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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp features a spiced apple filling baked until bubbling beneath a thick, buttery oat crumble. The topping turns deeply golden and clumpy for that classic farmhouse texture.
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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: 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)
Serving
  • 1 vanilla ice cream or whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and generously grease a 9x13 baking dish.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice, then spread them in the dish in a thick layer.
  3. Combine the rolled oats, flour, packed brown sugar, cinnamon, and salt.
  4. Work the cold cubed unsalted butter into the oat mixture with your hands until it forms large, butter-streaked clumps.
  5. Pour and spread the crumble topping generously over the apples, piling it thick.
  6. Bake for 50-55 minutes, until the topping is deeply golden and the apple filling bubbles all around.
Rest and serve
  1. Rest the apple crisp for 15 minutes before scooping.
  2. Serve warm with vanilla ice cream or whipped cream.

Notes

Pro tip: spread the apples into a thick, even layer so the cornstarch thickens into a glossy sauce around every bite. Store leftovers covered in the refrigerator for up to 4 days; reheat individual portions in the oven or microwave until warm. Freezing is not recommended for best crumble texture. For a lighter option, use half the butter in the topping (or substitute cold coconut oil) to reduce richness while keeping the clumpy oat finish.