Apple Crisp Cookie Pizza Recipes

APPLE CRISP PIZZA

Steps:

• *Store-bought ingredients will definitely make this dessert quicker and easier, but check out my recipes below for homemade caramel and pie dough!
• Preheat oven to 350F.
• Toss apples with brown sugar, flour, and cinnamon. Take the pie crust and roll in out until it fits nicely onto you pizza pan (I believe my pan is 14 inch but you can make it thin or thick crust.) Fold the edges back a bit to form a crust. Pour apples onto crust and spread evenly into a single layer.
• Combine the flour, sugar, oats, cinnamon, caramel sauce, and 1/4 cup of butter with a fork or pastry blender. If the mixture is too dry, add butter 1 tbsp. at a time (I kept mine a bit dry so the topping did not melt everywhere!) Sprinkle over apples and spread out nicely.
• Top with 1/4-1/2 cup caramel sauce and place into oven. Bake for 35-40 minutes, or until crust is nice and golden.
• Allow to cool slightly before cutting! Serve warm or cool.

APPLE CRISP PIZZA

Steps:

• 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.

APPLE CRISP COOKIE PIZZA

Steps:

• Heat oven to 375°F. Spray large round pizza pan with cooking spray.
• Measure out 1/3 cup of the oatmeal cookie mix, and set aside.
• In medium bowl, beat remaining cookie mix with the butter, egg and water 2 to 3 minutes or until smooth and creamy. Drop dough onto pan, and spread so it completely covers the bottom.
• Bake 5 to 6 minutes or until edges just begin to turn brown.
• In medium bowl, mix reserved cookie mix, the oats and nuts. Use pastry blender to cut butter into dry ingredients until it is the size of small peas.
• In large bowl, toss sliced apples, lemon juice, granulated sugar and cinnamon. Scatter apples on top of partially baked cookie crust, and sprinkle with oat mixture.
• Bake 10 to 12 minutes or until topping is crisp. Cool completely.
• Mix Icing ingredients. Drizzle on top of cooled cookie pizza. Let stand 15 minutes before serving.

APPLE PIZZA

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat for 2 minutes. Stir in enough remaining flour to form a firm dough. Turn onto a floured surface; cover and let rest for 15 minutes., Meanwhile, in a large skillet, cook and stir apples in butter over medium heat for 2 minutes. Combine the sugar, flour and cinnamon; stir into skillet. Cook 3 minutes longer. Reduce heat to low; cook, uncovered, for 4-6 minutes or until apples are tender, stirring frequently. , In a small bowl, combine the cheese topping ingredients. For streusel, in a small bowl, combine flour and sugar; cut in butter until crumbly. , Pat dough onto a greased 14-in. pizza pan, building up edges slightly. Spread with cheese topping, then apple topping. Sprinkle with streusel. Bake at 375° for 20-25 minutes or until crust is golden brown. Serve warm or cold.

APPLE CRISP PIZZA

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll dough to fit a 12-in. pizza pan; fold under or flute edge. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover crust. Combine the first 5 topping ingredients; sprinkle over apples. , Bake until apples are tender, 35-40 minutes. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired.

APPLE CRISP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix all of the whole wheat flour together with the cinnamon, baking powder and salt.
• In a separate bowl, mash the butter, demerara sugar, and brown sugar together until thoroughly combined, then stir in the apple butter until smooth. Stir in eggs, vanilla extract, and apple juice until well mixed; pour the liquid mixture into the flour mixture about 1/3 cup at a time, stirring after each addition. Mix in the oats and chopped apple.
• With 2 teaspoons, form the dough into balls and place onto ungreased baking sheets about 2 inches apart.
• Bake in the preheated oven until the cookies are lightly browned and set in the centers, about 10 minutes; allow to cool for about 2 minutes on baking sheets until removing to finish cooling on wire racks.

APPLE CRISP PIZZA

Steps:

• Roll pastry to fit a 12-in. pizza pan; fold under or flute the edges.
• Combine sugar, flour and cinnamon in a bowl. Add apples and toss.
• Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first five topping ingredients; sprinkle over apples.
• Bake at 350° for 35-40 minutes or until apples are tender.
• Remove from the oven and immediately drizzle with caramel topping or dip.
• Serve warm with ice cream if desired.

APPLE CRISP COOKIES

Steps:

• Preheat oven to 375*F.
• Line at least 3 cookie sheets with parchment paper.
• COOKIES: Cream together the butter and brown sugar until well blended; add vanilla.
• Combine the oats, flour, baking soda, and salt.
• Add alternately to the butter mixture with water stirring with a spoon.
• Mix well after each addition.
• (Mixture will be crumbly, but will hold together when shaped into a ball.) Add additional water, if necessary.
• Reserve 1 cup of the mixture for the topping.
• Shape remaining dough into 1" balls; place 2" apart on the cookie sheets.
• Flatten each cookie to an 1/8" thickness with the bottom of a floured glass; smooth edges.
• Bake for 5-7 minutes, or until light brown around the edges and firm to the touch; do not overbake.
• Remove from oven; cool on cookie sheets about 5 minutes.
• For the TOPPING, place 1 teaspoons.
• fie filling in the center of each cookie; spread carefully to cover.
• Combine the 1 cup reserved crumbs and nuts in a small bowl; toss to blend.
• Sprinkle over filling.
• Return to oven and bake 5 minutes more, or until topping is light brown.
• Do not overbake.
• Cool 2 minutes on cookie sheets, then transfer cookies to wire racks and cool completely.
• If desired, sprinkle cookies with powdered sugar or cinnamon-sugar.