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
½ cup brown sugar
½ cup granulated sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground dry ginger
Few grinds fresh nutmeg
6 tablespoons all-purpose flour
1 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats (not quick oats)
2 teaspoons ground cinnamon
¼ teaspoon salt
½ cup butter, softened
1 small jar or bottle caramel sauce (affiliate link)
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.
Keywords: Apple Crisp Pizza