Caramel Apple Flatbread



  • 2-1/4 cup all-purpose flour
  • 1/2 cups quick or old fashioned oats
  • 1 tablespoon granulated sugar
  • 1 1/4-ounce package (about 2-1/4 teaspoons) quick-rising yeast
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 1 tablespoon vegetable oil
  • 1 egg white
  • 1 cup unpeeled chopped apple (about 1 large)
  • 3/4 cup quick or old fashioned oats  
  • 2/3 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3/4 cups reduced-fat sour cream
  • 1/4 cups chopped pecans or walnuts


      Lightly spray large cookie sheet with cooking spray. For bread, combine flour, oats, granulated sugar, yeast, cinnamon and salt in food processor bowl; pulse machine on-off several times until well mixed. In small saucepan, heat water and oil until very warm (120°F to 130°F.) With motor running, add liquids to flour mixture with egg white. Process until dough begins to form a ball; continue processing 1 minute. Turn dough out onto lightly floured surface. Knead apples into dough. Pat into 14 x 11-inch rectangle on cookie sheet. Cover with plastic wrap and let rise in warm place 40 minutes or until almost doubled in size. Heat oven to 400°. For topping, combine oats, brown sugar, cinnamon and sour cream in small bowl; mix well. Spread mixture evenly over top of dough; sprinkle with pecans. Bake 16 to 18 minutes or until edges are light golden brown. Cool in pan 3 minutes. Remove to wire rack and cool 10 minutes. Cut into squares. Serve warm.
      Notes: 1) Prevent plastic wrap from sticking to rising dough, spray wrap with cooking spray.  2) Prepare flatbread without a food processor, combine 2 cups flour, oats, granulated sugar, yeast, cinnamon and salt in large bowl. Heat water and oil as above. Add to flour mixture. Stir, gradually adding enough additional flour as needed to make soft dough that pulls away from sides of bowl. Proceed as directed above.
      Variations: Substitute chocolate for caramel.

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