A good ol’ fashioned apple crisp always makes for a perfect holiday dessert. It is festive, warm, and when served with your favorite vanilla bean ice cream, it’s the perfect comforting treat!
I have been trying to find a convenient and easy way to serve apple crisp at holiday parties; however, unless you are hosting a sit down meal, it’s hard for people to eat it while mixing and mingling.
I’ve tried serving it on small plates, bowls, and even shot glasses like I do for tomato soup; however, that was still messy. I started playing around with some different options, and came up with the perfect solution!
Salted Caramel Apple Crisp Flatbread! By combining the apple crisp with this fresh and delicious naan from Stonefire, you can cut it into bite size pieces that guests can easily place on a napkin and continue snacking and visiting! The perfect spin on a traditional dish!
The Stonefire Flatbread is super convenient, as it comes prebaked in the bakery or deli section of your local grocery store and requires no preparation! After making the apple crisp and caramel sauce, all you have to do is spread the apple mixture on the flatbread and bake for 10 to 15 minutes and voila! You have the most delicious and mouthwatering festive dessert for your holiday gathering!
I promise people will be lining up for the recipe! Enjoy and Merry Christmas!
- 1 Package Stonefire Authentic Flatbread - Italian Artisan Pizza Crust (10.5oz)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- ¼ tsp of salt
- 8 tbs of cold unsalted butter, diced into small chunks
- 1/2 cup old fashioned oats
- 2 Tbsp butter, melted
- 3 large Granny Smith apples, peeled and diced into small cubes
- 2 Tbsp flour
- 1/2 cup brown sugar
- 1 Tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 2 Tbsp milk
- 1 tsp ground cinnamon
- ⅛ tsp nutmeg
- 1 tsp of salt
- 3/4 cup butter
- 1 1/2 cups brown sugar, firmly packed
- 2 Tbsp water
- 1 Tbsp vanilla extract
- 3/4 cup evaporated milk
- 1 tbs sea salt
- In a medium saucepan over medium heat, add the butter, brown sugar, and water. Stir until the butter is completely melted.
- Bring the sugar/butter mixture to a boil and boil for 5 minutes. Stir occasionally or about once a minute.
- Remove the mixture from the heat and stir in the vanilla and the evaporated milk. Stir until smooth and then add the sea salt. Stir just until combined and set aside.
- Add the flour, brown sugar, baking powder, cinnamon, and salt to a food processor and pulse until fully combined.
- Add the butter and pulse until the butter is evenly distributed throughout the mixture. Once fully distributed, add the oats and pulse one or two more times until fully combined.
- Refrigerate while you are making the apple filling.
- Preheat the oven to 350 degrees F.
- In a large pan over medium heat, melt the butter. Once fully melted, add the apples, flour, brown sugar, lemon juice, vanilla, milk, cinnamon, nutmeg, and salt. Stir until fully combined.
- Cook the apples for 12-15 minutes, stirring occasionally, until the apples are tender.
- Place the flatbread on a baking sheet and evenly layer with the apple filling. I usually like to top the flatbread with about ½-1 inch of the apple mixture.
- Sprinkle the crumb topping evenly over flatbread.
- Bake for 10-15 minutes or until the topping is golden and has set.
- Remove from the oven and allow the flatbread to cool for 5 minutes.
- Drizzle the caramel apple sauce over the flatbread. Slice and serve warm with your favorite vanilla ice cream.
- Enjoy!
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