This recipe…wow. I thought that if none of the other recipes would get me a finalist spot in the Real Women of Philadelphia contest, that this recipe would secure me a spot. Even though no finalist spot was to be had by me, it is a FANTASTIC recipe! What a great combination of flavours and textures. It is like having a cookie pizza, apple dip, and apple crisp all in one dish. Now, I admit, if I were to rework this recipe, I would do things differently, to get a crisper cookie.
So, if you are feeling adventurous… I would bake the cookie on it’s own. Cook the apples with the sauce until tender. Then top the baked cookie with the soft apple mixture, then top it with the crisp mixture and bake again until it’s all hot and bubbly, and the crisp topping is crisp and crunchy. LOVE the flavours of this dessert though. Definitely finalist material in our house!
This recipe takes your favorite oatmeal cookie, a spiced cream cheese fruit dip, and apple crisp and makes one delicious, creamy dessert.
Gluten-Free Apple Crisp Pizza
Yield:
8
This recipe takes your favorite oatmeal cookie, a spiced cream cheese fruit dip, and apple crisp and makes one delicious, creamy dessert.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose gluten-free flour, see NOTE
- 1/4 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup gluten-free Quick Cook oats
- 8 ounces cream cheese, softened
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 egg yolk
- 3 tablespoons all-purpose gluten-free flour see NOTE
- 5 medium apples, peeled, cored and cut into 1/2" pieces
- 1/3 cup all-purpose gluten-free flour, see NOTE
- 1/2 cup gluten-free Quick Cook oats
- 1/2 teaspoon ground cinnamon
- 1 pinch of nutmeg
- 1/3 cup brown sugar, packed
- 1/3 cup cold butter
- 1/2 cup pecans, chopped
- 1/4 cup caramel sauce
Instructions
Notes
The all-purpose gluten-free flour consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Eliana says
I love all things sweet and this treat of a pizza looks like one I should not miss. Thanks so much for sharing this great recipe.
gluten free oatmeal says
Nice website! Greetings from Glory Foods.
Jeanine - The Baking Beauties says
Thanks, Eliana! We loved the flavours of this pizza cookie. 🙂
Sue says
I’ve just recently started a gluten free diet and I still find myself confused by it. It is my understanding that dairy is a forbidden food on a gluten free diet. I started with your cream puff recipe and then came to this one and I see you use butter, margarine, and cream cheese in your recipes. Do you have any problems including these with your digestive symptoms. I would very much like to add dairy back into my diet. I’m having dreams about cheese. I also see you use xanthan gum. Can you tell me what the purpose of this is in baking. I’ve always enjoyed baking but baking gluten free has me totally puzzled. Any help would be greatly appreciated.
Jeanine says
Hi Sue!
Welcome to the wonderful world of gluten-free. 🙂
Dairy is gluten-free, and is not a problem on a gluten-free diet, unless you’ve been told by your doctor to avoid it. It is more likely to have a digestive problem with dairy if you also have problems digesting gluten, but it is not a rule that one must be dairy free when they are gluten-free.
In regular baking, gluten holds baked goods together. Since gluten-free flours do not have any gluten in them, we need to use an additive, either xanthan gum or guar gum, to help keep things from falling apart, or going flat. Most people use xanthan gum, it is more expensive, but some people have digestive issues with guar gum.
In gluten-free baking, you also use a combination of flours to get the same mouth-feel you get with wheat flour. If you use just one or another, it will be crumbly, sink in the middle, or just taste plain awful. 🙂
Hope this helps clear up a few things. Any more questions, please ask, I’m happy to help!
Chrissy says
All your recipes look so good! I look forward to trying them as I’m new to the gluten-free world. Thank you for sharing.
Lenora says
Just made this and it’s phenomenal–I’ve been hooked on your recipes since making a pumpkin cheesecake and caramel apple trifle last fall. Yum!
Jeanine Friesen says
So great to hear that, Lenora! I LOVE the other 2 recipes you mentioned as well. 🙂