I wondered if there was a store bought crust that is gluten free. Good to know!
The last day of September? Already? I’d say we are certainly into the fall season now. The calendar said so last week, but October-Eve makes it even more real. That means apples, pumpkin, warm soups, cool nights and mornings, caramel popcorn, and all things warm and cozy will be coming up.
Today’s recipe takes one of fall’s classic favorites and presents it as a pizza. I’ve told you before that I’m not a big chocolate fan, so this dessert is right up my alley–cinnamon-y apples, oatmeal streusel, and homemade caramel. Yes, please. If you really want to rock someone’s world, add a dip of vanilla ice cream on top. Yummmm.
*My pictures depict a double-batch. I made this for a large church group, and I know one would not suffice. I hate to see grown men cry. 🙂 I used Pillsbury pie crust and homemade caramel. You can see my post for caramel apple bread pudding to get the recipe and instructions for homemade caramel.
Apple Crisp Pizza
For the crust and filling:
- one pastry crust for a 9 inch pie (homemade or store bought)
- 2/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 2 medium apples peeled and diced into 1/4 inch pieces
For the topping:
- 1/2 cup flour
- 1/3 cup packed brown sugar
- 1/2 cup old-fashioned oatmeal
- 1 teaspoon cinnamon
- 1/4 cup salted butter, softened (If you have unsalted butter, just sprinkle a little salt over the top of the crisp when it is done; it will help cut the sweetness a bit.)
- 1/2 cup caramel topping (homemade or store bought)
- Peel and dice your apples first. (I quarter them, cut the cores out, slice each quarter into 5-6 thin slices, and then take 2-3 slices at a time to cut into sticks the long way, and then cut the sticks into small dices.) Set these aside.
- Use a fork or whisk to combine the sugar, cinnamon, and flour in a medium bowl for the apple filling. Do not combine with the apples yet. Set aside.
- In a small bowl, combine all of the topping ingredients except the caramel topping with a fork, pastry cutter, or your fingers. Mush it together until you get the texture of wet sand. Set aside.
- Preheat oven to 350 degrees.
- Carefully unroll the pastry crust. It should already be 12 inches, but I roll it just a little bit thinner so that I will have a little more edge to make into a crust. Put crust on a 12 inch pizza pan (I line mine with parchment paper) and fold the edges under and crimp to make an edge to hold the toppings on the pizza.
- Now that you have all of the elements of the pizza ready, you are ready to assemble. Toss the diced apples with the cinnamon, flour, and sugar mixture and then spread evenly in a single layer over the crust. Use your fingers to sprinkle the topping over the apples evenly and all the way to the edges.
- Bake in the preheated 350 degree oven for 35-40 minutes or until apples are tender and crust has lightly browned. Remove from oven and drizzle with caramel topping. (Sprinkle with salt if you used unsalted butter.) Cut into pizza slices or squares and serve. Can be served warm, cold, or room temperature. Top with vanilla ice cream for an extra special treat.
Source: The Girl Who Ate Everything
I’m thinking if I start with a premade glutenfree crust, I could really enjoy this!