This Apple Dessert Pizza has become my go-to weeknight dessert whenever I want something warm, comforting, and impossibly easy. I first made it one chilly October after finding a can of apple pie filling at the back of my pantry and a premade thin crust in the freezer. The combination of tender baked apples, a buttery crumble, and a bright powdered sugar glaze tasted so much like apple pie that my family immediately declared it a keeper. It’s the sort of recipe that makes the kitchen smell like fall and invites everyone to linger at the table.

What I love most is how quickly it comes together without sacrificing any of that homemade feel. The apples get gently chopped in the can for an even spread, the crumble brings a golden texture, and the drizzle of icing adds just the right level of sweetness. It’s excellent for last-minute company, school functions, or a cozy dessert for two. I keep the ingredients on hand and can assemble it in under ten minutes, then pop it into the oven while I set the table and brew coffee. This version is approachable, forgiving, and endlessly adaptable.

Ingredients

• Premade thin pizza crust: Choose a 10 to 12 inch thin crust for an even bake. I prefer a store-bought thin crust such as Boboli for consistent texture and a crisp base that won’t get soggy under the filling.
• Apple pie filling: One 21 ounce can works well; pick a brand you enjoy like Mott's or store brand. Use a sharp knife inside the can to roughly chop the apples and make them spreadable across the crust.
• Salted butter: Four tablespoons softened to room temperature. The butter adds richness to the crumble and helps it achieve a golden color; salted butter adds a depth of flavor that complements the apples.
• Brown sugar: Two thirds cup packed for the crumble; light or dark both work. Brown sugar brings moisture and caramel notes that pair beautifully with cinnamon.
• All-purpose flour: Two thirds cup to create the crumb texture. Measure by spooning into the cup and leveling to avoid a dense topping.
• Ground cinnamon: Half a tablespoon in the crumble for warm spice; you can add a pinch of nutmeg if you like a deeper spice profile.
• Powdered sugar and milk: One cup powdered sugar and one to two tablespoons milk to create a pourable icing. Add milk slowly to reach your preferred drizzle consistency.

Instructions

Preheat and prepare crust:Preheat the oven to 350 F. Remove the premade crust from its packaging and place it directly on a round baking sheet or pizza pan. A dark metal pan will brown the bottom faster; use a light-colored pan for a more even bake. Leave crust at room temperature while you prepare the topping so it warms slightly and bakes through evenly.Chop and spread the filling:Open the can of apple pie filling and, using a sharp knife, cut back and forth through the apples inside the can to break larger chunks into bite-sized pieces. This helps the filling distribute uniformly and prevents one area from being overloaded. Spread the chopped filling in an even layer over the crust, leaving a small border for a neat edge.Make the crumble topping:In a medium bowl, combine the softened salted butter, brown sugar, all-purpose flour and ground cinnamon. Use a fork, pastry cutter, or your fingertips to work the mixture until it resembles coarse crumbs and holds together slightly when pressed. The butter should be soft but not melted; if it’s too warm, chill briefly to firm up before sprinkling.Assemble and bake:Sprinkle the crumb mixture evenly over the apple layer, aiming for a uniform coverage so each slice gets a little crunch. Bake on the middle rack for 25 to 30 minutes, or until the apples are heated through and the crumble is lightly browned. Rotate the pan halfway through if your oven has hot spots. Let the pizza cool for 8 to 10 minutes to allow the filling to set for cleaner slices.Make the icing and finish:While the pizza cools, whisk one cup powdered sugar with one tablespoon milk, adding more milk a few drops at a time until you reach a thick but pourable consistency. Drizzle the icing across the pizza in a zigzag pattern or use a spoon to make dots that you then drag with a toothpick for a decorative finish. Slice with a sharp pizza cutter and serve warm or at room temperature.

Storage Tips

Store the cooled pizza in an airtight container in the refrigerator for up to three days. For best texture, separate slices with parchment paper to avoid sticking. To freeze, flash-freeze slices on a tray until firm, then transfer to a labeled freezer bag for up to three months. Reheat frozen slices in a 350 F oven for 10 to 12 minutes from thawed or 12 to 15 minutes from frozen, covering with foil for the first half to prevent excessive browning.

Ingredient Substitutions

If you prefer less sugar, use light brown sugar or reduce the crumble sugar by two tablespoons without dramatically changing texture. For a dairy-free version, substitute salted butter with a vegan buttery spread, and expect a slightly different crumb color and flavor. Swap the premade crust for a gluten-free crust if necessary, though baking times may vary. You can also mix pear or peach pie filling in place of apple for an interesting flavor twist.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for contrast. Garnish with a light dusting of cinnamon or a few toasted pecans for crunch. This dessert pairs nicely with coffee, chai, or a light dessert wine. For an afternoon treat, cut into small squares and serve alongside tea for a casual gathering.

Cultural Background

Flat, open-faced desserts have long been part of American home cooking, borrowing the idea of pie and tart while simplifying assembly and bake time. This approach echoes rustic fruit tarts and skillet cobblers, delivering the same comforting flavors with minimal technique. Using a premade crust brings this tradition into a modern, busy-kitchen context where convenience and flavor go hand in hand.

Seasonal Adaptations

In autumn, enhance the crumble with a pinch of ground nutmeg and swap dark brown sugar for more molasses-rich versions. For winter holidays, add chopped crystallized ginger or a splash of bourbon to the apple filling before baking. In summer, try a peach or mixed berry filling with the same crumble for a lighter, seasonal variation.

Meal Prep Tips

Assemble the apple layer and crumble topping separately in advance: store the chopped filling in a sealed container and the crumble in the fridge. When ready, spread and bake for a fresh dessert with minimal same-day work. This is an excellent make-and-bake option for parties—assemble in the morning and bake just before serving to retain the crisp topping.

This simple, satisfying dessert brings people together and is a reliable way to end a meal on a sweet, nostalgic note. Make it your own with favorite toppings and enjoy sharing it with friends and family.