Saturday, March 3, 2012

Easy Apple Cobbler Pizza

     Halfway between a pie and a crisp, this Easy Apple Cobbler Pizza from Comstock is a cinch to make in your dutch oven and will satisfy your craving for a homemade apple pie.  All you have to do is unroll a store bought pie crust in your parchment lined oven, spoon on the apple filling and sprinkle with the buttery topping.  Mine took a full half hour to bake in my 12 inch oven with 12 coals in a circle around the base of the oven and 24-26 briquettes on the lid.  If you want to slice it into nicely shaped wedges let it cool in your dutch oven before removing, otherwise dig in while it's hot and scoop it into a bowl with your favorite vanilla ice cream.

Easy Apple Cobbler Pizza
1 9-inch refrigerated prepared pie crust
1 21 oz. can apple pie filling or topping
3/4 cup all purpose flour
1/2 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 tsp ground cinnamon

     Lightly oil or spray a 12 inch or larger dutch oven; line with parchment paper.
     Unfold pie crust and place in bottom of oven.
     Spread apple filling evenly over pie crust to within 1 inch of edge.
     In small mixing bowl, combine flour, oats, brown sugar, butter and cinnamon.
     Crumble flour mixture evenly over apple filling.
     Bake at 400 degrees for 25-30 minutes or until golden brown.
     Let cool for 20-30 minutes before lifting out of dutch oven.

Unroll piecrust in dutch oven, spread with pie filling then sprinkle with topping

Bake at 400 degrees for 25-30 minutes

Serve yourself a warm slice of apple cobbler


  1. OK, that's it!... if the weather here permits I'm making that for company in two weeks. Yeeehaw


  2. Hey Sassy girl, hope your hand is better so you can start hauling some iron soon! Liddy

  3. Tried this the other day and it worked great. If it's raining this weekend like they say it will, I'm gonna make this in the oven on a skillet.

  4. Glad you liked it, thank you for the feedback! Liddy

  5. Question, if this is made in a skillet in an oven, do you still use parchment paper? I'm fairly new to DO cooking. Thanks in advance!

    Jon C. Swanson (no relation to the above Swanson ;))

    1. Hi Jon, you really don't need the parchment but it makes it easier to lift the whole dessert out of your skillet or dutch oven in one piece. If you don't use it, just slice the 'pizza' in the skillet or you might be able to slide it out using a spatula. Thanks for stopping by, Liddy

  6. Liddy,

    Thank you. I'll be stopping by often!