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Apple Crisp Pizza has a crispy puff pastry crust topped with apples and a sweet oatmeal topping. Don’t forget a drizzle of caramel on top!
We’re STILL working our way through the half a bushel of apples we picked at the apple orchard this year – but I’m really not complaining. Especially because of our new favorite apple dessert…Apple Crisp Pizza!
What kind of apples should I use?
We used a combination of Granny Smith and Braeburn which are both good baking apples. They hold their shape even when they are tender and cooked through.
Any baking apple is a good choice for this Apple Crisp Pizza, but avoid apples that get soft after cooking such as MacIntosh or Red Delicious.
How do you make Apple Crisp Pizza?
There are lots of Apple Crisp Pizza recipes online, but we decided to simplify things with a ‘pizza crust’ made with sheets of puff pastry that are laid out, side-by-side on a sheet pan. The edges of the dough are folded under, then pressed up a bit to create the outer edges of your pizza.
Next, core, peel and cut your apples into cubes – squeezing lemon juice on the apples as you work, so the apples don’t turn brown. Toss with both brown and granulated sugars, cinnamon, ground ginger and nutmeg.
Then, heat the apples in a saucepan until the sugar dissolves and bubbles, and the apples are tender. Stir in some flour to thicken the apple mixture – then let it cool.
While the apples cool, mix together the apple crisp topping. It’s a mixture of rolled oats, flour, brown sugar, cinnamon and a touch of salt.
Now – you’re ready to assemble the Apple Crisp Pizza! Spread the apple mixture over the prepared crust, then sprinkle on the topping. Bake in the oven for twenty five minutes or so – until the crust is golden and flaky, and the topping is lightly golden brown.
How do I serve Apple Crisp Pizza?
We drizzled our Apple Crisp Pizza with some jarred caramel sauce, then cut the pizza into squares for serving. You can add more caramel on each slice, if you’d like.
Although we didn’t here, we think a scoop of vanilla ice cream would be delicious on each slice of Apple Crust Pizza too.
You may enjoy these other desserts:
- Slow Cooker Apple Crisp
- Apple Crisp
- Apple Cobbler
- Pear and Dark Chocolate Crisp
- Cranberry Apple Clafoutis
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Apple Crisp Pizza
Ingredients
1 box frozen puff pastry sheets (two sheets), thawed. (We used Pepperidge Farm brand.)
6 baking apples (we used 3 Granny Smith and 3 Braeburn)
Juice from half a lemon
1/2 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground dry ginger
Few grinds fresh nutmeg
6 tablespoons all-purpose flour
Topping
1 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats (not quick oats)
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup butter, softened
1 small jar or bottle caramel sauce (affiliate link)
Instructions
Preheat oven to 400 degrees F.
Line a standard 12×18 sheet tray with parchment paper.
Lay out two sheets of puff pastry end to end on the parchment and run a little dab of water on the seam between them, then press the two of them together to make one long sheet.
Fold the edges in under all the way around all four sides, then press them a up a bit to accent the edge.
Core, peel and cube apples into ½ inch sized pieces and add to a large sauce pan. As you add each cut up apple, squeeze on a little lemon juice. Repeat for the remaining apples and lemon juice then add both sugars, cinnamon, ginger and nutmeg.
Turn the heat to medium and cook for four minutes until the sugar is dissolved, the mixture bubbling and the apples starting to get soft.
Stir in the flour and cook an additional minute until the mixture thickens. Remove from the heat and let cool to room temperature.
In a medium bowl, add flour, sugar, oats, cinnamon, salt and the butter. With a wooden spoon or firm spatula, mix and toss to combine. OK to be a little clumpy.
Once the apple mixture has cooled (it can be a little warm but not steaming hot), spread into the prepared puff pastry.
Sprinkle on the crisp topping and bake for 25 minutes.
Remove and drizzle on some of the jarred caramel sauce.
Cut 5X3 into 15 pieces and drizzle some additional caramel sauce over each portion.
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This looks so good! I’ll have to half it for my smaller family but I think it will be a great alternative to apple pie for fall. Thank you.
You’re welcome Maria – hope you love the recipe as much as we do!