If you’re craving a dessert that combines the cozy warmth of apple crisp with the fun of pizza night, look no further than this Apple Crisp Pizza with Cinnamon Oat Topping Recipe. It’s a beautiful blend of tart Granny Smith apples cooked into a luscious filling, topped with a crunchy, buttery cinnamon oat crumble, all resting on a crispy sourdough crust. This recipe brings together familiar flavors in an unexpected and delightful way that’s perfect for sharing with family or friends. Whether you’re making it for a special occasion or a comforting weekend treat, this Apple Crisp Pizza is sure to become a favorite in your kitchen.
Ingredients You’ll Need
Keeping this Apple Crisp Pizza recipe simple yet flavorful is the key to its charm. Each ingredient plays a vital role in building the textures and tastes, from the tender apple filling to the crunchy oat topping and the crispy crust.
- Rolled oats: Provides a chewy, hearty texture that crisps beautifully when baked.
- Ground cinnamon: Adds warm, aromatic spice essential for that classic apple crisp flavor.
- Butter (melted and slightly cooled): Brings richness and helps bind the oat topping into crumbly clusters.
- All-purpose flour (or gluten-free 1.1 flour): Gives structure to the oat topping and thickens the filling slightly.
- Pinch of salt: Balances the sweetness and enhances all the flavors.
- Chopped pecans or walnuts (optional): Adds crunch and nuttiness to the topping.
- Granny Smith apples (peeled and thinly sliced): Offers tartness and holds up well when cooked, making a perfect filling.
- Lemon juice: Brightens the apple filling and prevents browning.
- Sugar: Sweetens the apple mixture, balancing the tartness of the fruit.
- Ground cloves and nutmeg (small pinch): Introduce cozy, autumnal warmth to the filling.
- Water: Helps cook down the apples and create a lovely syrupy consistency.
- Cornstarch plus water (slurry): Thickens the apple filling to just the right consistency.
- Sourdough pizza crust (premade or homemade): The crispy base that holds all the delicious components together.
How to Make Apple Crisp Pizza with Cinnamon Oat Topping Recipe
Step 1: Prepare the cinnamon oat topping
Start by melting your butter and letting it cool slightly so it doesn’t cook the dry ingredients. In a bowl, combine the rolled oats, cinnamon, flour, salt, and chopped nuts if you’re using them. Pour the butter over the mixture and use your fingers or a fork to mix everything together until it forms big, crumbly clusters. This topping will bake into golden, crispy bits that provide a delightful contrast to the soft apple filling.
Step 2: Cook the apple filling
Next, in a large saucepan, toss the thinly sliced Granny Smith apples with the fresh lemon juice to keep them bright. Add the sugar, salt, cinnamon, cloves, nutmeg, and water. Cook the mixture over medium heat until the apples become tender and the liquid bubbles up into a syrupy glaze. Slowly stir in the cornstarch slurry, which will thicken the filling to a luscious consistency. Once thickened, remove from heat and let it cool slightly to make spreading easier.
Step 3: Preheat the oven
While your apple filling cools, set your oven to 375°F (190°C). This temperature is perfect for baking the pizza crust to a crisp golden-brown while cooking the topping to perfection.
Step 4: Assemble the pizza
Lay your sourdough pizza crust flat on a baking sheet or pizza stone. Spread the slightly cooled apple filling evenly across the crust, leaving a little border around the edges to keep the filling contained. Then, generously sprinkle the oat crumble topping over the apples. This layering ensures each bite is a perfect harmony of gooey fruit and crunchy topping.
Step 5: Bake until golden and crispy
Slide your assembled pizza into the preheated oven and bake for about 20 minutes. You’ll know it’s ready when the crust has turned beautifully golden and the oat topping is crisp and browned. Remove it carefully and allow the pizza to cool just enough to slice without losing its delicious filling.
How to Serve Apple Crisp Pizza with Cinnamon Oat Topping Recipe
Garnishes
A scoop of vanilla ice cream or a dollop of whipped cream on top of a warm slice transforms this apple crisp pizza into a dreamy dessert. Adding a sprinkle of powdered sugar or a drizzle of caramel sauce can also elevate the presentation and flavor for a truly indulgent experience.
Side Dishes
This sweet pizza pairs wonderfully with a simple cup of fragrant chai tea or a warm latte, balancing the sweetness with spicy warmth. For a brunch twist, serve alongside crispy bacon or savory breakfast sausages to play with sweet and savory contrasts.
Creative Ways to Present
If you’re feeling festive, cut the pizza into small squares to serve as bite-sized appetizers at gatherings. Adding fresh mint leaves or thin apple slices on top just before serving adds a fresh, colorful touch that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Apple Crisp Pizza with Cinnamon Oat Topping Recipe keeps well in an airtight container in the refrigerator for up to three days. The crust may soften slightly, but gently reheating will help bring back some of the original crispness.
Freezing
To freeze, wrap individual slices tightly in plastic wrap and place them in a zip-top freezer bag. They will keep for up to one month. When ready to enjoy, thaw overnight in the fridge before reheating for best results.
Reheating
Reheat slices in a preheated oven at 350°F (175°C) for 8 to 10 minutes, or until warmed through and the topping regains its crunch. Avoid the microwave if you want to preserve the crisp texture, but if you use it, heat on low power for short intervals.
FAQs
Can I use a different type of apple for this recipe?
Absolutely! While Granny Smith apples offer a lovely tartness and firm texture that holds up well in baking, you can experiment with Fuji, Honeycrisp, or Braeburn for subtly different sweetness and softness. Just keep in mind that very soft apples might create a wetter filling.
Is it possible to make this recipe gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free flour blend. Ensure your sourdough pizza crust is gluten-free as well. The oats should be certified gluten-free if you’re sensitive.
Can I prepare the apple filling ahead of time?
You can make the apple filling a day in advance and refrigerate it. Just be sure to bring it to room temperature before assembling the pizza for easier spreading and more even baking.
What can I use instead of sourdough pizza crust?
Any pre-made pizza crust or even a sturdy pie crust can work. The sourdough crust adds a nice tang and chew, but feel free to use what you have on hand or prefer.
Can I make this recipe nut-free?
Yes, simply skip the chopped pecans or walnuts in the oat topping. The crumble will still be deliciously crisp and flavorful without nuts.
Final Thoughts
This Apple Crisp Pizza with Cinnamon Oat Topping Recipe is truly a joy to make and share. It marries the comforting flavors of apple crisp with the fun and rustic charm of pizza in a way that’s bound to brighten your day. I encourage you to try it soon – your family, friends, and taste buds will thank you!
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Apple Crisp Pizza with Cinnamon Oat Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Apple Crisp Pizza with Cinnamon Oat Topping is a delightful dessert that combines the comforting flavors of warm cinnamon-spiced apples with a crispy sourdough crust and a buttery oat crumble topping. Easy to prepare and perfect for cozy gatherings, this recipe bakes the luscious apple filling on a pizza crust creating a unique and delicious treat.
Ingredients
Topping
- ½ cup rolled oats
- ½ tsp ground cinnamon
- 4 tbsp butter (melted and cooled slightly)
- ½ cup all-purpose flour (or gluten-free 1.1 flour)
- Pinch of salt
- Optional: ¼ cup chopped pecans (or substitute 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 + 3 tbsp water (slurry)
Base
- 1 sourdough pizza crust (premade or homemade test dough)
Instructions
- Prepare the topping: Melt the butter and allow it to cool slightly. In a bowl, mix rolled oats, ground cinnamon, all-purpose flour, a pinch of salt, and nuts if using. Add the melted butter and combine using your fingers or a fork until large crumble-like crumbs form.
- Prepare the apple filling: In a large saucepan, combine the peeled and thinly sliced Granny Smith apples with lemon juice, sugar, salt, cinnamon, cloves, nutmeg, and water. Cook over medium heat until the apples soften and the mixture is gently bubbling, forming a syrupy consistency. Add the cornstarch slurry gradually, stirring constantly until thickened. Remove from heat and let cool slightly.
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the pizza.
- Assemble the pizza: Place the sourdough pizza crust on a baking sheet or pizza stone. Spread the cooked apple filling evenly over the crust, leaving a small border for the crust edges. Sprinkle the prepared oat crumble topping evenly over the apples.
- Bake: Bake in the preheated oven for about 20 minutes, or until the crust is golden and the topping is crispy and browned.
- Serve: Remove from the oven and allow to cool slightly before slicing. Serve warm to enjoy the gooey cinnamon apples and buttery oat topping combined with the crispy sourdough crust.
Notes
- Using Granny Smith apples provides a tart flavor that balances the sweetness of the topping; you may substitute with other firm apples if preferred.
- For a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend.
- The cornstarch slurry is critical to achieve the thickened apple filling; add gradually while stirring to avoid lumps.
- Allow the pizza to cool slightly before slicing to help the filling set and avoid spilling.
- Optional nuts add texture and flavor but can be omitted for nut allergies or preference.
