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Hickory Bridge Farm Apple Crisp

Hickory Bridge Farm apple crisp is a classic American dessert with a cinnamon-spiced apple filling and a thick, buttery oat crumble. Bake until the topping turns deeply golden and the apple layer bubbles, then rest briefly for perfect scooping texture.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat the oven to 350F and generously grease a 9x13 baking dish.
  2. Peel and slice the apples, then set aside while you mix the spiced filling.
Make the apple filling
  1. Toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, allspice, cornstarch, and lemon juice until evenly coated.
  2. Spread the coated apples in the prepared dish in a thick, even layer.
Make the crumble topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl.
  2. Work the cold cubed butter into the dry mix with your hands until you get large, butter-streaked clumps.
  3. Pour and spread the crumble topping generously over the apples, piling it thick so the whole surface is covered.
Bake and serve
  1. Bake for 50-55 minutes until the topping is deeply golden and the apple filling bubbles all around.
  2. Rest the crisp for 15 minutes before scooping, then serve with vanilla ice cream or whipped cream.

Notes

For thick, scoopable slices, don’t skip the 15-minute rest—this lets the bubbling juices thicken. Store leftovers covered in the refrigerator up to 4 days; reheat at 350F until warmed through. Freezing is not recommended because the crumble can soften after thawing. If you want a lighter version, swap half the butter for unsweetened applesauce while still forming clumps (texture will be slightly less crisp).