Go Back

Amish Apple Crisp

Amish apple crisp with a thick, deeply golden oat crumble over a spiced apple filling that bubbles at the edges. Baked until the topping turns rich caramel-brown, then rested for scoopable slices with a creamy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
rest 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
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
  • 1 lb unsalted butter cold, cubed (2 sticks)
  • 0.5 cup lard or additional butter (traditional Amish method)
  • 1 vanilla ice cream for serving
  • 1 heavy cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 350F and grease a large 10x15 roasting pan or 9x13 baking dish for easy release.
Make the apple filling
  1. Toss the apple slices with both sugars, cinnamon, nutmeg, allspice, flour, and lemon juice until the apples look evenly coated, then spread them in the pan in a deep layer.
Make the Amish crumble
  1. In a bowl, combine the flour, rolled oats, both sugars, cinnamon, and salt.
  2. Cut the cold butter (and lard if using) into the dry mixture with your hands until large crumbly clumps form.
Assemble and bake
  1. Spread the crumble thickly over the apples and press very gently so the topping stays in clumps.
  2. 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 for 15 minutes before serving so the filling sets and slices hold together.
  2. Serve warm with vanilla ice cream and a pour of cold heavy cream.

Notes

Pro tip: keep the butter (and lard if using) very cold so the crumble forms big, tender clumps instead of fine sand. Store covered in the refrigerator up to 4 days; reheat individual portions at 325F until warm. Freezing is OK for up to 2 months (thaw overnight in the fridge). For a lighter swap, replace the lard with additional butter for the closest flavor without the traditional fat.