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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp with a thick buttery oat crumble and a spiced apple filling. Baked until the topping is deeply golden and the apple juices bubble around the edges for a cozy, farm-style dessert.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 8 large apples peeled and sliced
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar packed
  • 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 cup unsalted butter cold, cubed (2 sticks)
Serving
  • 1 vanilla ice cream or whipped cream

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F, then generously grease a 9x13 baking dish so the crisp releases easily after baking. The dish should look lightly coated with no dry patches.
  2. Toss apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until the apples look evenly coated. Spread the mixture in the prepared dish in a thick, level layer.
  3. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then work in cold cubed unsalted butter with your hands until the topping forms large, butter-streaked clumps. Stop mixing once you see chunky clusters rather than a fine powder.
  4. Pour and spread the crumble topping generously over the apples, piling it thick so the surface stays craggy. Make sure apples are mostly covered even if some edges peek through.
  5. Bake for 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around the edges. Look for bubbling at the sides and a firm, browned crumble surface.
  6. Rest the apple crisp for 15 minutes before scooping so the juices thicken slightly and the crumble holds together. Serve warm with vanilla ice cream or whipped cream.

Notes

Pro tip: after mixing the topping, leave it in chunky clumps—pressing it too fine can make it bake up more like a cookie crust. Store covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave until warm. Freezing is yes: freeze baked portions up to 2 months, then thaw and reheat. For a lighter option, use half the butter (reduce to 1 stick) and add 2 tbsp extra flour to keep the crumble texture.