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Amish Apple Crisp

Amish apple crisp with a deeply spiced apple filling and thick, golden-brown oat crumble baked until bubbly at the edges. Made in a large dish for a hearty farmhouse-style dessert with caramelized topping.
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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 large apples
  • 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, cubed cold
  • 0.5 cup lard or additional butter traditional Amish method
Serving
  • 1 vanilla ice cream
  • 1 cup heavy cream cold; pour to serve

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat oven to 350F. Grease a large 10x15 roasting pan or 9x13 baking dish.
Make apple filling
  1. Toss apple slices with both sugars, cinnamon, nutmeg, allspice, flour, and lemon juice. Spread the apples in the prepared pan in a deep layer.
Make Amish crumble
  1. Combine flour, oats, both sugars, cinnamon, and salt for the crumble. Cut in cold butter (and lard if using) until large crumbly clumps form, with visible pieces of butter throughout.
Assemble and bake
  1. Spread crumble thickly over the apples, pressing very gently so the topping stays clumpy. Bake 50-55 minutes, until the topping is deeply golden and the apple filling bubbles all around.
Rest and serve
  1. Rest the crisp 15 minutes before serving to set the bubbly filling. Serve warm with vanilla ice cream and a pour of cold heavy cream.

Notes

For the best crumble, keep the butter and lard cold and work quickly so the topping stays chunky instead of pasty. Store covered in the refrigerator up to 4 days; rewarm at 325F until hot through. Freezing is not recommended for best texture. For a lighter option, use an equal amount of plant-based butter and omit the lard (use extra butter) to keep the topping crisp.