Crispy Amish Cinnamon Flop – Better Than Takeout
Crispy Amish Cinnamon Flop – A cozy, comforting dessert that’s better than takeout. After making this many times, I’ve perfected the trick to a golden, crispy topping with a warm, gooey filling. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Chocolate Mousse Brownies and One-Pot Honey BBQ Sausage Pasta.
Why This Crispy Amish Cinnamon Flop – Better Than Takeout Is Pure Comfort
- Golden, crispy topping
- Warm, gooey filling
- Easy to make from scratch
- Better than takeout
What You'll Need for Crispy Amish Cinnamon Flop – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 6 cups peeled and sliced apples
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup packed light-brown sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Optional: Vanilla ice cream or whipped cream, for serving
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples for the best flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of mixing the topping → See on Amazon
- Apple Peeler — Saves time and effort in preparing the apples → See on Amazon
How to Make Crispy Amish Cinnamon Flop – Better Than Takeout
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare apples: Peel, core, and slice apples. Arrange in a 9×13-inch baking dish.
- Make topping: In a large bowl, combine flour, oats, brown sugar, cinnamon, salt, and baking soda. Add cold butter and mix until crumbly.
- Assemble and bake: Sprinkle topping evenly over apples. Bake for 35-40 minutes, until golden and bubbly.
Cook's Tips for Perfect Crispy Amish Cinnamon Flop – Better Than Takeout
- : Use cold butter for a flaky topping.
- Common mistake and fix: If the topping is too dry, add a little more butter or a splash of milk.
- : For a crisper topping, bake the flop on a preheated baking sheet.
- : To prevent the topping from getting soggy, don't overcook the apples before baking.
Storing & Reheating Crispy Amish Cinnamon Flop – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in the fridge for up to 5 days. Make-ahead tip: This recipe can be made ahead and baked just before serving.
Freezing Crispy Amish Cinnamon Flop – Better Than Takeout
Freeze the unbaked flop for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) until warmed through. Microwave: Reheat in the microwave for 1-2 minutes, then crisp in the oven.
Recipe Notes
- Chef tip: For a tangier filling, add a squeeze of lemon juice to the apples.
- Best substitution: Substitute the apples with pears for a different flavor.
- Make-ahead: Prepare the topping and slice the apples up to a day ahead. Store separately in the fridge.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the topping is burning, cover the dish loosely with aluminum foil.
Want to level up this recipe?
High-quality baking dish — Ensures even heating and prevents hot spots → Check price on Amazon
Crispy Amish Cinnamon Flop – Better Than Takeout
Ingredients
Main Ingredients
- 6 cups peeled and sliced apples
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 cup packed light-brown sugar
- 1/2 cup cold unsalted butter, cut into small pieces
Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Optional Toppings
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Prepare apples: Peel, core, and slice apples. Arrange in a 9×13-inch baking dish.
- Make topping: In a large bowl, combine flour, oats, brown sugar, cinnamon, salt, and baking soda. Add cold butter and mix until crumbly.
- Assemble and bake: Sprinkle topping evenly over apples. Bake for 35-40 minutes, until golden and bubbly.
Notes
- Chef tip: For a tangier filling, add a squeeze of lemon juice to the apples.
- Best substitution: Substitute the apples with pears for a different flavor.
- Make-ahead: Prepare the topping and slice the apples up to a day ahead. Store separately in the fridge.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the topping is burning, cover the dish loosely with aluminum foil.
Storage
- Fridge: Store leftovers in the fridge for up to 5 days.
- Freezer: Freeze the unbaked flop for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp in the oven.
- Make ahead: This recipe can be made ahead and baked just before serving.
Nutrition Per Serving
- Calories: 380
- Protein: 4g
- Fat: 12g
- Carbs: 62g
- Fiber: 5g
- Sugar: 32g
- Sodium: 220mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Amish Cinnamon Flop – Better Than Takeout FAQs
Yes, prepare the topping and slice the apples up to a day ahead. Store separately in the fridge.
If the topping is too dry, add a little more butter or a splash of milk. If the apples are overcooked, they can release too much liquid, making the topping dry.
No, this recipe is best baked in the oven.
Pears work well as a substitute for apples in this recipe.
Don't overcook the apples before baking and ensure the topping is not too moist.
A Warm Final Note
I can’t wait for you to try Crispy Amish Cinnamon Flop – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
