Description
This Apple Crisp Pizza with Cinnamon Oat Topping is a delightful twist on classic apple crisp, combining a flaky sourdough crust with warm cinnamon-spiced apple filling and a crunchy oat-nut topping. Perfect for a cozy dessert or sweet snack, it offers the comforting flavors of baked apples and buttery crumble in an easy-to-serve pizza format.
Ingredients
Scale
Topping
- ½ cup rolled oats
- ½ tsp ground cinnamon
- 4 tbsp butter, melted and cooled slightly
- ½ cup all-purpose flour (or gluten-free 1-to-1 flour)
- Pinch of salt
- Optional: ¼ cup chopped pecans or walnuts
Apple Filling
- 5 cups Granny Smith apples, peeled and thinly sliced
- ½ lemon, juiced
- 1 cup sugar
- Pinch of salt
- 1 tsp ground cinnamon
- 1/16 tsp ground cloves
- 1/16 tsp ground nutmeg
- ½ cup water
- 2 tbsp cornstarch mixed with 3 tbsp water (slurry)
Base
- 1 sourdough pizza crust (premade or homemade test dough)
Instructions
- Prepare the topping: Melt the butter and let it cool slightly. In a mixing bowl, combine rolled oats, cinnamon, all-purpose flour, salt, and chopped nuts if using. Add the melted butter and mix with your fingers or a fork until large crumb-like clusters form. Set aside.
- Prepare the apple filling: In a large saucepan over medium heat, combine the sliced apples with lemon juice, sugar, salt, cinnamon, cloves, nutmeg, and water. Cook, stirring occasionally, until the apples soften and the mixture bubbles gently, creating a syrupy consistency. Gradually stir in the cornstarch slurry, continuing to stir until the mixture thickens. Remove from heat and allow to cool slightly.
- Preheat the oven: Set your oven to 375°F (190°C) and prepare a baking sheet or pizza stone for the pizza crust.
- Assemble the pizza: Place the sourdough pizza crust on the prepared baking surface. Spread the warm apple filling evenly over the crust, leaving a small border around the edges. Evenly sprinkle the oat crumble topping over the apples.
- Bake the pizza: Bake in the preheated oven for about 20 minutes, or until the crust is golden and the oat topping is crispy and browned.
- Serve: Remove the pizza from the oven and allow it to cool slightly before slicing. Serve warm to enjoy the combination of gooey cinnamon apples, buttery oat topping, and crispy sourdough crust.
Notes
- You can substitute gluten-free 1-to-1 flour to make this recipe gluten-free.
- Chopped walnuts can be used instead of pecans in the topping.
- Let the apple filling cool slightly before spreading on the pizza crust to prevent sogginess.
- Use a pizza stone if available for a crispier crust.
- Store leftovers covered in the refrigerator and reheat gently before serving.
