Deb's Cookbook
Back

Desserts

Apple Crisp Pizza

Diced apples spread over a pie crust rolled onto a pizza pan, topped with oat streusel and drizzled with caramel.

Not this recipe — add a photo of yours.Photo: Kurt Kaiser (CC0, via Wikimedia Commons)

The cook (this reads like the original web source's voice rather than Deb's own) mentions not using all the apples because they were extra large, and likes to mix the topping by hand until it feels like wet sand.

Prep
10 min
Cook
40 min
Servings
12

Where this one came from

Nobody's written this one down yet.

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, Fuji, 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

Directions

  1. Preheat oven to 350 degrees.
  2. Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust.
  3. Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss.
  4. Arrange the apples in a single layer over the pie crust to completely cover it.
  5. For the topping: combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well until it’s the texture of wet sand. Sprinkle topping evenly over the apples.
  6. Bake at 350 degrees for 35-40 minutes or until apples are tender.
  7. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream.

Notes

Jot down what you changed or how it turned out. Saved in this browser, on this device only.