This recipe takes your favorite oatmeal cookie, a spiced cream cheese fruit dip, and apple crisp and makes one delicious, creamy dessert.
Author: Jeanine Friesen
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
Preheat oven to 350 degrees F.In a large mixing bowl, combine the 1/2 cup butter, 1 cup brown sugar, 1 egg and 1 tsp vanilla. Add in 1 cup of gluten-free flour, xanthan gum, baking powder, baking soda and 1 cup of oats. Stir until well combined.
By placing a sheet of plastic wrap over the mixture, press cookie dough into the bottom of a lightly greased pizza pan. Set aside.
In a large mixing bowl, beat together the cream cheese, 1/4 cup brown sugar, 1/4 cup granulated sugar, 1 tsp vanilla, 1 tsp cinnamon and egg yolk. In a separate bowl, toss the chopped apples with the 3 Tbsp of gluten-free flour, to coat. Stir the apples into the cream cheese mixture. Pour apple/cream cheese mixture on top of the oatmeal cookie dough, leaving about 1-inch uncovered around the edge of the cookie. Set aside.
For the crisp topping, mix 1/3 cup gluten-free flour, 1/2 cup oats, 1/2 tsp cinnamon, pinch of nutmeg and 1/3 cup brown sugar in a medium size mixing bowl. Using a pastry blender, or two knives, cut the cold butter into the mixture, until the butter pieces are about the size of a pea. Sprinkle the crisp topping on top of the apple/cream cheese layer.
Sprinkle the top of the Apple Crisp Pizza with the chopped pecans.
Bake in preheated oven for 40 minutes.Remove from oven and allow to cool on a wire rack for 10 minutes.Use a pizza cutter to cut Apple Crisp Pizza into 12 pieces. Top each slice with caramel sauce, and serve warm with a scoop of vanilla ice cream.
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.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/06/gluten-free-apple-crisp-pizza.html