Apple Crumble Flatbread
A quick, delicious dessert featuring tender caramelized apples atop crispy flatbread, finished with a crunchy cinnamon-oat crumble. Serve warm with vanilla ice cream and caramel sauce for an easy, crowd-pleasing treat.
Equipment
- 1 medium saucepan
- 1 small-medium mixing bowl
- 1 fork or pastry cutter
- 1 Rimmed baking sheet
- Foil or parchment paper
Ingredients
Flatbread & Apple Topping:
- 2 medium red apples Fuji or Gala, cored and thinly sliced
- 2 flatbreads 8–10 inch rounds (or 1 larger rectangular flatbread)
- ¼ cup brown sugar
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- Vanilla ice cream for serving
- Caramel sauce for drizzling
Crumble Topping:
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup rolled oats optional, for extra texture
- 2 tablespoons cold unsalted butter diced
- 2 ½ teaspoons ground cinnamon
Instructions
- Preheat and Prepare Baking Surface: Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with foil or parchment paper and lightly grease it with butter or nonstick spray. This ensures the flatbreads won’t stick during baking and makes cleanup simple. Setting up the baking surface first allows you to assemble the flatbreads quickly once the apple mixture and crumble are ready.
- Slice and Prepare Apples: Wash and dry your apples thoroughly. Core each apple and slice them into thin, even pieces, about 1/8-inch thick. Leaving the peel on adds color, texture, and extra fiber, but peeling is optional based on personal preference. Place the sliced apples into a medium saucepan, ready for cooking.
- Cook Caramelized Apple Filling: Add 2 tablespoons of butter, ¼ cup brown sugar, and 1 teaspoon ground cinnamon to the saucepan with the apples. Place the pan over medium heat and stir gently. Cook for 5–8 minutes until the apples become tender and golden, releasing natural juices that form a sticky, caramel-like sauce. Stir occasionally to prevent sticking or burning. Remove from heat once the mixture is thick, glossy, and fragrant.
- Prepare Crumble Topping: In a small to medium mixing bowl, combine ¼ cup brown sugar, ¼ cup flour, ¼ cup rolled oats (optional), and 2 ½ teaspoons cinnamon. Dice 2 tablespoons of cold butter into small cubes and add them to the mixture. Use a fork, pastry cutter, or fingertips to incorporate the butter into the dry ingredients. Continue mixing until the topping forms a crumbly texture with small, pea-sized clumps distributed evenly.
- Assemble the Flatbreads: Place the flatbreads on the prepared baking sheet. Spoon the caramelized apple mixture evenly over the surface of each flatbread. Don’t worry if some of the mixture spills over the edges—it will create delicious caramelized edges during baking. Sprinkle the prepared crumble topping generously over the apples, making sure every slice will have a balanced layer of soft fruit and crunchy topping.
- Bake Until Bubbly and Golden: Place the flatbreads in the preheated oven and bake for 5–10 minutes. The goal is for the apple filling to bubble slightly and thicken while the crumble becomes golden and crisp. Baking times may vary depending on the thickness of the flatbread and oven performance, so keep a close eye to prevent over-browning. Remove the flatbreads carefully using oven mitts once done.
- Serve with Ice Cream and Caramel: Allow the flatbreads to cool for 1–2 minutes to help the crumble set slightly. Slice into wedges if desired and serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast of warm apples, crunchy crumble, and creamy ice cream creates a perfectly balanced, indulgent treat.
Notes
- Use firm, sweet apples like Fuji, Gala, or Honeycrisp for the best texture and natural sweetness. Softer varieties can become mushy.
- Cutting the apples thin ensures even cooking and faster caramelization.
- Keep the butter for the crumble cold until mixing to achieve a crisp, sandy texture after baking.
- Don’t worry if some apple-caramel mixture spills over the edges of the flatbread—it will create deliciously caramelized edges.
- Adjust the amount of brown sugar based on your sweetness preference. Reducing slightly keeps the dessert less sugary.
