Apple Crisp Pizza Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Aug 29, 2022160 comments »

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This Apple Crisp Pizza dessert recipe is a little slice of heaven. Cinnamon sugared apples piled on top of a flaky pie crust and drizzled with caramel sauce, this pizza is so good!

APPLE CRISP PIZZA

My husband’s favorite dessert is a warm apple crisp with a huge scoop of vanilla ice cream. A couple of year ago we crowned this thePerfect Apple Crisprecipe at least according to my husband’s standards.

But I think his favorite apple crisp has some competition from this Apple Crisp Pizza. If you throw a flaky pie crust into any equation, it’s gotta be good. And it was.

No one will judge you for using a store bought pie crust for this dessert. But if you’re looking for an easy homemade pie crust, I’ve got you too.

Look how gorgeous the apple crisp pizza is with the caramel drizzled on top. And it’s heaven when eaten warm with some vanilla ice cream.

Start by combining someapples with a little sugar and some cinnamon.

Place the apples in the pie crust.

My favorite part about any apple crisp is the crisp part and this has a generous helping of crisp on top.

Sprinkle it over your diced apples and you’re ready to bake.

Once it’s done baking drizzle some caramel on top.

Serve warm with a scoop of vanilla ice cream.

OTHER APPLE RECIPES:

Apple Crisp Cheese Danish
Apple Muffins
Salted Caramel Apple Cups
Apple Cobbler
Caramel Apple Cheesecake Bars
Apple Pie Caramel Apple
Mini Caramel Apple Cheesecakes
Apple Cookies

Apple Crisp Pizza

4.55 from 72 votes

This Apple Crisp Pizza recipe is a little slice of heaven. Cinnamon sugared apples piled on top of a flaky pie crust and drizzled with caramel sauce, this Apple Crisp Pizza is so good!

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Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 12 servings

Ingredients

(9 inch) homemade pie crust, (or store bought)
2/3 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 cups peeled and diced apples, (like Gala, Fiji, Braeburn, Empire diced into 1/4 inch pieces - around 4 apples)

TOPPING:

1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup salted butter, softened (see Note)

DRIZZLE:

1/2 cup caramel topping

Instructions

Preheat oven to 350 degrees.
Roll pie crust 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.
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.

Video

Notes

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.

Serving: 1grams

Cuisine: American

Author: Christy Denney

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published on Aug 29, 2022

160 comments Leave a comment »

Apple Crisp Pizza Recipe (+VIDEO) - The Girl Who Ate Everything (11)

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160 comments on “Apple Crisp Pizza”

Martine — Sun, 03 Oct 2021 @ 15:47:56 EDT Reply
What up with not being able to pin recipes from Food Network? I can go through the steps to save but nothing saves. ☹️
- Christy Denney — Mon, 04 Oct 2021 @ 21:56:28 EDT Reply
  This isn’t from food network so I’m not sure what you’re referring to.
Rowan — Wed, 22 Sep 2021 @ 13:38:00 EDT Reply
My father and grandmother had a decades long pie crust rivalry. Gramma made her crust and Dad thought he could improve on it. When he did, Gramma would try new methods and secret ingredients, and then Dad set off to make an even better crust.
Many years into this competition I made a pear and plum galette with the Deluxe Butter Flaky Pastry Dough from the 1997 Joy of Cooking recipe. Dad ate silently but for the occasional happy noise of foodie pleasure then announced the verdict. It was the best pie crust he’d ever eaten and he wanted the recipe to “beat the socks off your Gramma and claim the crown and title of Best Pie Crust Maker of Ever”. And he did. Then I told Gramma how he got the recipe. Now I hold the title and the crown. 😀
- Christy Denney — Mon, 04 Oct 2021 @ 22:14:50 EDT Reply
  Ooh making a note of this for sure!!
Patt — Fri, 03 Sep 2021 @ 19:38:32 EDT Reply
My family is not big on oats. Can I just leave them out? Thanks.
- Christy Denney — Thu, 09 Sep 2021 @ 13:58:36 EDT Reply
  Yeah it is kind of the main part of the crumble but you can leave it out.
Trollhair2 — Sun, 07 Mar 2021 @ 16:58:43 EST Reply
I love eating apples that are so crisp the juice pops in your eye. When they start getting a tad soft I want to try something new. Apple pizza!
I just dehydrated some grapes and threw them into the mixture.
I didn’t need to add the glaze. It was perfect just as it was….except a scoop of ice cream. 😉
Karan — Fri, 23 Oct 2020 @ 02:13:36 EDT Reply
I have an awesome pie crust recipe. Makes about 16 at one time. Best crust ever. If you want it email me. Put apple pizza in the subject line. So I will know.
- Christy Denney — Fri, 30 Oct 2020 @ 19:26:21 EDT Reply
  OOh I’ll have to email you.
- Stephanie — Thu, 19 Nov 2020 @ 13:57:16 EST Reply
  Apple pizza
  Hi, my email is [emailprotected]
Theresa McMillan — Thu, 13 Aug 2020 @ 09:24:43 EDT Reply
I see so many options here. Cherry, berries, strawberry rhubarb. Even throw in some cheese cake idea’s.
- Christy Denney — Mon, 17 Aug 2020 @ 02:22:25 EDT Reply
  Yes! All great ideas!
Jen — Thu, 12 Dec 2019 @ 22:26:22 EST Reply
This looks so gd I cant wait to try it with my fam. Thanks fr posting…
- Christy Denney — Wed, 18 Dec 2019 @ 22:43:43 EST Reply
  You are welcome!
Malina — Wed, 27 Nov 2019 @ 05:20:32 EST Reply
I cant wait to make this! It reminds me of 1 of 2 dessert pizzas that Pizza Hut used to offer with their lunch buffet when i was a kid in the 90s. Only difference is they used a royal icing drizzled over….plus I’m sure this is actually much better since its homemade!
- Christy Denney — Thu, 05 Dec 2019 @ 00:46:54 EST Reply
  Thanks! Good luck!
Bella R — Sun, 03 Nov 2019 @ 14:35:21 EST Reply
See Also
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This recipe is VERY dangerous. I made it and my boyfriend and I finished it with in two hours….
- Christy Denney — Mon, 04 Nov 2019 @ 09:42:10 EST Reply
  I agree. So dangerous!
Carol — Sat, 21 Sep 2019 @ 14:03:26 EDT Reply
I’m considering try this tomorrow. Just wondering if the crust is floppy when serving?
- Christy Denney — Fri, 18 Oct 2019 @ 22:07:59 EDT Reply
  It’s not super stiff.
Dawn — Sat, 14 Sep 2019 @ 10:29:57 EDT Reply
Think this would work on a jelly roll pan if you doubled everything?
- Christy Denney — Fri, 18 Oct 2019 @ 22:29:47 EDT Reply
  I don’t see why not!
Anne — Sat, 17 Nov 2018 @ 16:42:21 EST Reply
This is a new favorite at our house. Thanks for a great recipe!
- Christy Denney — Tue, 20 Nov 2018 @ 22:24:45 EST Reply
  You’re welcome!
Melissa — Mon, 12 Nov 2018 @ 14:53:49 EST Reply
I made this for a family pitch in this weekend. It was a HIT! Out of the numerous desserts to pick from, my tray only had one tiny piece. I loved how easy it was to whip this up with only a few ingredients.
It will be a new go-to for quick dessert! Thanks!!!
- Christy Denney — Tue, 20 Nov 2018 @ 22:41:35 EST Reply
  Glad you loved it!
Erwin — Wed, 26 Sep 2018 @ 07:23:18 EDT Reply
Never thought of before. I’m curious, how does this apple pizza taste?
- Christy Denney — Sun, 07 Oct 2018 @ 22:52:42 EDT Reply
  A-maz-ing!
Lara — Sun, 16 Sep 2018 @ 17:10:35 EDT Reply
This would also be delicious with some salted-caramel ice cream. Yummy!!!
- Christy Denney — Sun, 07 Oct 2018 @ 23:14:38 EDT Reply
  oh yeah!
Jenna — Mon, 10 Sep 2018 @ 23:33:24 EDT Reply
Amazing! Love it! Crust was not too thick and taste sweetly good.
- Christy Denney — Sun, 07 Oct 2018 @ 23:21:22 EDT Reply
  Glad you loved it!
Casey Peck — Sat, 08 Sep 2018 @ 01:05:13 EDT Reply
I made this! It is so so good!
- Christy Denney — Sun, 07 Oct 2018 @ 23:27:47 EDT Reply
  So glad you liked it!
bonnie gerber — Thu, 18 Jan 2018 @ 19:36:38 EST Reply
this pizza is sooo good!!!! took it to work and went home with an empty dish… and so easy to make..
Anna Louise Bromley — Sat, 19 Aug 2017 @ 21:49:11 EDT Reply
Free Download Different Recipes Of All Kinds Of Food.
Teri Martin — Sat, 09 Jan 2016 @ 14:58:46 EST Reply
I just made this recipe and OMG it was sooooooo good. I used the crust recipe that Melinda shared and doubled it, which worked out perfectly for a 12″ pizza pan. I also used 5 apples, 3 were Granny Smith and 2 were Gala apples. I doubled the crumb topping as well. This turned out fantastic!!! 5 Stars
- Christy Denney — Thu, 14 Jan 2016 @ 22:02:28 EST Reply
  Double the crust? I like how you think.
  - Maria — Thu, 10 Mar 2016 @ 12:53:37 EST Reply
    How about a perfect almond cake
Guy — Thu, 07 Jan 2016 @ 21:16:18 EST Reply
If you’re not aware of it, you may want to try this:
http://www.laurenslatest.com/my-favorite-pie-crust/
Ann Welker — Sun, 29 Nov 2015 @ 22:33:50 EST Reply
I have wanted to make this dessert for a while and did so today. It was easy to make and is absolutely delicious! This is a great dessert for company and everyone in my family loved it. Thanks for such a great recipe!!
- Christy Denney — Mon, 07 Dec 2015 @ 21:46:59 EST Reply
  You’re welcome!
Shari Kelley — Mon, 09 Nov 2015 @ 20:24:53 EST Reply
I just wanted to say thank you for this recipe! It is so delicious. I made it this weekend for my family, and we all loved it. I know I will be making it again and again. Your pictures are just gorgeous, too! That was what made me want to make it in the first place. Thanks, again!
- Christy Denney — Tue, 10 Nov 2015 @ 21:54:17 EST Reply
  Thank you. You’re so sweet.
Kim Hice — Sun, 25 Oct 2015 @ 18:28:18 EDT Reply
I’m a lazy heifer.. So instead of cutting up the apples and adding the other stuff, I just used canned pie filling. You can any flavor you want, then add the crumb on top.
- Christy Denney — Thu, 29 Oct 2015 @ 23:34:12 EDT Reply
  I’m with ya girl. Glad to know it works.
Bobbi — Tue, 29 Sep 2015 @ 01:18:29 EDT Reply
My son and my husband loved this – I did too – I will make it again. Thanks for this recipe!
Nikkki — Thu, 30 Oct 2014 @ 20:46:51 EDT Reply
Could you use frozen apples??!
- Christy {The Girl Who Ate Everything} — Thu, 30 Oct 2014 @ 21:04:17 EDT Reply
  I’ve never tried but I’m sure you can.
cheryl — Fri, 10 Oct 2014 @ 12:55:17 EDT Reply
the only recipe i use for pie crust is: in a pie pan 1 c flour, sprinkle a little salt, 1/3 cup of oil and add milk to 1/2 cup. mix in pie pan with fork and pat out into the shape of pie pan. bake as usual. wonderful. a recipe i shared at tupperware parties for many years. we even made it at parties. always works.
Kris — Sat, 20 Sep 2014 @ 23:00:57 EDT Reply
I wonder how this would be with phyllo dough? Can’t wait to try!
Lori — Fri, 19 Sep 2014 @ 09:52:43 EDT Reply
I have a pie crust recipe, that my whole family uses.
Its called “never fail pie crust”. It works, I can even do it!
E-mail me for it if your interested.
Jennifer — Wed, 17 Sep 2014 @ 22:09:07 EDT Reply
This reminds me of a dessert pizza I used to eat when I was a kid. It looks absolutely delicious, and I am going to have to make this ASAP!
P. S. I’m not going to judge you for using store-bought pie crust. It saves so much time!
Joanne — Wed, 17 Sep 2014 @ 00:17:09 EDT Reply
So, I was thinking of making this with a sugar cookie dough (cooked, of course) rather than a pie crust…
- Christy {The Girl Who Ate Everything} — Wed, 17 Sep 2014 @ 21:03:07 EDT Reply
  I think that sounds fabulous.
Margaret Morris — Mon, 15 Sep 2014 @ 23:44:55 EDT Reply
I have your perfect flaky honest to goodness no fail pie crust:
It sounds totally ridiculous but it totally WORKS! You can’t over work it. It stays flaky no matter what. To top that it makes enough for three 9 or 10 inch pies and you can freeze it for up to a year. easy-peasy……….
4 C all purpose flour
1 tsp salt
2 Cups butter flavor shortening. DON’T USE BUTTER
1 C lemon lime soda or ginger ale. Use beer if you are making a quiche or meat pie.
mix salt with flour.
cut in the shortening until large pea or marble size clumps for.
Add liquid and stir in quickly, them let rest for about 20 minutes in the refrigerator. The dough will firm up and be workable. divide int three equal sized disks. Store the ones you are not immediately using in the refrigerator or freezer.
Generously flour the work surface and top side of dough when rolling.
I got this recipe from an old friend about fifteen years ago and it’s my favorite. I’ve tried many others and I always go back to it. Every time I give the recipe and directions to someone who says they can’t make pie crust they come up with a winner. I hope you try it and enjoy it as much as I have.
Gladys Carlson — Thu, 11 Sep 2014 @ 11:04:33 EDT Reply
Do you use any butter or lard for you crust. If so how much? Thanks
- Christy {The Girl Who Ate Everything} — Fri, 12 Sep 2014 @ 18:05:53 EDT Reply
  Gladys,
  I used a store bought crust. I know. That’s awful! I stink at pie crusts.
Chloe Crabtree — Wed, 13 Aug 2014 @ 08:15:48 EDT Reply
This sounds delicious! I am putting this into my recipe file, and I plan to share this on Celebrate and Decorate on Monday. visitors will have to click over to your blog. I hope that helps more people discover your wonderful blog!
Arlene — Mon, 21 Jul 2014 @ 13:19:36 EDT Reply
This looks great I have to make this for my husband
Tammie Quales — Tue, 15 Jul 2014 @ 13:19:16 EDT Reply
I love, love, love your recipes and love trying them out on family and friends and myself. 🙂 Thank you so very much for sharing them with us. I am looking forward to seeing more delicious recipes.
- Christy {The Girl Who Ate Everything} — Wed, 16 Jul 2014 @ 01:09:33 EDT Reply
  Thank you Tammie!

FAQs

What's the difference between apple crumble and apple crisp? ›

Like an apple crisp, an apple crumble is a baked fruit dessert with a layer of topping. But unlike the crisp, the crumble topping rarely includes oats or nuts. Instead, a crumble's topping is more like streusel, made with flour, sugar and butter.

Explore More ›

What are the best apples for apple crisp? ›

What Makes A Good Apple For Apple Crisp? The best apples for baking keep their structure under heat, which prevents the chunks of fruit from turning into mush after baking. The firm and crisp Granny Smith and Honeycrisp varieties are popular apples to use in apple pies and apple crisps.

Get More Info Here ›

Can you prep apple crisp the night before? ›

Add a little extra fresh lemon juice to help prevent the apples from turning super brown. Prepare the entire apple crisp, cover well, and refrigerate the night before baking. Don't wait any longer than overnight before baking, to prevent the apples from browning too much or drying out/spoiling.

Why is my apple crisp dry and dry? ›

Not enough butter, and your topping will be a dry, floury mess. Too much butter and your topping will become a greasy blob or disappointingly soggy. Some recipes will ask you to cut in cold butter along with your dry ingredients, resulting in pea-size pieces that are sprinkled across the hot fruit filling.

Show Me More ›

How do you keep apple crisp from getting soggy? ›

You'll want to cover your apple crisp well and put it in the fridge once everyone is full. This will keep it fresh.

Read On ›

Why is my apple crumble topping not crunchy? ›

The main reason your crumble topping isn't crunchy is probably because you haven't used Demerara sugar. Although, it could also be that you've got your topping ingredient quantities wrong: either too much or not enough flour and butter alongside the sugar.

Discover More ›

Should I cover my apple crisp while baking? ›

Baking: Start baking the apple crisp covered with foil. This allows the apples to soften without any risk of the topping over-browning. After about 20 minutes, remove the foil and let the crisp finish cooking uncovered. Once the juices are bubbling, the topping is golden brown, and the apples are tender, it is done!

How many days does apple crisp last in the fridge? ›

Your apple crisp should keep well in the fridge for up to 4-5 days. It's a great make-ahead dessert for busy weeks or for when you want to do all your dessert baking in one go.

How do you store apple crisp after cooking? ›

If this apple crisp isn't demolished in one sitting, you can cover with tin foil and store in the refrigerator.

See Details ›

How do you thicken apple crisp? ›

Adding cornstarch and flour to the apple mixture will help bring your crisp's filling together.

What is the secret to good crumble? ›

❓FAQ

Use cold butter. This will help to create a crumbly texture that will not stick together when baking.
Use a mix of flour and oats. The oats will add a bit of crunch and texture to the topping.
Don't overmix the ingredients. The crumble topping should be made with a "coarse" crumb.

Jun 5, 2023

Discover More ›

What is the difference between crumble and crisp? ›

So what's a crumble vs. a crisp? A crumble is just a crisp without oats in the streusel. It may feature nuts, but the streusel topping is usually a simple combination of butter, flour, and sugar that is more clumpy than that of a crisp.

Explore More ›

Is Apple Brown Betty the same as apple crumble? ›

Both are very similar apple desserts, but the difference mainly comes down to the crumble topping: Instead of the flour and oat mixture used in an apple crisp, an apple brown betty uses breadcrumbs for its crumbly, delicious topping.

View Details ›

Why is it called Apple Brown Betty? ›

The dessert has been around for well over 150 years, the title first appearing in print in an 1864 issue of "Yale Literary Magazine." The recipe creator is unknown, but it is assumed her name was Betty.

Keep Reading ›

What's the difference between a betty and a crumble? ›

A brown betty is similar to a crisp or crumble, except the topping is layered into the fruit mixture before baking for an intensely crunchy effect.