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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp with a thick, butter-streaked oat crumble and caramelized golden top. Juicy spiced apples bake until the filling bubbles around a crunchy clump topping, then rest for easy scooping.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 8 large apples
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 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 unsalted butter, cold Use cubed, 2 sticks.
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and apple filling
  1. Preheat oven to 350F and generously grease a 9x13 baking dish to prevent sticking.
  2. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then spread in the prepared dish in a thick layer.
Make crumble topping
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt, then work in cold cubed butter with your hands until you get large, butter-streaked clumps.
  2. Pour and spread the crumble topping generously over the apples, piling it thick for a crunchy top.
Bake and rest
  1. Bake for 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around.
  2. Rest for 15 minutes before scooping so the crisp sets, then serve with vanilla ice cream or whipped cream.

Notes

For the thickest clumps, stop mixing as soon as you see butter-streaked clusters—overworking can make the topping bake flat. Refrigerate covered for up to 4 days; rewarm at 350F for 10-15 minutes. Freeze baked apple crisp for up to 2 months (thaw overnight in the fridge). For a dairy-light option, use a cold plant-based butter substitute and serve with dairy-free ice cream.