Crispy Amish Cinnamon Flop | Better Than Takeout
After making this Amish Cinnamon Flop dozens of times, I’ve mastered the perfect crispy topping and gooey center. If you’ve ever struggled with soggy texture, keep reading for my secret trick. If you love recipes like this, you’ll also enjoy Raspberry Cheesecake French Toast Casserole and Chicken Broccoli Rice Casserole.
Why This Crispy Amish Cinnamon Flop | Better Than Takeout Is Pure Comfort
- Golden, crispy topping
- Warm, gooey apple filling
- Easy to make, 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.
- Apples
- Cinnamon
- Flour
- Oats
- Brown Sugar
- Ground Cinnamon
- Nutmeg
- Salt
- Optional: Vanilla Ice Cream
- Optional: Whipped Cream
- Optional: Caramel Sauce
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Jonagold, Honeycrisp, or Granny Smith.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of combining the topping ingredients. → See on Amazon
- Pyrex Glass Baking Dish — Even heat distribution ensures a perfectly cooked crispy topping. → See on Amazon
How to Make Crispy Amish Cinnamon Flop | Better Than Takeout
- Prepare the apple filling: Peel, core, and slice the apples. Toss with sugar, cinnamon, and nutmeg. Transfer to a baking dish.
- Make the topping: Combine flour, oats, brown sugar, and salt. Cut in butter until crumbly. Sprinkle over apples.
- Bake: Bake at 375°F (190°C) for 30-35 minutes or until golden and bubbly.
Cook's Tips for Perfect Crispy Amish Cinnamon Flop | Better Than Takeout
- Common mistake and fix: To prevent a soggy topping, don't overmix the dry ingredients with the butter. Keep it crumbly.
- Pro tip: For an extra crunch, add 1/2 cup of chopped nuts to the topping.
- Pro tip: To make ahead, prepare the filling and topping separately. Store in the fridge. Assemble and bake when ready to serve.
Storing & Reheating Crispy Amish Cinnamon Flop | Better Than Takeout
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: The filling can be made up to 1 day ahead. Store in the fridge.
Freezing Crispy Amish Cinnamon Flop | Better Than Takeout
Freeze the unbaked topping for up to 3 months. Thaw before baking.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp under the broiler for 2-3 minutes.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend.
- Best substitution: Replace the apples with pears for a different twist.
- Make-ahead: Assemble the dish, but don't bake. Refrigerate for up to 1 day. Bake as directed when ready to serve.
- Scaling: This recipe can be doubled and baked in a 9×13-inch dish.
- Troubleshooting: If the topping is browning too quickly, cover the dish loosely with foil.
Want to level up this recipe?
Instant-Read Thermometer — Ensures the apples are cooked through without overbaking the topping. → Check price on Amazon
Crispy Amish Cinnamon Flop | Better Than Takeout
Ingredients
Main Ingredients
- Apples
- Cinnamon
- Flour
- Oats
- Brown Sugar
Seasonings
- Ground Cinnamon
- Nutmeg
- Salt
Optional Toppings
- Vanilla Ice Cream
- Whipped Cream
- Caramel Sauce
Instructions
- Prepare the apple filling: Peel, core, and slice the apples. Toss with sugar, cinnamon, and nutmeg. Transfer to a baking dish.
- Make the topping: Combine flour, oats, brown sugar, and salt. Cut in butter until crumbly. Sprinkle over apples.
- Bake: Bake at 375°F (190°C) for 30-35 minutes or until golden and bubbly.
Notes
- Chef tip: For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend.
- Best substitution: Replace the apples with pears for a different twist.
- Make-ahead: Assemble the dish, but don't bake. Refrigerate for up to 1 day. Bake as directed when ready to serve.
- Scaling: This recipe can be doubled and baked in a 9×13-inch dish.
- Troubleshooting: If the topping is browning too quickly, cover the dish loosely with foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze the unbaked topping for up to 3 months. Thaw before baking.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp under the broiler for 2-3 minutes.
- Make ahead: The filling can be made up to 1 day ahead. Store in the fridge.
Nutrition Per Serving
- Calories: 350
- Protein: 3g
- Fat: 12g
- Carbs: 55g
- Fiber: 4g
- Sugar: 35g
- Sodium: 200mg
- 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 filling and topping separately. Store in the fridge. Assemble and bake when ready to serve.
You may have overmixed the topping or not used enough butter. Keep the topping crumbly and ensure the apples are cooked through.
No, this recipe is best suited for the oven. The air fryer may not cook the apples properly.
Pears work well as a substitute. They have a similar texture and flavor profile.
It depends on personal preference. Amish Cinnamon Flop has a thicker, gooier filling and a crispier topping.
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!
