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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp features a spiced apple filling with thick buttery oat crumble baked until the topping turns deeply golden and the filling bubbles. This classic American dessert bakes in a 9x13 dish for a generous, clumpy topping and spoonable slices.
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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: 420
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 lb cold unsalted butter 2 sticks, cubed
serving
  • 1 vanilla ice cream or whipped cream

Equipment

  • 1 sheet pan

Method
 

Prep and make the apple filling
  1. Preheat oven to 350F, then generously grease a 9x13 baking dish for easy release. Aim for a dry, evenly greased surface.
  2. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice. Spread the apples in the prepared dish in a thick, even layer.
Build the farm-style crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a mixing bowl. Add cold butter and work with your hands until the mixture forms large, butter-streaked clumps.
  2. Pour and spread the crumble topping generously over the apples, piling it thick to cover the filling. Leave some clumps visible so the top crisps well.
Bake and serve
  1. Bake at 350F for 50-55 minutes until the topping is deeply golden. Look for bubbling in the apple filling around the edges.
  2. Rest for 15 minutes before scooping so the juices thicken slightly. Serve warm with vanilla ice cream or whipped cream.

Notes

Pro tip: use cold butter for the crumble so you get big, buttery clumps that turn crisp and golden. Refrigerate leftovers covered for up to 4 days; reheat individual portions in the oven or microwave until warm. Freeze baked crisp for up to 2 months (thaw overnight in the fridge). For a lighter swap, you can use half the butter in the topping (for example, 1 stick instead of 2) and increase oats by 1/4 cup to maintain texture.