This Mini Dutch Apple Pie recipe one of my all time favorites. Something about warm apples, brown sugar, and ice cream that make the perfect combination!
It’s that time of the year y’all! Who else is pretty much over summer and ready for fall because I know I am! I absolutely love the fall weather, the cozy sweaters, pumpkin and spice scented everything and apple desserts…lots and lots of desserts! I have been waiting to make this Mini Dutch apple pie recipe, it’s so dang on good with a scoop of ice cream on top you will literally be going back for more. Typically, I’d add a drizzle of homemade caramel on top, but they were the bomb without it, so I decided to leave it off. Stay tuned for more fall inspired apple recipes this season!
WHATS THE DIFFERENCE BETWEEN DUTCH APPLE PIE AND REGULAR APPLE PIE?
- The difference betweena Dutch apple pie and a regular apple pieis the streusel on top which is typically made with cold butter, flour, brown sugar and cinnamon baked. It’s easier to make and tends to taste much sweeter, than the regular pastry crust on top.
- When adding sugar to your apples it will release the water that is in the fruit. You don’t want this water sitting in the bottom of your mini pies so allow your apples to sit for about 2-3 minutes which will give your apples time to release some of the water into the mixing bowl.
Questions about these Mini Dutch Apple Pies? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Mini Dutch Apple Pie
For the Pie filling
- 5-6 Granny smith apples, peeled, cored and diced
- 1 Teaspoon Lemon juice
- 3/4 Cup Brown sugar
- ⅓ Cup Sugar in the raw, natural can sugar (can use white sugar in place)
- ¼ Cup All Purpose Flour
- ½ Tablespoon Ground cinnamon (Start with ½ Tablespoon then gradually add more only if needed)
- 1 Tablespoon Vanilla extract
- ¼ Teaspoon Salt
For the Topping
- ½ Cup Flour
- ⅓ Cup Brown sugar
- ½ Teaspoon Ground Cinnamon
- ½ Stick Cold butter
- ½ Tablespoon Vanilla extract
- ½ Cup Crumbled biscoff cookies
- Preheat oven to 365° F.
- In a mixing bowl put all filling ingredients and mix until apples are coated. Allow your apple filling to sit for at least 2-3 minutes before adding them to the crust.
- Meanwhile, in a separate mixing bowl use a fork or your hands to combine all topping ingredients until the mixture is well combined and crumbly.
- Spoon apple pie filling into small ramekins. Bake for about 30-35 minutes until the apples are nice and tender.
- Remove from the oven and add the crumble topping and bake for an additional 15-20 minutes (Be sure to check often so the crust doesn’t burn). Serve warm with ice cream or whipped cream on top. Enjoy!