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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp with a spiced apple filling and a thick, butter-streaked oat crumble that bakes to a deeply golden, bubbling top. Oven-baked in a 9x13 dish for easy family-style scoops with 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 8 apples Large, 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
  • 16 oz unsalted butter Cold, cubed (2 sticks).
For serving
  • 1 vanilla ice cream Or whipped cream.
  • 1 whipped cream Optional alternative to ice cream.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep & preheat
  1. Preheat the oven to 350F and generously grease a 9x13 baking dish so the crisp lifts cleanly after baking.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until the fruit is evenly coated and looks slightly thickened.
  2. Spread the coated apples in the prepared dish in a thick, even layer so they bake down and bubble throughout.
Make the crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then work in the cold cubed butter by hand until the mixture forms large, butter-streaked clumps.
  2. Pour and spread the crumble topping generously over the apples, piling it thick so it crisps on top rather than sinking.
Bake
  1. Bake for 50-55 minutes until the topping is deeply golden and the apple filling bubbles all around at the edges and through the crumble.
Rest & serve
  1. Rest the crisp for 15 minutes before scooping so the juices set slightly and each portion holds together.
  2. Serve warm with vanilla ice cream or whipped cream for a creamy contrast to the caramelized crumble.

Notes

Pro tip: use a mix of apples that hold their shape (and cut consistently) so the filling turns jammy but not mushy. Refrigerate leftovers in a covered container for up to 4 days; reheat in a 350F oven until warmed through. Freezing is not recommended due to topping texture, but you can freeze baked portions for up to 1 month and re-crisp at 350F. For a lighter swap, reduce butter in the topping by half and replace with chilled coconut oil (texture will be slightly less crisp).