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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp with a thick, buttery oat crumble and a bubbling spiced apple filling. Baked at 350°F until deeply golden, then rested for clean scoops.
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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
  

apple filling
  • 8 large apples 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
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 cold unsalted butter cubed (2 sticks)
  • 1 vanilla ice cream for serving
  • 1 whipped cream for serving

Equipment

  • 1 sheet pan

Method
 

Prep and apple filling
  1. Preheat the oven to 350°F, then generously grease a 9x13 baking dish. Use an even coating so the crisp releases easily after baking.
  2. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice. Spread the coated apples in the prepared dish in a thick, even layer (no bare spots).
Make the crumble and bake
  1. Combine rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt in a bowl. Add the cold cubed butter and work it in with your hands until you get large, butter-streaked clumps.
  2. Pour and spread the crumble topping generously over the apples, piling it thick for full coverage. Make sure the apples are mostly hidden under the clumps.
  3. Bake at 350°F for 50-55 minutes until the topping is deeply golden and the apple filling bubbles all around the edges. Look for active bubbling between the oat clumps and a dry, crisp-looking surface.
Rest and serve
  1. Rest the apple crisp for 15 minutes before scooping. This sets the juices so each spoonful holds together.
  2. Serve warm with vanilla ice cream or whipped cream. Add a generous scoop right before eating so the topping stays crunchy.

Notes

For the thickest, most clumpy crumble, use very cold butter and stop mixing as soon as you get big butter-streaked clumps—overworking makes it turn sandy. Store covered in the refrigerator up to 4 days; reheat individual portions in a 350°F oven for 10-15 minutes until warmed through. Freezing is not recommended because the oat topping softens after thawing. For a dairy-light option, use plant-based butter in the crumble and serve with dairy-free whipped cream.