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Amish Apple Crisp

Amish apple crisp with a deeply spiced apple filling and a thick, golden crumble topping. Bakes until bubbling at the edges for a hearty, farmhouse-style dessert that’s finished with vanilla ice cream and cold cream.
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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 apples, 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 cup unsalted butter Cold, cubed (2 sticks)
  • 0.5 cup lard Or additional butter; traditional Amish method
  • 1 vanilla ice cream For serving
  • 1 heavy cream For serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare pan
  1. Preheat oven to 350F and grease a large 10x15 roasting pan or 9x13 baking dish.
Make spiced apple filling
  1. Toss apple slices with both sugars, cinnamon, nutmeg, allspice, flour, and lemon juice until evenly coated.
  2. Spread the apples in the prepared pan in a deep, even layer.
Make Amish crumble
  1. Combine flour, oats, both sugars, cinnamon, and salt, then cut in cold butter (and lard if using) until large crumbly clumps form.
Assemble and bake
  1. Spread crumble thickly over the apples and press very gently so the topping stays in clumps.
  2. Bake 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around.
Rest and serve
  1. Rest 15 minutes before serving so the filling sets slightly.
  2. Serve with vanilla ice cream and a pour of cold heavy cream.

Notes

For the crispiest topping, keep the butter (and lard, if using) cold until you cut it into the dry ingredients, creating larger clumps instead of sandy crumbs. Store covered in the refrigerator up to 4 days; rewarm in a 350F oven until hot through. Freezing is okay for up to 2 months, though the texture may soften after thawing. For a lighter variation, swap the lard for additional cold butter to reduce saturated fat while keeping the same crumble method.