Well, it’s early in the season (in fact, the season is being stinkin’ elusive), but I feel confident declaring this my favourite new fall dessert. You all know how much I love my apple crumble, and I stand by my bold claim that it is the best ever, but this whole wheat apple crumble pizza?
I LIKE IT EVEN BETTER. Better than best ever.
Oh apple crisp, don’t be like that.
If you like it then you should have put a ring on it.
When I like something this much, all bets on my composure are off. I kitchen dance. And sing. Badly.
One day my kids will be embarassed by me, but so far they adopt a healthy “If you can’t beat her (aka make her stop), join her” approach.
That song is literally going to be in my (and your?) head for a week. Sorry.
I don’t really have much else to say. This is, hands down, the first thing you need to make when you get your hands on some apples. I made this a few weeks ago, set it in front of my family, and blinked.
Then I immediately made two more the same day. Those all eaten or given away, I made 4 more the very next week, and quickly squirrelled a couple away in my freezer before we could devour them. This is perfect apple crumble with a layer of cinnamon sugar cookie underneath. Add that it’s made with all whole wheat flour and oats, and, of course, apples, and this qualifies as downright healthy. Don’t forget the generous scoop of ice cream, preferably something with caramel happening – we don’t want our desserts getting toooo healthy up in here.
What favourite apple recipe will you be casting aside to make this?
- APPLE FILLING:
- 3½ cups peeled, diced apples (about 3 large apples - I used Gala apples)
- ¼ cup lightly packed brown sugar
- 3 Tbsp whole wheat flour
- 1 tsp cinnamon
- COOKIE BASE:
- ½ cup butter, softened
- ½ cup granulated sugar
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp salt
- 1 cup plus 2 Tbsp whole wheat flour
- CRUMBLE TOPPING:
- ¼ cup melted butter
- ½ cup whole wheat flour
- ¼ cup packed brown sugar
- ½ cup plus 2 Tbsp quick cooking or rolled oats
- ½ tsp cinnamon
- Peel and dice apples and toss all filling ingredients together in a large bowl. Set aside.
- Preheat oven to 350 degrees and lightly grease or line a large cookie sheet with parchment paper.
- For the cookie crust, cream the butter and sugar with an electric mixer until light and smooth, about 2 minutes. Add the vanilla, cinnamon, and salt and ½ cup of the flour. Beat until smooth, then add remaining flour and beat well.
- With damp hands, gather dough into a ball and divide in half. Roll each half between two pieces of wax paper or parchment paper to approx. 6" diameter. (Alternatively, make one 12" crust by putting all dough on greased pizza pan and pushing/rolling with damp hands to cover the bottom of the pan. I tried both, and found 2 small pizzas much easier to work with).
- When dough is rolled, pick it up on your wax paper or parchment paper and transfer to prepared baking sheet. Divide apple mixture evenly over both crusts.
- For topping, melt butter in a medium bowl, then add all other ingredients and mix until butter is evenly distributed. Divide evenly over apples.
- Bake for 30-35 minutes, until apples are tender and crumble is golden.
- Let cool on pan for 10 minutes before using a large spatula to gently slide onto a cooling rack.
- Store at room temperature or in the fridge for 3-5 days, or wrap tightly and freeze (see note).
*Recipe adapted from Texanerin.