CINNAMON ROLL APPLE CRISP

Ingredients

Crust Ingredients:

2 Pillsbury refrigerated pie crusts

6 teaspoons cinnamon

¼ cup sugar

6 tbsp butter, melted

16 inch pizza pan

Crust Directions:

Roll out pie crusts individually on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon. Roll up the two pie crust rolls tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.

Press miniature cinnamon rolls, flat side down, evenly into the 16” pizza pan, making sure there are no spaces between the rolls.   Around the edges, push up like you are making a tart.  This will keep the apples on the crust. Set aside.

Ready to Make the Crust

With Cinnamon and Sugar

Half Rolled Up

Rolled with a slice

mini cinnamon roll

pressing it into the pan

Half done

Done

Formed

Apple Ingredients:

6 large apples (I used granny smith and gala)

1 Tablespoon lemon juice

4 Tablespoons Flour

1 teaspoon apple pie spice

2/3 cup sugar

Apple Directions:

Add lemon juice to a large bowl.  Peel and slice apples into little triangles.  Add apples one at a time to the bowl with lemon juice and stir after each apple (or section of apple).  The lemon juice will help keep the apples from turning brown.  Add the flour, apple pie spice and sugar.  Mix well.  Pour the apple mixture onto the cinnamon roll crust.

Ready to prepare the apples

cut up apples

Apples with flour and spices

Apple mixture

Apples on Top of Crust

Topping Ingredients:

1 cup flour

½ cup brown sugar

½ cup butter

1 cup old fashioned rolled oats

1 teaspoon apple pie spice

1 teaspoon cinnamon

½ teaspoon vanilla powder (optional)

Topping Directions:

Mix the flour, brown sugar, oats, apple pie spice, cinnamon and vanilla powder together.  Mix well.  Add the butter and mush it together until it resembles coarse wet crumbs.  Pour evenly over the apples.

Flour and Oat mixture

Topping

Topping over Apples

Ready to Bake

Just Out of the Oven

Slice Out

Cooking Directions:

Preheat oven to 350 degrees F.  Cut foil into strips and form around the edges of the crust.  (remove strips 10 minutes before the crisp is done.  Bake for 35 – 40 minutes (or until the apples are tender.) Pour the caramel sauce over the crisp immediately after it comes out of the oven.  Cut into pizza slices and serve warm with vanilla ice cream.

 

CINNAMON ROLL PIE CRUST for a Covered Apple Pie

Adapted From: http://taste-for-adventure.tablespoon.com/2011/11/17/sweet-potato-pie-with-cinnamon-roll-crust/

Ingredients

3 Pillsbury refrigerated pie crusts

6 teaspoons cinnamon

¼ cup sugar

3 tbsp butter, melted

Parchment paper

See Recipe for Caramel Apple Pecan Pie with Cinnamon Roll Pie Crust

Ingredients

Directions:

Preheat oven to 425 degrees F. Roll out pie crusts individually on a lightly floured surface. Brush with butter and sprinkle evenly with cinnamon.

With Butter and Cinnamon and Sugar

Roll up all three pie crust rolls tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.

Rolled Up and a slice is cut

Press miniature cinnamon rolls, flat side down, evenly into the bottom and sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Set aside.

Beginning to make the crust

Bottom Crust

Roll out some parchment paper – enough to make a top crust.  Begin pressing into the parchment paper and creating a circle.  Continue until you have created a top pie crust that will cover your pie.

Crust on Parchment Paper

Carefully pick up the parchment paper and place the crust over the pie.  

Top Crust turned over on Pie with Parchment Paper

Carefully peel parchment paper off.  Pinch the top layer to the bottom layer of the pie and make your edge that you like.  Bake your pie as directed.

Top Crust on Pie, Parchment Peeled Off

Ready to Bake

Just Out of the Oven

Side View

Bottom View