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Amish Apple Crisp

Amish apple crisp with a deeply spiced apple filling and a thick, golden-brown sugar oat crumble baked until the filling bubbles. Finished with a 15-minute rest for a cozy, scoopable texture that pairs beautifully with vanilla ice 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, 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 (traditional Amish method).
  • 1 vanilla ice cream For serving.
  • 1 heavy cream For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F, then grease a large 10x15 roasting pan or 9x13 baking dish so the crisp releases cleanly.
Make the apple filling
  1. In a large pan, toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, flour, and lemon juice until the apples look evenly coated.
  2. Spread the apples in the prepared pan in a deep layer so they bake into a bubbling filling.
Make Amish-style crumble
  1. Combine all-purpose flour, rolled oats, both sugars, cinnamon, and salt, then cut in cold unsalted butter (and lard if using) with your hands until large crumbly clumps form with no dry flour pockets.
Assemble and bake
  1. Spread crumble thickly over the apples and press very gently to help it adhere without compacting.
  2. Bake 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around the edges.
Rest and serve
  1. Rest 15 minutes after baking so the filling sets slightly before slicing and serving.
  2. Serve warm with vanilla ice cream and a pour of cold heavy cream for a creamy contrast.

Notes

Pro tip: for the most classic crumble texture, keep the butter and lard very cold and stop mixing as soon as large clumps form—overworking can make the topping bake flatter. Store covered in the refrigerator up to 4 days; rewarm portions in the oven or microwave. Freezing is not recommended because the apples and topping can lose their crispness. For a simpler swap, use all butter instead of lard to keep the flavor close while reducing reliance on traditional fat.