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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp with a thick, buttery oat crumble and a spiced apple filling that bubbles at the edges. Baked until deeply golden, then rested so every scoop holds together.
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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 peeled and sliced
  • 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, cubed (2 sticks)
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F and generously grease a 9x13 baking dish. Use a dish that can hold the apples and a thick, even crumble layer.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated. Spread the apples in the prepared dish in a thick, even layer.
Build the crumble topping
  1. Combine the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl. Work in the cold cubed unsalted butter with your hands until the mixture forms large, butter-streaked clumps.
  2. Pour and spread the crumble topping generously over the apples and pile it thick. Leave an even blanket of topping so the surface bakes up golden.
Bake and rest
  1. Bake for 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around. If the crumble is browning quickly, rotate the dish once during baking.
  2. Rest the crisp for 15 minutes before scooping so the juices thicken slightly. Serve with vanilla ice cream.

Notes

For the best texture, keep the butter cold while you rub it into the oat mixture so you get big, clumpy crumbs that turn extra crisp. Store covered in the refrigerator for up to 4 days; reheat individual portions in the oven or microwave until warm. Freezing: yes—freeze cooled portions up to 2 months and thaw in the fridge before reheating. For a lighter option, use oat milk or reduce the butter slightly, but expect a softer topping.