My husband’s favorite dessert is a warm apple crisp with a huge scoop of vanilla ice cream. A couple of year ago we crowned this the Perfect Apple Crisp at least according to my husband’s standards. But I think his favorite apple crisp has some competition from this Apple Crisp Pizza. If you throw a flaky pie crust into any equation, it’s gotta be good.
And it was.Thank goodness because this dessert redeemed me from an awful disaster of a dinner. Don’t ask.
Don’t judge me but I totally used a store bought pie crust. I have yet to find a pie crust that I’m in love with. My goal for this pie season is to find the perfect one so I open to any great recipes you have.
Look how gorgeous the pizza is with the caramel drizzled on top. And it’s heaven when eaten warm with some vanilla ice cream.
Start by combing some apples with a little sugar and some cinnamon.
My favorite part about any apple crisp is the crisp part and this has a generous helping of crisp on top. Sprinkle it over your diced apples and you’re ready to bake.
Ingredients
- Pastry for single-crust pie (9 inches)
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground Cinnamon
- 4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
- TOPPING:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/4 cup salted butter, softened (see Note)
- DRIZZLE:
- 1/2 cup caramel topping
Instructions
- Instructions:
- Note: I like to use salted butter because it cuts the sweetness of the pizza. If you don't use salted butter sprinkle some salt on top of the crisp. Trust me. It brings out the flavors.
- Preheat oven to 350 degrees.
- Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. I didn't use all of my apples because I had really big apples.
- For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. I like to use my clean hands to get in there and mush it together until it's the texture of wet sand. Sprinkle topping evenly over the apples.
- Bake at 350 degrees for 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.
Notes
Source: Life as a Lofthouse
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http://www.the-girl-who-ate-everything.com/2012/09/apple-crisp-pizza.html
I love apple desserts, and this looks AMAZING! i absolutely cannot wait to try this recipe!!!!
That looks delicious, and like something that I must try soon! I have a no-roll oil pie crust that I use for my fresh strawberry pie that I love. It’s a little sweet, and I like the texture. I got it out of the Better Homes and Gardens cookbook.
1 1/4 c flour
1 T sugar
1/4 t salt
1/4 c oil
3 T milk
In a medium bowl, stir together flour, sugar, and salt. Add oil and milk all at once; stir lightly with a fork. Form into a ball and press onto bottom and up sides of a pie plate. Fill and bake, or bake before filling.
To bake: Use a fork to prick holes in bottom and sides of pastry. Press a double thickness of foil into crust; if desired, fill with dried beans or pie weights. Bake in a 450° oven for 8 minutes; remove foil and bake an additional 5 or 6 minutes or until golden brown. Cool and fill.
Oh my gosh – I totally love this!!
Totally irresistible!
This looks SO amazing! I love dessert pizzas, and this apple version is perfect for fall!
This is my mom’s (perhaps my grandma’s??) recipe for pie crust. I have yet to master it, but it’s wonderful and easy. And the letovers sprinkled with cinnamon & sugar are a fun treat too!
1 c. flour
1/2 c. butter flavored shortening
1/4 tsp. salt
3 Tbs. ice water
Fill some cup with ice water and let sit while you prep the res of the crust. Measure flour and salt into a mixing bowl and add shortening. Cut together with a pastry blender until the consistency of cornmeal. Add the water. Mix with a fork until the dough just holds together…don’t overmix! (I think this is my problem!)
Roll out on floured surface. Makes 2 crusts (top & bottom or 2 bottoms).
Like sooo much!
I have in mi blog a very similar recipe, but with banana,not apple. I love it!
Kiss from Spain
No problem here using a store bought crust. Maybe they are not quite as good as flaky homemade but they sure save time.
Gorgeous!!!
this looks amazing! love the concept of being able to eat pie and crisp at the same time! haha what kind of apples do you recommend?
Apple crisp is a favorite! Love the idea of having it in pizza form!
Trust me on this one. It’s perfect, and you can make ahead and freeze the dough for future pies. Freezing it only makes it more flakey.
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/
I love dessert pizzas! This one sounds particularly good.
Yuuuuum! I have a pie crust in the fridge that may be turning into this later today! It looks awesome!
I typically buy the refrigerated crusts but I do like Dorie’s crust from Baking: From My Home to Yours. I’m sure you own the book since all food bloggers do but if you don’t and want to try the recipe I’d be happy to email it to you.
This one is from the White House pastry chef. I absolutely love it. This is the only pie crust I make. Can’t wait to try this apple crisp pizza!!!
3 cups (about 13 oz ) all purpose flour
1/2 teaspoon salt
10 oz. (2 and 1/2 sticks) cool room temperature, unsalted butter, cut into ¼-inch pieces
6-7 tablespoons ice water
1 egg and 1 teaspoon salt for egg wash
Place flour and salt in a food processor and pulse five times. Add butter and pulse until mixture forms chickpea-sized pieces, about 20 seconds. Add ice water 1 tablespoon at a time and pulse until mixture just holds together. Divide dough and form into two equal-sized balls, then press each ball down to form a 5-inch disc. Wrap each disc in plastic and refrigerate for at least two hours and up to two days. On a lightly floured surface roll out each disc into a 14-inch circle. Place one circle between sheets of plastic wrap or parchment paper and refrigerate.
Grease a 10-inch deep-dish pie pan and gently place the other circle in the pan, leaving a one-inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight.
Preheat oven to 375ºF. Remove the pie pan with the bottom crust from the refrigerator and let soften for five to ten minutes. Fold the edge of the overhang under itself and pinch the dough to form a fluted edge. Line with foil and fill with pie weights, rice, or navy beans. Bake for 30 minutes. Remove from oven and lift out foil and pie weights; allow pie shell to cool for 10 minutes.
FYI – if you use this recipe, you do NOT want to bake it before assembling it with the apples/crisp topping. Leave the dough raw, and build the dessert as usual and then bake it.
That looks beyond gorgeous! Can’t wait to make it!
This looks absolutely amazing!! I can’t wait to make it.
@Jessica,
I like Gala, Fiji, Braeburn, Empire, or Honeycrisp apples.
Your posts are so informative that I always come back for more.
Yummy! I am so excited for fall baking! And if you find a good pie crust recipe let us know (PLEASE!!). I still haven’t found any that have wowed me enough to be a ‘go to’ recipe.
OMG this looks amazing
It looks so yummy ! I will try it one day.
That looks delicious! I am absolutely going to try this one!
A perfect dessert for fall. I especially love the drizzle on top.
I am going to make this for a tailgate party!! Yummo!
You always post the best recipes – you are my “go to” for good food!
This looks amazing! Will have to try it!
)
Words can’t describe how excited I am to make this!
I’ve been thinking about apple desserts all day and then I saw your post. Now I have to have this! Can’t wait to try it. Thanks for sharing!
This looks amazing! Apple crisp is one of my all-time favourite desserts, and I love this pizza twist!
I was always buying my pie crust, not any more since I’ve tried this great recipe that I found – it’s easy and really good.
http://thepioneerwoman.com/cooking/2007/12/p-p-p-pie_crust_and_its_p-p-p-perfect/
This looks delicious. I love this season with wonderful apple recipes.
YUMMO
Nana
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Ohhh em geeee. You are my new favorite person.
christy! this is BY FAR the most amazing fall dessert I have EVER seen. And I’m usually partial to pumpkin! I am SO making this for my family on thanksgiving
OoooH! I like the low filling-to-crust ratio! I’m trying it. Done.
OH!! I’m SO pinning this right now so I don’t forget about it. This looks amazing!
Looks soooooo good!!!!!
I just had to print out this recipe right away so that I can make this for the grandkids this weekend. Thank U Looks really yummy.
ColleenB.
Thanks for this, i’ve cooked this apple crisp pizza yesterday and we’ve all liked
)
This looks absolutely delicious, a definite must try. I saw you recommended a few different types of apples, I’ve had the Gala and Fiji apples, but I have never heard of the others. Did you use just one apple for the entire pie, or use a variety?
@Hillary Benton,
I just used one type of apple…I think it was Gala or Fiji.
This sounds so amazingly good!
I made cinnamon apple pull apart bread last week, and then cinnamon rolls (your recipe!) this week..I think I need to give the cinnamon a break…but then this looks so good. UGH decisions!1!
This sounds yummy & different. Here is my favorite pie crust – from cooks illustrated – made with vodka. It’s great! For a 9 inch pie
Ingredients
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Procedures
1 Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2 Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
OMG, this looks sooooo tasty!!
Lior
This is the BEST pie crust out there. You can also very Easily modify this to be Gluten Free by using BRM GF Flour
Which it comes out perfect!!
Pastry for a 9″ pie shell or a 9 1/2″ or 10X1″ tart shell
6 tablespoons unsalted butter, cold
1 C + 1 Tbls pastry flour or 1 C all-purpose flour OR BRM GF Flour
1/8 tsp salt (for savory recipes, use 1 1/2 times the salt)
1/8 tsp baking powder
1/4 C + 3 Tbls cream cheese, cold
1 Tbls ice water
1 1/2 tsp cider vinegar
Haven’t made it in a while but old school betty crocker cook book pie crust was easy to make, flakey and delicious
This looks amazing. I chose it as the dessert for my weekly wrap-up on http://www.straightfromthepages.com. Thanks!
~R.
Check out Mrs. Field’s Pie crust recipe. I get lots of compliments on it and people wanting the recipe it is a nice flaky and easy pie crust.
3 cups all-purpose flour
1 cup salted butter, chilled
6-8 Tbs ice water
With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal.
Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.
I do not even refrigerate this and it is still great.
This looks yummy! Can\\\’t wait to try it. This is a link to the BEST pie crust ever. http://www.mennonitegirlscancook.ca/2008/06/pie-crust.html
I have been trying for years to make a good pie crust and this recipe was my answer. And if you\\\’ve never checked out the site definitely worth a read so many great recipes!
I made this today but used a frozen crust that I left in the pan instead of rolling it out. It was DELICIOUS,
I’ve made this twice now and it is FABULOUS! The caramel sauce adds a lot to flavor and presentation. With a little ice cream on top—oh so good!
I kept this tab on my IPad (about 2 wks.) as a reminder to try this recipe first chance I got. Tried it tonight….OMG, as a fruit pie lover, this is definitely a score! I did make a couple of alterations; cut back on the sugar in the apple mixture by 1/3 (I don’t care for anything too sweet) and reduced the butter to 6 tablespoons (save little fat) topping still came out great. I opted not to use the caramel topping, but I did eat with a small scoop of vanilla ice cream….yum
Can you make this ahead of time and reheat it?
I prefer everything fresh but I reheated it and it tasted great!
Holy cow. HOLY COW! We only eat dessert once a week, so I’ve been saving this recipe for just such an occasion. It was utterly delicious. I used white wheat flour. YUM!! Thanks!
I am totally going to try this. It looks fabulous. What kind of caramel topping do you use?
I used to make my pie crust with the recipe from the Pioneer Woman that some others listed above. But then she posted this tutorial from a friend of hers: http://thepioneerwoman.com/cooking/2011/09/pams-pie-tutorial/. I haven’t found leaf lard yet, but I just substitute shortening. So:
2 ½ cups all purpose or pastry flour
1 teaspoon salt
1 teaspoon to 1 tablespoon sugar (for a fruit pie. Omit sugar for a savory pie.)
¾ cup cold butter, cut into chunks
¼ cup cold shortening, cut into chunks
¼ cup cold water
Seriously, best crust ever. I use it for everything. And the tips from the tutorial are awesome. I love making pies now.
I just used store bought Smucker’s caramel topping.
yall this is the beset recipe tht you can eva put on the face of the earthhj
Perfect Pie Crust
Betty Choate
2 Cups plain flour
1 cup soft butter
1/2 cup milk
dash of salt.
Roll out and shape in pie pan. Bake at 400 degrees. Makes a perfect crust every time.