Apple Pie Crisp Crumble

Confession. This was supposed to be an apple pizza. You know the beautiful kind with a buttery crust and caramel drizzeld on top? But then when I went to serve the pizza, it fell apart. 

When life gives you broken dessert pizza, make apple crumble! 

I really love apples. I love them in fall and in summer. I love their color, the way they smell, and the way they look so pretty in the bowl. I love the crunch and the juice and the variety. I could go on and on, but I won’t. 

I purchased a big bag  of Pink Lady Apples a few weeks back. The sweet/tart combination was like heaven.

As much as I love just biting into a crisp apple, I love baking with them even more. I wanted to try a new recipe. What about an open face pie? Yes, please.

What you'll need:

Pastry pie crust from the cooler section or a homemade pie crust rolled flat

2 tbsp butter for the crust, melted

2/3 cups sugar

3 TBS flour

1 tsp cinnamon

3 apples pealed and diced


1/2 cup flour

1/2 cup brown sugar

1/2 cup old-fashioned oats

1/4 cup butter, melted 

 Optional: Caramel sauce to drizzle

Preheat your oven to 350.

Roll your piecrust flat onto a baking sheet or pizza pan. Brush with a little butter and set aside.

In a large bowl combine your flour, sugar and cinnamon. Add in your apples and toss.

Place the apples on the piecrust, making sure the apples don’t overlap too much. 

In your same bowl you just used combine your flour, brown sugar, oats, and melted butter. Mix well. The butter shouldn’t saturate the other ingredients, just get it wet enough to work with. 

Sprinkle the topping over the apples, distrusting evenly.

 Bake for about 30 minutes at 350. Drizzle with caramel sauce if you really want to. And believe me, you will really want to.