100% Whole Grain Apple Crumble Pizza

With fall quickly approaching, I love baking with apples. They’re admittedly not the most exciting fruit but when mixed with cinnamon and baked, nothing makes me feel more warm and cozy and ready for the changing of the seasons.

This pizza has a sweet sugar cookie-like crust as I’m really not a fan of traditional crusts, which I usually push aside in favor of the filling. But this crust is so delicious that I often find myself sneaking pieces of crust from the pie plate when nobody is looking.

If you prefer a traditional pie crust, feel free to use that instead of the cookie crust. Don’t worry, this apple crumble pizza would still be sweet enough! I used all whole pastry flour in the crust and in the filling but if you like, you can use all-purpose flour. You really can’t taste that this is whole grain so it’d be a great way to start off with whole grain baking!

Written by: Erin of Texanerin Baking

I used Granny Smith apples but you can use any type of apple that you enjoy baking with. Honeycrisp, Pink Lady, Gala are all great baking apples. I’ve seen other apple crumble pizza recipes where you have to sauté the apples first but I wanted something quick and simple and after baking this, I really don’t see a point to sautéing. The apples were baked nicely, but not too crisp and not at all mushy.

If you don’t like apples, berries, cherries, peaches or plums would work wonderfully here. I would omit the nutmeg if you don’t use apples. Powdered ginger would be a great addition, depending on what fruit you use.

I used caramel to top off my pizza but I think vanilla ice cream would be even more suitable. Or for a real treat, ice cream with caramel on top!

One thing I really love about this crumble pizza is that it holds up really well. Crumbles and crisps are often mushy and unpleasant after the first day, but this tastes almost as good as fresh even after a couple of days! The crumble topping softens just a bit, but that’s the only difference. If you want to avoid that, simply refrigerate the crumble pizza.

If you’re not quite in the mood for apple season and fall yet, give this whole grain raspberry crumble a try!

What’s your favorite way to celebrate the start of fall?

100% Whole Grain Apple Crumble Pizza

Yield: 12 servings

Prep Time: 20

Cook Time: 30

A layer of apples and crumble topping on a whole grain sugar cookie pie crust!

Ingredients:

For the crust:
1/2 cup butter, softened
1/2 cup unrefined or granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/8 teaspoon salt
1 cup + 2 tablespoons whole wheat pastry flour

For the apples:
1/4 cup unrefined or granulated sugar
3 tablespoons whole wheat pastry flour, whole wheat flour, or all-purpose flour
2 teaspoons cinnamon
1/8 teaspoon nutmeg
3 1/2 cups apples, diced into 1/4 inch pieces

For the crumble topping:
1/2 cup whole wheat or all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 1/2 teaspoons ground cinnamon
1/4 cup butter, softened

Optional: 1/2 cup caramel sauce

Directions:

Preheat the oven to 350 degrees F.
In a medium bowl, cream together the butter and sugar until light and fluffy.
Add the vanilla, cinnamon, salt and 1/2 cup of the flour. Beat until well combined and then add in the remaining flour and beat until combined.
Press the dough onto the bottom and up the sides (about 1/2") of a 12" pizza pan.
Mix all the apple filling ingredients together and spoon evenly over the unbaked crust.
Mix all the crumble topping ingredients together until well combined and sprinkle over the apples.
Bake for 30-35 minutes or until the apples are tender and the crumble topping starts to turn golden brown.
Let the pizza cool for 10 minutes and then drizzle on the caramel sauce or top with ice cream and serve immediately.
Cover and store at room temperature for up to 3 days or refrigerate for up to 6 days.

Pie crust adapted from Whole Grain Honey Sweetened Lemonade Bars and topping adapted from Apple Crisp Pizza

by Erin D.

Erin is the blogger behind Texanerin Baking, a blog which focuses on making healthier whole grain, reduced sugar recipes that don't taste healthy. She grew up in Texas and moved to Germany three years ago, where she now lives with her husband. When she’s not baking or thinking about baking, she teaches English and does her best to avoid doing the dishes.