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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp features a thick spiced apple filling and a buttery oat crumble that bakes up deeply golden with bubbling edges. The crisp rests briefly so the topping sets and the fruit slices scoop neatly.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For 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
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).
For serving
  • 1 vanilla ice cream or whipped cream

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F and generously grease a 9x13 baking dish so the crisp releases cleanly.
  2. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated, then spread them in the baking dish in a thick layer.
  3. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then work in the cold cubed unsalted butter with your hands until the mixture forms large, butter-streaked clumps.
  4. Pour and spread the crumble topping generously over the apples, piling it thick for maximum crunch.
  5. Bake 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around.
Serve
  1. Rest 15 minutes, letting the bubbling juices thicken so the crisp scoops without collapsing.
  2. Serve with vanilla ice cream or whipped cream.

Notes

Tip: use a thick, even apple layer so the filling bubbles consistently under the oat clumps. Store covered in the refrigerator for up to 4 days and reheat individual portions in the oven at 350F until warmed through. Freeze baked crisp for up to 2 months; thaw overnight in the fridge and reheat. For a lighter option, swap half the butter in the topping for an equal amount of a 1:1 baking butter substitute if desired.