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Amish Apple Crisp

Amish apple crisp with a thick, golden crumb topping and caramelized edges over a deeply spiced apple filling. Baked until the apples bubble around the oats, then rested for clean, scoopable servings.
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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
  

Apple filling
  • 8 apples Large apples, 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
  • 1 lb unsalted butter Cold, cubed (2 sticks).
  • 0.5 cup lard Or additional butter (traditional Amish method).
Serving
  • vanilla ice cream For serving.
  • heavy cream For a cold pour over the crisp.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then grease a large 10x15 roasting pan or 9x13 baking dish.
Make the spiced apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, all-purpose flour, and lemon juice until evenly coated, then spread in the prepared pan in a deep layer.
Make the Amish-style crumble
  1. Combine all-purpose flour, rolled oats, both sugars, cinnamon, and salt, then cut in the cold unsalted butter (and lard if using) 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 holds together, then bake for 50-55 minutes until the topping is deeply golden and the apple filling bubbles all around at 350°F.
Rest and serve
  1. Rest the Amish apple crisp for 15 minutes, then serve with vanilla ice cream and a pour of cold heavy cream.

Notes

Pro tip: press the topping only gently—leaving some clumps helps the crumble turn deeply golden. Store covered in the fridge up to 4 days; reheat individual portions at 350°F until warmed through. Freeze the baked crisp up to 2 months (bake first, cool completely, then freeze); thaw overnight in the fridge and reheat. Dietary swap: for a lighter option, replace lard with additional butter and use unsalted butter plus the same salt amount.