Apple Crisp Pizza
This Apple Crisp Pizza dessert recipe is a little slice of heaven. Cinnamon sugared apples piled on top of a flaky pie crust and drizzled with caramel sauce, this Apple Crisp Pizza is so good!
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 recipe 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.
OTHER APPLE RECIPES:
- Apple Crisp Cheese Danish
- Apple Muffins
- Salted Caramel Apple Cups
- The Perfect Apple Crisp
- Apple Cobbler
- Apple Pie Caramel Apple
- Mini Caramel Apple Cheesecakes
Apple Crisp Pizza
This Apple Crisp Pizza recipe is a little slice of heaven. Cinnamon sugared apples piled on top of a flaky pie crust and drizzled with caramel sauce, this Apple Crisp Pizza is so good!
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
- 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
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.
Source: Taste of Home
Nutrition Information:
Yield: 12 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
the only recipe i use for pie crust is: in a pie pan 1 c flour, sprinkle a little salt, 1/3 cup of oil and add milk to 1/2 cup. mix in pie pan with fork and pat out into the shape of pie pan. bake as usual. wonderful. a recipe i shared at tupperware parties for many years. we even made it at parties. always works.
I wonder how this would be with phyllo dough? Can’t wait to try!
I have a pie crust recipe, that my whole family uses.
Its called “never fail pie crust”. It works, I can even do it!
E-mail me for it if your interested.
This reminds me of a dessert pizza I used to eat when I was a kid. It looks absolutely delicious, and I am going to have to make this ASAP!
P. S. I’m not going to judge you for using store-bought pie crust. It saves so much time!
So, I was thinking of making this with a sugar cookie dough (cooked, of course) rather than a pie crust…
I think that sounds fabulous.
I have your perfect flaky honest to goodness no fail pie crust:
It sounds totally ridiculous but it totally WORKS! You can’t over work it. It stays flaky no matter what. To top that it makes enough for three 9 or 10 inch pies and you can freeze it for up to a year. easy-peasy……….
4 C all purpose flour
1 tsp salt
2 Cups butter flavor shortening. DON’T USE BUTTER
1 C lemon lime soda or ginger ale. Use beer if you are making a quiche or meat pie.
mix salt with flour.
cut in the shortening until large pea or marble size clumps for.
Add liquid and stir in quickly, them let rest for about 20 minutes in the refrigerator. The dough will firm up and be workable. divide int three equal sized disks. Store the ones you are not immediately using in the refrigerator or freezer.
Generously flour the work surface and top side of dough when rolling.
I got this recipe from an old friend about fifteen years ago and it’s my favorite. I’ve tried many others and I always go back to it. Every time I give the recipe and directions to someone who says they can’t make pie crust they come up with a winner. I hope you try it and enjoy it as much as I have.
Do you use any butter or lard for you crust. If so how much? Thanks
Gladys,
I used a store bought crust. I know. That’s awful! I stink at pie crusts.
This sounds delicious! I am putting this into my recipe file, and I plan to share this on Celebrate and Decorate on Monday. visitors will have to click over to your blog. I hope that helps more people discover your wonderful blog!
This looks great I have to make this for my husband
I love, love, love your recipes and love trying them out on family and friends and myself. 🙂 Thank you so very much for sharing them with us. I am looking forward to seeing more delicious recipes.
Thank you Tammie!
This is the best crust ever. I always have it in the freezer…
http://www.theartofdoingstuff.com/how-to-make-pizza-doughjeff-crump-from-earth-to-tables-recipe/
I am going to make your pizza for dessert tonight – thank you.
Looks good! But I think I’m going to skip the crust part and make it with a sugar cookie mix crust!
2nd time in two weeks making this. OH SO GOOD!
Glad you liked it!
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.
Made this to bring to my husbands fam for thanksgiving yesterday.
BIG hit! Thank you!!!
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.
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.
Made this today and hubby said it was “phenomenal”! Thanks for the great recipe!
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!!
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!
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.
do you chop up your apples pretty small?
I do. But the original recipe called for sliced apples so I guess it’s a preference thing.
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?
Ooh I think a sugar cookie dough would be so good.
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
Thank you Lisa!!
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!
Nancy,
Oh no!!! I’m sorry.
Could the pizza be placed on a sheet of parchment paper first and then onto the pizza pan, or perhaps baked in a cast iron baking dish (deep dish style)?
Sure. I haven’t tried it deep dish style. Not sure how that would work but sounds good.
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!
Sure! I don’t see why it wouldn’t?
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 🙂
Super easy and fun in this “pizza” form!
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.
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!
Made this tonight. Very easy and delicious. Just a bit too sweet for me but I can fix that! Thanks.