter, cut into small pieces (for filling)

Gluten-free crust:

  • 1 1/4 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 1/4 tsp salt
  • 1 tbsp granulated sugar
  • 8 tbsp (1 stick) cold unsalted butter, cubed (or chilled dairy-free shortening for dairy-free)
  • 3–4 tbsp ice water

Oat streusel:

  • 3/4 cup gluten-free rolled oats
  • 1/2 cup gluten-free all-purpose flour
  • 1/3 cup brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/8 tsp salt
  • 6 tbsp cold unsalted butter, cubed (or coconut oil for dairy-free)

How to Make:

  1. Preheat oven to 400°F (200°C).
  2. Toss sliced apples with lemon juice, both sugars, cornstarch, cinnamon, nutmeg, salt, and vanilla in a large bowl; set aside to macerate.
  3. Make the crust: combine gluten-free flour, salt, and sugar in a bowl.
  4. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
  5. Add ice water 1 tbsp at a time until dough holds when pressed; don’t overwork.
  6. Shape dough into a disk, wrap in plastic, and chill 15–20 minutes.
  7. Roll chilled dough between parchment paper into a 10–11 inch circle; transfer to a 9-inch pie dish and trim/flare edges; crimp as desired.
  8. Spoon the apple filling into the prepared crust and dot with the 1 tbsp butter.
  9. Make streusel: mix oats, gluten-free flour, brown sugar, cinnamon, and salt in a bowl.
  10. Cut cold butter into the oat mixture until clumps form and mixture is crumbly and pebbly.
  11. Sprinkle streusel evenly over the apples.
  12. Place pie on a baking sheet to catch drips and bake at 400°F for 20 minutes, then lower oven to 350°F (175°C) and bake 30–35 more minutes until filling bubbles and streusel is golden.
  13. If streusel browns too quickly, tent loosely with foil for the remaining bake time.
  14. Let pie cool at least 2 hours (or longer) so filling sets before slicing.

Serve warm with vanilla ice cream or whipped cream and enjoy that irresistible oat-crunch on every slice!

Mini Dutch Apple Pies in Ramekins

Mini Dutch Apple Pies in Ramekins — warm, cinnamon-spiced apple goodness in perfectly portable little crusts.

Ingredients:

  • 2 large tart apples (such as Granny Smith or Braeburn), peeled, cored, and diced (about 2 cups)
  • 2 tablespoons granulated sugar
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • 1 tablespoon all-purpose flour (for filling)
  • 1 tablespoon butter, cut into small bits
  • 1 ready-made pie crust (or homemade equivalent), enough for 4 small ramekins
  • 1 egg, lightly beaten (for egg wash)
  • 1 teaspoon coarse sugar (optional, for sprinkling)

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. Toss the diced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and 1 tablespoon flour until evenly coated.
  3. Roll out the pie crust and cut four rounds slightly larger than your ramekin openings.
  4. Press a crust round into the bottom and up the sides of each ramekin.
  5. Spoon the apple filling into each lined ramekin, dividing evenly.
  6. Dot the top of each filling with small bits of butter.
  7. Cut remaining crust into strips or shapes to lattice or cover each ramekin, or simply place a top round and crimp edges.
  8. Brush the crusts with beaten egg and sprinkle with coarse sugar if using.
  9. Place ramekins on a baking sheet and bake for 25–30 minutes, until filling bubbles and crust is golden.
  10. Let cool 10–15 minutes before serving so the filling sets.

Enjoy these cozy mini Dutch apple pies warm with a scoop of vanilla ice cream or a cup of coffee — pure comfort in every spoonful!

Caramel Apple Dutch Pie With Brown Butter Streusel

Caramel Apple Dutch Pie with Brown Butter Streusel — a cozy, gooey, crisp-topped pie that sings fall in every bite.

Ingredients:

  • 1 double pie crust (store-bought or homemade), chilled
  • 6 cups tart apples (Granny Smith or a mix), peeled, cored, and thinly sliced
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 3/4 cup caramel sauce (store-bought or homemade), plus extra for drizzling
  • 1 tbsp unsalted butter (for filling)

Brown Butter Streusel:

  • 6 tbsp unsalted butter
  • 3/4 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp ground cinnamon
  • 1/2 cup chopped pecans or walnuts (optional)

Egg wash:

– 1 egg, beaten with 1 tbsp water

How to Make:

  1. Preheat the oven to 400°F (200°C). Place a baking sheet under the rack you’ll use to catch any drips.
  2. Prepare the crust: Roll out one pie crust and fit it into a 9-inch pie dish; trim and chill while you prepare the filling.
  3. Toss the sliced apples with sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and salt in a large bowl until evenly coated.
  4. Heat 1 tablespoon butter in a skillet over medium heat, add the apple mix, and cook 3–4 minutes just until juices start to release; remove from heat and let cool slightly.
  5. Stir 3/4 cup caramel sauce into the warm apples until well combined.
  6. Spoon the apple mixture into the chilled pie crust and dot any remaining butter over the top.
  7. Prepare the brown butter streusel: In a small saucepan, melt the butter over medium heat and cook, swirling, until it turns amber and smells nutty (about 3–5 minutes). Remove from heat and let cool slightly.
  8. In a bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon; pour brown butter over and mix until coarse crumbs form. Stir in nuts if using.
  9. Sprinkle the streusel evenly over the apple filling.
  10. Roll out the second crust if you prefer a lattice or cut into strips for decoration; otherwise, you can cover loosely with the second crust and cut vents. Brush any exposed crust with egg wash.
  11. Bake at 400°F (200°C) for 20 minutes, then reduce oven to 375°F (190°C) and bake an additional 30–35 minutes until the streusel is golden and filling is bubbling.
  12. If the crust or streusel browns too quickly, tent the pie with foil for the remaining bake time.
  13. Remove pie and let cool at least 2 hours so the filling sets. Drizzle extra caramel over the top before serving.

Serve warm with vanilla ice cream or whipped cream and enjoy that perfect caramel-y, browned-butter crunch!

Vegan Dutch Apple Pie With Maple Glaze

A cozy, plant-based take on classic Dutch apple pie topped with a buttery crumble and sweet maple glaze.

Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 tsp salt
  • 3/4 cup coconut oil, solid (or vegan butter), chilled and cubed
  • 3–4 tbsp ice water
  • 5 large apples (Granny Smith or a mix), peeled, cored, and thinly sliced
  • 1/4 cup brown sugar
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 tbsp cornstarch
  • 1/4 tsp salt (for filling)
  • 3/4 cup rolled oats
  • 3/4 cup all-purpose flour (for crumble)
  • 1/3 cup brown sugar (for crumble)
  • 1/2 tsp cinnamon (for crumble)
  • 1/4 cup coconut oil, melted (for crumble)
  • 2 tbsp maple syrup (for glaze)
  • 1 tbsp plant-based milk (for glaze)
  • 1/2 tsp vanilla extract (for glaze)

How to Make:

  1. Preheat the oven to 375°F (190°C).
  2. Make the crust: whisk 2 cups flour, 1/4 cup sugar, and 1/2 tsp salt in a bowl.
  3. Cut the chilled coconut oil or vegan butter into the flour until mixture resembles coarse crumbs.
  4. Add ice water, 1 tbsp at a time, and mix until dough holds together. Don’t overwork it.
  5. Shape dough into a disk, wrap, and chill in the fridge for 15 minutes.
  6. Meanwhile, toss the sliced apples with 1/4 cup brown sugar, 2 tbsp maple syrup, lemon juice, 2 tsp cinnamon, nutmeg, cornstarch, and 1/4 tsp salt in a large bowl.
  7. Roll out the chilled crust on a lightly floured surface to fit a 9-inch pie pan and transfer to the pan, trimming excess.
  8. Pour the apple filling into the crust and spread evenly.
  9. Make the crumble: stir together 3/4 cup oats, 3/4 cup flour, 1/3 cup brown sugar, 1/2 tsp cinnamon, melted 1/4 cup coconut oil, and 2 tbsp maple syrup until clumpy.
  10. Sprinkle the crumble evenly over the apples.
  11. Bake for 45–55 minutes, until the topping is golden and apples are bubbling. If the crust browns too fast, tent with foil.
  12. While pie cools slightly, whisk together 2 tbsp maple syrup, 1 tbsp plant milk, and 1/2 tsp vanilla to make the glaze.
  13. Drizzle the maple glaze over the warm crumble.
  14. Let the pie rest 30–45 minutes so the filling sets before slicing.

Slice, serve with vegan ice cream or a dollop of coconut whipped cream, and enjoy a warm, comforting slice!

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