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Amish Apple Crisp

Amish apple crisp with a deeply spiced apple filling and a thick, clumpy brown-sugar oat crumble baked until bubbling around the edges. Rested for 15 minutes, it slices cleanly and tastes warm with a scoop of vanilla ice cream and cold cream.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 8 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 (traditional method)
  • 1 vanilla ice cream for serving
  • 1 heavy cream for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and fill the pan
  1. Preheat the oven to 350F, and grease a large 10x15 roasting pan or a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, all-purpose flour, and lemon juice, then spread them in the prepared pan in a deep layer.
Make the crumble and bake
  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.
  2. Spread the crumble thickly over the apples and press it very gently so it adheres.
  3. Bake for 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around.
Rest and serve
  1. Rest the crisp for 15 minutes before serving, so the juices set slightly.
  2. Serve warm with vanilla ice cream and a pour of cold heavy cream.

Notes

Pro tip: press the crumble only gently—tight packing can make the topping feel dense instead of crisp. Store covered in the refrigerator for up to 4 days; reheat individual portions in a 350F oven until warmed through. Freezing is possible for the baked crisp (up to 2 months), though the topping may soften slightly after thawing. For a lighter option, use all butter instead of lard to reduce traditional fat-forward richness.