Cinnamon sugar pastry triangles topped with yummy apples and a crumble topping finished off with caramel sauce and fresh whipped cream. Perfect for fall parties or a fun dessert at home.
Prep Time:10 minutesmins
Cook Time:30 minutesmins
Total Time:40 minutesmins
Ingredients
Pie Crust "Chips"
2pie crusts(1 package of store-bought works perfectly!)
Prep. Preheat the oven to 350℉ and prepare a baking sheet with parchment paper.
Cut chips. Bring the refrigerated store-bought pie doughs to room temperature and carefully roll out on a cutting board. Using a pizza cutter, cut one of the doughs into 8 equal triangle pieces, cutting like you would a pizza.
Season and bake. Place the cut pieces of dough on the baking sheet and brush the tops with the melted butter. Sprinkle some of the cinnamon sugar and bake for 5-6 minutes. Remove from the oven, carefully turn each piece over and brush the other side with the melted butter and sprinkle with cinnamon sugar. Bake for another 5-6 minutes or until golden. Transfer to a cooling rack. Repeat steps 2 and 3 for the other pie dough.
For the toppings
Make the crumble topping. In a small mixing bowl, combine the almond flour and salt using a whisk. Next, add the honey and melted coconut oil. Mix until fully combined and crumbly, then set aside.
Cook the apples. In a large mixing bowl, add the cut apples and toss with the cinnamon sugar. In a nonstick skillet, melt the 1 tablespoon of butter, add the coated apples, and cook over medium heat, stirring constantly until the apples are tender, about 10 minutes.
To assemble
Serve. On a platter, arrange the pie crust “chips'' to cover the platter. Evenly spread the cooked apples, sprinkle the no-bake crumble, add the desired amount of whipped cream, drizzle with the caramel sauce, and serve immediately.
Notes
To keep your apples from browning before you cook them, squeeze some lemon juice on them and mix them up.You can skip cooking the apples for a crunchy topping.