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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp is a cozy American dessert with a thick, butter-streaked oat crumble over a spiced, bubbling apple filling. Baked at 350°F until the top is deeply golden and the apples soften into a jammy layer.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 8 large apples peeled and sliced
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 3 tbsp cornstarch
  • 2 tbsp lemon juice
farm-style crumble topping
  • 2 cup rolled oats
  • 1.5 cup all-purpose flour
  • 1.5 cup brown sugar packed
  • 2 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup cold unsalted butter cubed; 2 sticks
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and generously grease a 9x13 baking dish for easy release. You should see the oven fully come up to temperature before baking.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until the apples look evenly coated. Spread the apple mixture in the prepared dish in a thick, even layer.
  3. Combine the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then work in the cold unsalted butter by hand until the topping forms large butter-streaked clumps. Keep clumps chunky for the crisp texture.
  4. Pour and spread the crumble topping generously over the apples, piling it thick so the top bakes up golden. Make sure the apples are well covered.
  5. Bake for 50-55 minutes at 350°F until the topping is deeply golden and you can see the apple filling bubbling all around the edges. If the top browns too quickly, rotate the dish and continue baking.
Rest and serve
  1. Rest the apple crisp for 15 minutes before scooping to let the filling set slightly. The surface should look set and still crisp at the edges.
  2. Serve warm with vanilla ice cream or whipped cream. Add right before eating so the topping stays crisp.

Notes

For clean, scoopable portions, let the crisp rest the full 15 minutes so the cornstarch thickens the juices. Store covered in the refrigerator up to 4 days; reheat individual servings at 350°F until warm. Freezing is OK for up to 2 months—thaw overnight in the fridge and rewarm. For a lighter swap, use half the butter in the topping (replace with additional oats) to reduce fat while keeping a clumpy crumble.