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Amish Apple Crisp

Amish apple crisp with a thick, deeply golden oat-and-brown-sugar crumble over a spiced, bubbling apple filling. Baked until caramelized around the edges, then rested for clean slices and a scoopable texture.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 8 apples large, peeled and sliced
  • 0.5 cup granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 2 tbsp all-purpose flour
  • 1 tbsp lemon juice
For Amish-style crumble
  • 2 cup all-purpose flour
  • 2 cup rolled oats
  • 1.5 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 tsp cinnamon
  • 0.25 tsp salt
  • 16 oz unsalted butter cold, cubed (2 sticks)
  • 0.5 cup lard or additional butter (traditional Amish method)
Serving
  • 0.25 qt vanilla ice cream for serving
  • 0.25 qt heavy cream cold, for pouring

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the pan
  1. Preheat oven to 350F and grease a large 10x15 roasting pan or 9x13 baking dish.
  2. Spread the prepared pan in a deep layer by setting it aside for the apples.
Make the spiced apple filling
  1. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, all-purpose flour, and lemon juice until evenly coated.
  2. Spread the apple mixture in the prepared pan in a deep layer.
Assemble the Amish crumble
  1. Combine all-purpose flour, rolled oats, both sugars, cinnamon, and salt for the crumble in a mixing area.
  2. Cut in cold unsalted butter (and lard if using) until large crumbly clumps form.
  3. Spread the crumble thickly over the apples, then press very gently so it adheres.
Bake
  1. Bake for 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around.
Rest and serve
  1. Rest the crisp for 15 minutes before serving.
  2. Serve with vanilla ice cream and pour over cold heavy cream.

Notes

Pro tip: bake on the lower half of the oven rack so the underside gets hot enough for bubbling filling and a set crumble. Store covered in the refrigerator up to 4 days; reheat individual portions at 350F until warm. Freezing is yes for the baked crisp (up to 2 months), then thaw overnight in the fridge and reheat. For a dairy-friendly swap, use vegan butter instead of unsalted butter and skip lard for an all-butter version (texture may be slightly less rich).