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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp with a spiced apple filling and a thick, buttery oat crumble. Baked until the topping is deeply golden and the apples bubble all around, then rested for easy, chunky 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
Ingredients Equipment Method Notes

Ingredients
  

For 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
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
  • 2 stick unsalted butter Cold, cubed.
  • 1 vanilla ice cream or whipped cream For serving.

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prepare and fill the baking dish
  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 in the baking dish in a thick layer.
Make the crumble topping
  1. Combine the rolled oats, all-purpose flour, packed brown sugar, cinnamon, and salt.
  2. Work the cold cubed unsalted butter into the dry ingredients with your hands until the mixture forms large, butter-streaked clumps.
Assemble and bake
  1. Pour and spread the crumble topping generously over the apples, piling it thick.
  2. Bake for 50-55 minutes at 350F until the topping is deeply golden and the apple filling bubbles all around.
Rest and serve
  1. Rest the crisp for 15 minutes before scooping so the juices thicken slightly.
  2. Serve warm with vanilla ice cream or whipped cream.

Notes

Pro tip: let the crisp rest the full 15 minutes—this helps the bubbling apple juices set so scoops hold their shape. Store covered in the refrigerator up to 4 days; reheat in the oven at 350F until warmed through. Freezing is yes for assembled portions (wrap tightly); thaw overnight in the fridge and reheat. For a lighter option, use light butter and reduce brown sugar by 2 tbsp without changing bake time.