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Amish Apple Crisp

Amish apple crisp with a thick, deeply golden oat crumble and spiced apple filling baked until bubbling around the edges. Loaded with cinnamon, nutmeg, and allspice for a classic American dessert with caramelized notes.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 8 apples Large, 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 use additional butter (traditional Amish method).
Serving
  • 1 vanilla ice cream
  • 1 heavy cream For pouring.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the pan
  1. Preheat the oven to 350F and grease a large 10x15 roasting pan or 9x13 baking dish.
Make the spiced apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, flour, and lemon juice, then spread them in the prepared pan in a deep layer with an even surface.
Assemble the Amish-style crumble
  1. Combine flour, rolled oats, both sugars, cinnamon, and salt, then cut in cold unsalted butter (and lard if using) until large crumbly clumps form.
  2. Spread the crumble thickly over the apples and press very gently so the topping holds together.
Bake until deeply golden
  1. Bake at 350F for 50-55 minutes until the topping is deeply golden and the apple filling bubbles all around the edges.
Rest and serve
  1. Rest for 15 minutes before serving so the juices thicken slightly, then top with vanilla ice cream and pour over cold heavy cream.

Notes

For clean slices, let the crisp rest fully at least 15 minutes before serving. Store covered in the refrigerator up to 4 days; rewarm individual portions in the oven or microwave until hot. Freeze the baked crisp (cooled) up to 2 months, then thaw overnight in the fridge and rewarm. If you want a lighter option, swap half the butter in the crumble for chilled coconut oil using the same amount by weight, keeping the clumps intact.