Apple Crisp Pizza

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 combining 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.

Apple Crisp Pizza

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

  1. 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.
  2. Preheat oven to 350 degrees.
  3. 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.
  4. 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.
  5. 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

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http://www.the-girl-who-ate-everything.com/2012/09/apple-crisp-pizza.html

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Comments

  1. I love apple desserts, and this looks AMAZING! i absolutely cannot wait to try this recipe!!!!

  2. 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.

    • Melinda, I used your crust recipe today for the Apple Crisp Pizza and it turned out perfect! I am one of those cooks who has a fear of pie crusts. I probably stems from the fact that my mom always made excellent flaky pie crusts and I’m afraid I could never hold up to her standards. Your recipe gave me a successful experience! Thank you!

  3. Oh my gosh – I totally love this!!

  4. Totally irresistible!

  5. This looks SO amazing! I love dessert pizzas, and this apple version is perfect for fall!

  6. 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).

  7. Like sooo much!
    I have in mi blog a very similar recipe, but with banana,not apple. I love it!

    Kiss from Spain

  8. No problem here using a store bought crust. Maybe they are not quite as good as flaky homemade but they sure save time.

  9. Gorgeous!!!

  10. 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?

  11. Apple crisp is a favorite! Love the idea of having it in pizza form!

  12. 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/

  13. I love dessert pizzas! This one sounds particularly good.

  14. 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. :)

  15. 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. :)

  16. That looks beyond gorgeous! Can’t wait to make it!

  17. This looks absolutely amazing!! I can’t wait to make it.

  18. @Jessica,
    I like Gala, Fiji, Braeburn, Empire, or Honeycrisp apples.

  19. Your posts are so informative that I always come back for more.

  20. 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.

  21. OMG this looks amazing

  22. It looks so yummy ! I will try it one day.

  23. That looks delicious! I am absolutely going to try this one!

  24. A perfect dessert for fall. I especially love the drizzle on top.

  25. 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!

  26. This looks amazing! Will have to try it! :o)

  27. Words can’t describe how excited I am to make this!

  28. 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!

  29. This looks amazing! Apple crisp is one of my all-time favourite desserts, and I love this pizza twist!

  30. 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/

  31. This looks delicious. I love this season with wonderful apple recipes.

  32. Ohhh em geeee. You are my new favorite person.

  33. 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 :)

  34. OoooH! I like the low filling-to-crust ratio! I’m trying it. Done.

  35. OH!! I’m SO pinning this right now so I don’t forget about it. This looks amazing!

  36. Looks soooooo good!!!!!

  37. 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.

  38. Thanks for this, i’ve cooked this apple crisp pizza yesterday and we’ve all liked ;))

  39. 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?

  40. @Hillary Benton,
    I just used one type of apple…I think it was Gala or Fiji.

  41. This sounds so amazingly good!

  42. 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!

  43. 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.

  44. OMG, this looks sooooo tasty!!
    Lior :)

  45. 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

  46. Haven’t made it in a while but old school betty crocker cook book pie crust was easy to make, flakey and delicious

  47. This looks amazing. I chose it as the dessert for my weekly wrap-up on http://www.straightfromthepages.com. Thanks!
    ~R.

  48. 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.

  49. 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!

  50. I made this today but used a frozen crust that I left in the pan instead of rolling it out. It was DELICIOUS,

  51. 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!

  52. Stephanie Carodine says:

    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

  53. Can you make this ahead of time and reheat it?

  54. 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! :-)

  55. 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.

  56. yall this is the beset recipe tht you can eva put on the face of the earthhj

  57. 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.

  58. …” Start by COMBING some apples with sugar…” How does one comb apples? I know it’s a typo, but HAD to ask.. ;)

  59. Sounds yummy and can’t wait to try it. Have to find my pizza pan first though, lol.

  60. Made this tonight. Very easy and delicious. Just a bit too sweet for me but I can fix that! Thanks.

  61. Oh yum! I found this recipe on Pinterest and made it tonight for company. It was so impressive and delicious! Served with a scoop of vanilla ice cream, we were all very pleased. Thank you!

  62. Mary Bertuzzi says:

    I made this last Sunday. It was a big hit. It was absolutely delicious. I’m making 2 tomorrow for friends at our game night. You can’t go wrong with this dessert and it is so easy to make. I used a Pillsbury Pie Crust and it worked great.

  63. Super easy and fun in this “pizza” form!

  64. My favorite pie crust of all time (and I’ve tried many recipes) is Ina Garten’s “Perfect Pie Crust”. It’s light and flakey and amazingly delicious! I have gotten so many compliments each time I’ve used it. Give it a try and you’ll never use another one :)

  65. This looks delicious! Do you think it would freeze well, so I could make a whole bunch and thaw and bake them later? Our apple trees are ready and I have a massive amount of apples to use!

  66. What a bust! Even though i raised the edges by turning under, they flattened out in the oven and all the juice from the apples ran all over the pizza pan! Will probably never get the crust unstuck!

  67. Oh my GOODNESS, you just made my day with this recipe! I’m drooling over my keyboard right now. Since this has fruit and a pastry-ish crust and oats, that totally makes it count as *breakfast food*, right?! That’s what I’m going with anyways. I’ll have to save room for your pumpkin cinnamon rolls with caramel glaze, though!

    I wanted to let you know that I featured your recipe photo for caramel apple cupcakes on a stick on my blog post today (6 Menus for Autumn Events) and made sure to give you credit for the photo and recipe link on both my blog and my pins. I love your recipes and those cupcakes were a perfect match for my apple picking party menu.

    Thanks!
    Lisa :)
    pinterest.com/ljfrank

  68. I just saw this on Pinterest, and it looks amazing! I cannot wait to try it after Apple picking this weekend. I am going to make one just as your recipe indicates and I was thinking of trying a second one with rolled out sugar cookie dough, instead of pie crust. Has anyone tried that yet?

  69. Cyndee Baldwin says:

    do you chop up your apples pretty small?

  70. Thanks for posting this! :) I had a question:

    I wanted to make this for a football tailgate this weekend. Is this more of a fork eating thing or is it handheld if i cut the pizza into squares? Does the crust stay crispy? An earlier post said not to pre-bake the crust so I’m not sure what to do. thanks!

    • Christy {The Girl Who Ate Everything} says:

      I feel like the apples make the pizza too heavy to be handheld and it’s more of a fork dish. I don’t think that prebaking the crust is necessarily something you have to do.

  71. I use Ina’s crust recipe and it can’t be any easier, and so delicious! The key is COLD ingredients..

    12 tablespoons (1 1/2 sticks) very cold unsalted butter
    3 cups all-purpose flour
    1 teaspoon kosher salt
    1 tablespoon sugar
    1/3 cup very cold vegetable shortening
    6 to 8 tablespoons (about 1/2 cup) ice water
    Directions
    Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

    Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

    Good luck! I can’t wait to try your Apple Crisp Pizza!!

  72. Made this today and hubby said it was “phenomenal”! Thanks for the great recipe!

  73. I made this last night using the Immaculate Baking crescent dough for the crust and it was FABULOUS. The only thing i would do different is cut way back on the sugar for the apples.

  74. I bake MANY pies every week & everyone loves my crust. It’s simple. I think there are 3 key “tricks”.

    Pie Crust: 1 C Shortening 1 tsp Salt 3 C AP Flour 1/2 C ICE water

    In a FOOD Processor, pulse together the shortening, salt, & flour until crumbly. Now while running, pour the water in & process until it all holds together. CHILL at least 1/2 hr before rolling out.

  75. Made this to bring to my husbands fam for thanksgiving yesterday.
    BIG hit! Thank you!!!

  76. Just wanted to let you know my mom and I made this pie style and it is delicious. Perfect apple pie for Thanksgiving. Not too sweet. It does need an extra 10 to 20 minutes baking time unless you blind bake your crust first.

  77. 2nd time in two weeks making this. OH SO GOOD!