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Amish Apple Crisp

Amish apple crisp is a classic American dessert with a deeply golden, thick oat crumble over a spiced apple filling that bubbles at the edges. Bake until the topping clumps and browns, then rest so the juices thicken for easy spooning.
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Prep Time 20 minutes
Cook Time 55 minutes
rest 15 minutes
Total Time 1 hour 30 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
  • 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 additional butter
  • 1 vanilla ice cream for serving
  • 1 heavy cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350F, and grease a large 10x15 roasting pan or 9x13 baking dish for easy release.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, all-purpose flour, and lemon juice until evenly coated.
  2. Spread the apple mixture in the prepared pan in a deep, even layer so it bakes with bubbling edges.
Build the Amish crumble
  1. Combine flour, rolled oats, brown sugar, granulated sugar, cinnamon, and salt, then mix until the dry crumbs are uniform.
  2. Cut the cold unsalted butter (and lard if using) into the dry mixture with your hands until large crumbly clumps form and no big dry patches remain.
  3. Spread the crumble thickly over the apples, pressing very gently to help the clumps adhere.
Bake and rest
  1. Bake at 350F for 50-55 minutes, until the topping is deeply golden and the apple filling bubbles all around the edges.
  2. Rest the crisp for 15 minutes before serving so the juices thicken slightly and set under the crumble.
Serve
  1. Serve warm with vanilla ice cream and pour over cold heavy cream for contrast against the spiced apples.

Notes

For best texture, use large apples and keep the crumble topping thick—pressing only lightly helps it bake into clumps instead of a sandy layer. Store covered in the refrigerator for up to 4 days; rewarm portions in the oven at 325F until hot. Freeze baked crisp (tightly wrapped) for up to 2 months and thaw overnight in the fridge before reheating. For a dairy-light swap, replace the butter/lard amount with an equal measure of a solid plant-based baking fat and use non-dairy ice cream.