MINI DUTCH APPLE PIES

By Director – Josh Ball · Last updated Friday, 16th Aug 2024 · 3 min read

Mini Dutch Apple Pies

We can’t keep this mini Dutch apple pie recipe from @cookedbyclauds a secret any longer! This quick and easy recipe takes a classic apple pie and turns it into crunchy, crumbly, buttery bite-sized snacks that are just perfect for a party…if you’re willing to share, that is!

The combination of warm, spiced apples with a sweet, crunchy crust makes each bite a perfect balance of flavours and textures. Don’t forget to top it off with a generous dollop of ice cream or custard for the ultimate sweet treat! Try it out for yourself and let us know what you think!

If you’re ready to give it a try, find fresh, perfectly imperfect apples and all the other ingredients you need in our Farmers Pick Box. While you’re at it, don’t forget to stock up on pantry staples from our Farmers Pick Pantry, now with over 60 popular items!

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Prep Time 15

Cook Time 23 25

Course Dessert

Cuisine Dutch

Servings 9

Ingredients

1 sheet shortcrust pastry, defrosted
apple Filling
knob of butter
3 large apples, finely diced
⅓ cup brown sugar
½ lemon Juice
3 tsp cinnamon
dutch crumble
¼ cup plain flour
¼ cup brown sugar
¼ cup rolled oats
50g softened butter, cut into small cubes
1 tsp cinnamon

Instructions

Preheat the oven to 180°C and grease a muffin tray with some butter/oil.
To make the apple filling, melt a knob of butter in a large pan over medium heat. Add the apples, brown sugar, lemon juice and cinnamon, and stir well to combine. Lower the heat and cook for ~8-10 minutes until the apples soften and the sauce thickens.
Remove from heat and allow to cool whilst preparing the Dutch crumble
To make the Dutch crumble, in a bowl mix together the flour, brown sugar, oats and cinnamon. Using your hands, work through the butter until it forms into crumbles. Place in the fridge until ready to use.
Cut the pastry into 9 squares and gently press into each muffin tin. Spoon the apple mixture into each pastry square and sprinkle the Dutch crumble over the top.
Bake for ~20 mins until the pastry is golden. Carefully remove from muffin tray and place on a lined baking tray. Cook for a further 5-8 mins to cook the sides of the pies.
Remove from the oven and let cool slightly before serving. Serve with custard and/or ice cream.