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Amish Apple Crisp

Amish apple crisp with a deeply spiced apple filling and a thick, golden-brown sugar oat crumble. Baked until the topping is caramelized and the fruit filling bubbles around the edges.
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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: 390
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
  • 16 oz cold unsalted butter 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
 

Prep and fill
  1. Preheat oven to 350F and grease a large 10x15 roasting pan or 9x13 baking dish so the crisp releases easily.
  2. Toss 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 Amish crumble
  1. Combine all-purpose flour, rolled oats, both sugars, cinnamon, and salt, then cut in cold butter (and lard if using) by hand until large, crumbly clumps form.
  2. Spread the crumble thickly over the apples and press very gently so it stays lumpy for better browning.
Bake
  1. Bake for 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around the edges.
Rest and serve
  1. Rest the crisp for 15 minutes before serving so the filling thickens slightly.
  2. Serve warm with vanilla ice cream and pour cold heavy cream over the top.

Notes

For the most traditional Amish-style crumble, cut the butter (and optional lard) into the dry mix until you get big clumps, not fine crumbs—those clumps help create a crisp, caramelized top. Store covered in the refrigerator for up to 4 days; reheat portions in a 350F oven until warmed through. Freeze baked crisp up to 2 months (thaw overnight in the fridge). For a dairy-light swap, use additional butter in place of lard and serve with dairy-free ice cream and oat-based cream if desired.