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Amish Apple Crisp

Amish apple crisp with a thick, deeply golden brown sugar oat crumble and bubbling spiced apples. Baked until the topping sets and the fruit filling shows caramelized edges, then rested for clean, scoopable 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 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
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
serving
  • 1 vanilla ice cream
  • 1 heavy cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and grease a large 10x15 roasting pan or 9x13 baking dish. Set the pan aside so the fruit can go in as soon as it’s mixed.
  2. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, all-purpose flour, and lemon juice until the apples look well coated. Spread the apples in the prepared pan in a deep, even layer.
  3. For the crumble, combine all-purpose flour, rolled oats, both sugars, cinnamon, and salt. Cut in cold unsalted butter (and lard if using) until large, crumbly clumps form.
  4. Spread the crumble thickly over the apples and press very gently to help it adhere. Leave a light, uneven crumble texture on top.
  5. Bake for 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around. Watch for caramelized edges around the fruit as the last 10 minutes approach.
  6. Rest the crisp for 15 minutes before serving. This lets the bubbling filling set so you can slice cleanly.
Serve
  1. Serve warm Amish apple crisp with vanilla ice cream. Pour cold heavy cream over the top or at the table right before eating.

Notes

Pro tip: press the crumble only lightly—large clumps bake into a sturdier, more old-fashioned texture. Store covered in the refrigerator up to 4 days; reheat individual portions in the microwave or a 300F oven until warmed through. Freezing is yes—freeze cooled crisp (tightly wrapped) up to 2 months and thaw overnight in the fridge, then reheat. For a lighter swap, you can use additional butter instead of lard, keeping the crumble method the same.