Fall reminds me of a lot of fall flavors like candy corn, pumpkin pies and candy apples. I remember sinking my teeth into a huge candy apple and loving the sourness of the apple and the sweet gooeyness of the caramel on the outside. This is a new twist on pizza, besides the fruit pizzas we have all grown acustomed to. You have the crunch of the crust, the sour/sweet taste of the apples and the gooeyness of the caramel, just like a candy apple! What could be better in fall baking that brings together candy apples from the past!
Happy Candy Apple Pizza Baking!
Pastry for a single crust pie (or refrigerated pie crust you roll out)
¾ cup sugar
3 Tablespoons all-purpose flour
1 teaspoon cinnamon
3 medium size apples (granny smith)
Egg wash (1 egg mixed with 1 teaspoon water)
Sanding sugar (optional)
Ingredients for Topping:
1/3 cup packed brown sugar
½ cup all-purpose flour
½ cup oatmeal (old-fashioned oatmeal)
1 teaspoon cinnamon
¼ teaspoon salt
¼ cup unsalted butter
*caramel topping (optional)
Preheat oven to 350F. Roll out pastry to 12 inch circle on a pizza stone. Fold under sides and shape edges as you would for a pie crust, or simply leave folded making sure sides are high enough to hold apples inside as they bake. Brush edges with egg wash and sprinkle with sanding sugar.
Peel, core and dice up apples into small cubes and then place in a medium size bowl. Mix well with hands and place evenly on top of pie crust, spreading to edges.
In medium size bowl mix together flour, brown sugar, rolled oats and cinnamon. Make a well in the center of mixture and add 1/4 cup butter and (with hands) mix together, making sure butter is evenly distributed throughout the dry mixture until it’s crumbly. Sprinkle topping on top of apples.
Bake at 350F for 35 to 40 minutes or until edges and oatmeal topping looks browned.
Remove from oven and drizzle with caramel topping (optional). Let cool slightly then cut in slices the way you would slice pizza.