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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp delivers a thick, buttery oat crumble with a deeply golden top over bubbly spiced apple filling. Baked until the juices bubble around the edges, then rested for clean, scoopable slices.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

For 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
For 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 for serving (or whipped cream)

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep & preheat
  1. Preheat the oven to 350F and generously grease a 9x13 baking dish.
  2. Place the baking dish on a sheet pan to catch any drips during baking.
Make apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated, then spread in the prepared dish in a thick layer.
Make farm-style crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then work in the cold butter with your hands until large, butter-streaked clumps form.
  2. Pour and spread the crumble topping generously over the apples, piling it thick.
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 & serve
  1. Rest the crisp for 15 minutes so the juices thicken before serving.
  2. Scoop and serve with vanilla ice cream or whipped cream.

Notes

Pro tip: pile the crumble high and leave visible apple peeking at the edges—during baking it thickens into a jammy filling. Store covered in the refrigerator for up to 4 days; rewarm at 325F until hot through. Freeze baked crisp for up to 2 months; thaw overnight in the fridge and reheat. For a lighter option, replace half the butter with unsweetened applesauce in the crumble (texture will be slightly less clumpy).