There’s something magical about the smell of cinnamon and apples wafting through the kitchen, isn’t there? I first stumbled upon the idea for apple crisp pizza when I was craving dessert but couldn’t decide between a slice of warm pie and a gooey caramel apple. Why not both? This recipe is my happy accident—a crispy, buttery crust piled high with spiced apples and topped with a crumbly oat streusel. It’s like fall on a plate, and trust me, your house will smell incredible.

Whether it’s a cozy Sunday afternoon or you’re hosting friends for a game night, this apple crisp pizza is the ultimate crowd-pleaser. It’s nostalgic but fresh, simple but impressive—and best of all, it comes together in under an hour. I love how the caramel drizzle melts into every bite, making it impossible to resist. So grab your favorite baking apples, and let’s get started!

Why You’ll Love Apple Crisp Pizza

It’s the ultimate mashup—imagine sinking your teeth into a buttery crust loaded with spiced apples and a crunchy oat topping. Two desserts in one? Yes, please!
From dough to drizzle, this comes together in under an hour. No fancy skills needed—just toss, spread, bake, and devour. Perfect for those "I-need-dessert-now" moments.
My picky nephew gobbles this up (shh—he doesn’t even realize he’s eating fruit). Serve it warm with ice cream, and watch everyone’s eyes light up.
Swap in Honeycrisp apples for extra sweetness, add pecans for crunch, or go wild with a bourbon caramel drizzle. It’s your pizza—make it your way!
Bring this to Thanksgiving instead of pie, or slice it up for a casual bonfire dessert. The crisp topping stays crunchy for hours, making it ideal for sharing.

Ingredients You’ll Need for Apple Crisp Pizza

1 dough for a single-crust pie – Store-bought is totally fine (no shame!), but if you’re feeling fancy, my homemade buttery crust takes it to the next level.
⅔ cup sugar – Granulated sugar sweetens those apples just right. If you prefer less sweetness, you can cut it back to ½ cup.
3 tablespoons all-purpose flour – This keeps the apple filling from getting too runny—nobody wants a soggy crust!
1 teaspoon ground cinnamon – The cozy, warm spice that makes this smell like heaven. Don’t skimp!
4 medium baking apples, peeled and cut into ½-inch slices – I always use Granny Smith for their tartness, but Honeycrisp or Braeburn work too if you like sweeter.
½ cup all-purpose flour (for topping) – The base of that irresistible crumble.
⅓ cup packed brown sugar – Light or dark, whatever you have—it adds that deep, caramel-y flavor to the topping.
⅓ cup rolled oats – Not quick oats! Old-fashioned give the best texture. Trust me, you’ll love the crunch.
1 teaspoon ground cinnamon (for topping) – Yes, more cinnamon. Double the spice, double the nice.
¼ cup butter, softened – Cold butter won’t mix well, so let it sit out for 30 minutes. Pro tip: If you forget, microwave it for 5-second bursts until just soft.
¼ to ½ cup caramel ice cream topping or caramel apple dip – The grand finale! Warm it slightly for easy drizzling.

Step-by-Step Instructions for Apple Crisp Pizza

Preheat your oven to 375°F (190°C). Don’t skip this! A hot oven gives you that perfect golden crust. While it heats, let’s get everything ready—trust me, it’ll bake faster than you think.
Roll out the pie dough and press it into a pizza pan or baking sheet. No need to be fancy—just stretch it into a rough circle about 12 inches across. If the edges crack, pinch them back together. I like mine a little thick for extra chew.
In a bowl, mix sugar, flour, and cinnamon. Give it a good whisk so there are no floury lumps. Toss the apple slices in this mixture until they’re all coated—those spiced sparkles mean every bite will be delicious.
Spread the apple mixture evenly over the dough. Pile it high, but leave a 1-inch border so you can fold the edges over for a rustic crust (or not—your call!). The apples will shrink a bit as they bake, so don’t worry if it looks crowded.
In another bowl, combine flour, brown sugar, oats, cinnamon, and softened butter. Use your fingers to squish everything together until it looks like wet sand and clumps when pressed. This is my favorite part—it’s like playing with edible playdough!
Bake for 20-25 minutes. Rotate the pan halfway through if your oven runs unevenly. You’ll know it’s done when the crust is golden, the apples are bubbling, and your kitchen smells like a cinnamon-scented dream.
Drizzle with caramel topping before serving. Wait just 5 minutes so it doesn’t all slide off—but don’t wait too long, because this is heavenly warm. Grab a pizza cutter and slice it like a pro (or just tear into it—I won’t judge).

Bonus tip: If the edges of your crust brown too fast, tent them with foil. And if you’re impatient like me, eat a slice standing over the stove—just watch out for caramel drips!

Apple Crisp Pizza Variations

Swap apples for pears or peaches – I’ve tried both, and they’re fantastic! Pears add a delicate sweetness, while peaches bring a juicy summer vibe. Just slice them the same thickness as the apples so they bake evenly.
Add chopped nuts to the topping – A handful of pecans or walnuts mixed into the crumble gives it this amazing crunch. My dad always insists on extra pecans—says it "makes it fancy."
Go gluten-free – Use your favorite gluten-free flour blend in both the filling and topping, and grab a gluten-free pie crust. My friend Sarah made it this way last Thanksgiving, and no one even noticed the difference!
Skip the caramel – Not a caramel fan? No problem! Serve it with a scoop of vanilla ice cream (the melty contrast is divine) or a dollop of whipped cream. My kids love it with a dusting of powdered sugar—simple but oh-so-good.

Honestly, half the fun is playing around with flavors. Last fall, I even tossed in a handful of dried cranberries with the apples for a tart little surprise. Whatever you choose, just make sure you’ve got that cinnamon—it’s the heart and soul of this dessert!

Serving and Storage Tips for Apple Crisp Pizza

Here’s the deal—this apple crisp pizza is best served warm, when the caramel is just starting to pool into the cracks and that topping is still crisp. I usually let it cool for about 5 minutes (okay, maybe 3 if I’m impatient), then slice and serve it right on the pan. A pizza cutter works like a charm, but a sharp knife does the trick too.

Leftovers? Pop them in an airtight container in the fridge for up to 3 days. The apples stay tender, but the topping softens—no biggie! Just reheat slices in a 300°F (150°C) oven for 10 minutes to bring back that crunch.
Freezing is your friend! You can freeze the unbaked pizza (wrap it tightly in plastic, then foil) and bake it straight from frozen—just add 5-10 extra minutes. Or freeze baked slices individually wrapped for up to 2 months. My secret? I stash a few slices for "emergencies" (read: sudden dessert cravings).

Oh, and pro tip: If you’re serving a crowd, keep that caramel drizzle warm in a small bowl set over hot water—it’ll glide on like a dream. And don’t forget the vanilla ice cream. Because let’s be honest, everything’s better à la mode.

Helpful Notes for Perfect Apple Crisp Pizza

Okay, let’s talk secrets—the little things that take your apple crisp pizza from "good" to "can’t-stop-eating-it" amazing. First up: apples matter. Granny Smiths are my go-to because they hold their shape and balance the sweetness, but if you’re using a softer variety, just know they’ll get extra tender (still delicious, just different). And here’s a trick my grandma taught me: toss the apple slices in a splash of lemon juice if you’re prepping them ahead—it keeps them from browning. For more tips on selecting the best apples for baking, check out this guide to baking apples.

Patience is key! I know, I know—the smell is torture. But let the pizza sit for 5 minutes after baking. Those few minutes let the caramel topping cling instead of sliding off, and the crust firms up so you get clean slices. (Confession: I’ve burned my mouth more than once diving in too soon.)
Ice cream isn’t optional, it’s a lifestyle. The way the cold vanilla melts into the warm apples and crisp topping? Pure magic. If you’re feeling extra, sprinkle a pinch of flaky salt on top—sweet, salty, and totally addictive.
No pizza pan? No problem! A baking sheet works just fine—just shape the dough into a rectangle. Rustic is charming, promise. And if your edges get too dark, crimp a little foil around them halfway through baking.

Last thing: this recipe is forgiving. Forget the caramel? Dust it with powdered sugar. Dough tears? Patch it like a quilt—it’ll taste the same. Cooking should be fun, not fussy. Now go make some memories (and maybe save me a slice).

Frequently Asked Questions About Apple Crisp Pizza

Can I use pre-made pie crust? Absolutely! I use store-bought crust all the time when I’m short on time—just unroll, press, and go. Homemade is great, but let’s be real: some days we need shortcuts.
Why is my crust soggy? Two things: don’t skimp on tossing the apples with flour (it soaks up juices), and spread them evenly—no towering piles in one spot. A hot oven helps too—that initial blast of heat crisps the crust fast.
Can I prep it ahead? You bet! Assemble the whole thing (minus caramel), cover tightly, and fridge it overnight. Pop it in the oven cold—just add 3-5 extra minutes. Perfect for holiday mornings when you’re juggling a million dishes.
Can I freeze leftovers? Yes! Freeze baked slices on a tray first (so they don’t stick), then wrap individually. Reheat in a 350°F (175°C) oven until warm—it’s like having dessert on standby. (I’ve been known to eat them cold straight from the freezer, but that’s between us.)
Do I have to peel the apples? Nope! The skins soften while baking, but if you love texture, leave ’em on. My kids prefer peeled, but my husband swears the skins add rustic charm. Your pizza, your rules.

Final Thoughts on Apple Crisp Pizza

If there’s one dessert that feels like a hug in every bite, it’s this apple crisp pizza. It’s got all the cozy vibes of a classic apple crisp but with the fun, shareable ease of a pizza—what’s not to love? Whether you’re sneaking a midnight slice (no judgment here) or serving it up at your next gathering, it’s guaranteed to disappear fast. I’ve made this for birthdays, potlucks, and even just because it’s Tuesday, and every time, it’s a hit. So go ahead—bake it, slice it, drizzle it, and dive in. And hey, tag me if you share photos. Happy baking, friends!

Delicious Apple Crisp Pizza