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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp pairs tender cinnamon apples with a buttery oat topping baked until golden and bubbling. Serve it warm after a 15-minute rest for crisp, clumpy topping and soft fruit.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 3 lb apples peeled, cored, and sliced 1/4 inch thick
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
For the topping
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 0.75 cup light brown sugar packed
  • 0.5 tsp salt
  • 0.5 cup unsalted butter 1 stick, cold and cut into small pieces

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the apples
  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. In a large bowl, toss the apples with the granulated sugar, cornstarch, lemon juice, and cinnamon.
  4. Spread the apple mixture in the prepared dish.
Make the topping and bake
  1. In a medium bowl, stir together the oats, flour, packed light brown sugar, and salt.
  2. Work in the butter with your fingers until the mixture forms coarse clumps.
  3. Scatter the topping evenly over the apples.
  4. Bake for 45 to 55 minutes, until the topping is golden and the filling bubbles around the edges and the apples are tender when pierced with a knife.
  5. Let the crisp rest for 15 minutes before serving.

Notes

Keep the butter cold as you work it into the topping for the best coarse clumps. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use a measure-for-measure gluten-free flour blend and certified gluten-free oats.