If you love apples desserts then you absolutely must try this apple crisp pizza. Fresh diced apples are tossed in spices and then sprinkled on top of a flakey pie “pizza” crust. An oat crumble topping is layered on (don’t skimp on the topping!) and, once baked, the pizza is drizzled with caramel sauce. After cutting this dessert into pizza slices, it is super easy to eat and is mouthwateringly good. Fall has a new classic dessert and the apple crisp pizza is it. Just like real pizza, you won’t be able to eat just one slice!

 

Ingredients:

Pastry for single-crust pie(9 inches)

2/3cup sugar

3tablespoons all-purpose flour

1teaspoon ground Cinnamon

4medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces

TOPPING:

1/2cup all-purpose flour

1/3cup packed brown sugar

1/2cup old-fashioned rolled oats

1teaspoon ground cinnamon

1/4cup salted butter , softened (see Note)

DRIZZLE:

1/2cup caramel topping

 

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.

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Quick tip: Fresh apples are key in this recipe so try not to substitute canned or jarred apples.

Recipe and image courtesy of The Girl Who Ate Everything