Best Crispy Amish Cinnamon Flop
Crispy Amish Cinnamon Flop is the best way to satisfy your sweet tooth in a hurry. After making this many times, I’ve discovered the trick to a perfect, gooey center every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Garlic Butter Steak Bites with Pasta and Parmesan Cream and Garlic Butter Steak Bites and Potatoes.
Why This Best Crispy Amish Cinnamon Flop Is Pure Comfort
- Crispy topping with a warm, gooey center
- Better than takeout in just 20 minutes
- Easy to make with simple ingredients
- Perfect for satisfying your sweet tooth
What You'll Need for Best Crispy Amish Cinnamon Flop
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
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup cold butter, cubed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 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
- Apple Peeler — Saves time and effort in peeling apples. → See on Amazon
- Food Processor — Makes quick work of chopping and mixing ingredients. → See on Amazon
How to Make Best Crispy Amish Cinnamon Flop
- Prepare apples: Peel, core, and slice apples. Toss with sugar, cinnamon, nutmeg, and salt. Transfer to a greased 9×9-inch baking dish.
- Make topping: In a food processor, combine flour, oats, and cold butter. Pulse until crumbly. Stir in 1/2 cup of the apple mixture.
- Bake: Sprinkle topping over apples. Bake at 375°F (190°C) for 25-30 minutes or until golden and bubbly.
Cook's Tips for Perfect Best Crispy Amish Cinnamon Flop
- : Use a mix of sweet and tart apples for the best flavor.
- Common mistake and fix: If your topping is too dry, add a tablespoon of cold water and pulse until it clumps together.
- : For a crisper topping, use cold butter and don't overmix.
- : To prevent soggy apples, don't overcrowd the baking dish.
Storing & Reheating Best Crispy Amish Cinnamon Flop
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: Prepare the apple mixture and topping up to a day ahead. Store separately in the fridge. Bake as directed when ready.
Freezing Best Crispy Amish Cinnamon Flop
Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Stir and add a splash of water if needed.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free oats and flour.
- Best substitution: Substitute pears for apples for a different twist.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the topping is browning too quickly, tent the baking dish with aluminum foil.
Want to level up this recipe?
High-quality baking dish — Even heat distribution for perfect baking results. → Check price on Amazon
Best Crispy Amish Cinnamon Flop
Ingredients
Main Ingredients
- 6 cups peeled and sliced apples
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup cold butter, cubed
Seasonings
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Optional Toppings
- Vanilla ice cream or whipped cream, for serving
Instructions
- Prepare apples: Peel, core, and slice apples. Toss with sugar, cinnamon, nutmeg, and salt. Transfer to a greased 9×9-inch baking dish.
- Make topping: In a food processor, combine flour, oats, and cold butter. Pulse until crumbly. Stir in 1/2 cup of the apple mixture.
- Bake: Sprinkle topping over apples. Bake at 375°F (190°C) for 25-30 minutes or until golden and bubbly.
Notes
- Chef tip: For a gluten-free version, use gluten-free oats and flour.
- Best substitution: Substitute pears for apples for a different twist.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be doubled and baked in a 9×13-inch baking dish.
- Troubleshooting: If the topping is browning too quickly, tent the baking dish with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Stir and add a splash of water if needed.
- Make ahead: Prepare the apple mixture and topping up to a day ahead. Store separately in the fridge. Bake as directed when ready.
Nutrition Per Serving
- Calories: 270
- Protein: 2g
- Fat: 12g
- Carbs: 40g
- Fiber: 4g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 30mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Crispy Amish Cinnamon Flop FAQs
Yes, prepare the apple mixture and topping up to a day ahead. Store separately in the fridge. Bake as directed when ready.
If your topping is too dry, add a tablespoon of cold water and pulse until it clumps together. If the apples are too dry, add a splash of water before baking.
No, this recipe is best baked in the oven. The air fryer may not provide even heat distribution.
Substitute pears for apples for a different twist.
To prevent a soggy topping, use cold butter and don't overmix. For a crisper topping, bake at a slightly higher temperature or tent the baking dish with aluminum foil.
A Warm Final Note
I can’t wait for you to try Best Crispy Amish Cinnamon Flop 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!
