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Amish Apple Crisp

Amish apple crisp is a classic American dessert with a deeply spiced apple filling and a thick, caramelized oat crumble. Bake until the topping turns deep golden brown and the apple filling bubbles around the edges for that hearty, farmhouse-style texture.
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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
  

For 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
For 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, for a traditional Amish method.
For serving
  • 0.5 cup vanilla ice cream
  • 0.5 cup heavy cream Cold, for pouring.

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 a 9x13 baking dish.
Make the 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 them in the prepared pan in a deep layer.
Make the Amish crumble
  1. Combine the all-purpose flour, rolled oats, both sugars, cinnamon, and salt, then cut in the cold butter (and lard if using) with your hands until large, crumbly clumps form.
Assemble
  1. Spread the crumble thickly over the apples and press very gently so the topping sets in place.
Bake
  1. Bake for 50–55 minutes at 350°F until the topping is deeply golden brown and the apple filling bubbles all around.
Rest and serve
  1. Rest the crisp for 15 minutes before serving warm with vanilla ice cream and a pour of cold heavy cream.

Notes

Pro tip: press the crumble only very gently—keeping clumps helps the topping turn crunchy and caramelized instead of sandy. Store covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave. Freeze baked crisp up to 2 months (best re-crisped in the oven). For a lighter option, swap some of the butter/lard for additional butter alternatives, but keep the crumble thickness for the best texture.