Amish Cinnamon Flop – Better Than Takeout
Amish Cinnamon Flop is the best crispy, gooey apple dessert you can make at home. After making this many times, I’ve discovered the trick to getting that perfect crispy top and tender apple filling. Keep reading for my tips on making this cozy, better-than-takeout dessert. If you love recipes like this, you’ll also enjoy Crispy Oven Baked Sweet Potato Fries and Raspberry Oatmeal Crumble Bars.
Why This Amish Cinnamon Flop – Better Than Takeout Is Pure Comfort
- Crispy oat topping with a hint of cinnamon
- Gooey, tender apple filling with a touch of sweetness
- Easy to make and ready in under an hour
- Perfect for fall and holiday gatherings
What You'll Need for 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 medium apples, peeled and sliced
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- Ground cinnamon
- Brown sugar
- Vanilla extract
- Optional: Vanilla ice cream
- Optional: Whipped cream
- Optional: Caramel sauce
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Granny Smith, Honeycrisp, or Jonagold for the best flavor.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of combining ingredients for the topping → See on Amazon
- Apple Peeler — Saves time and effort in preparing the apples → See on Amazon
How to Make Amish Cinnamon Flop – Better Than Takeout
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare apples: Peel, core, and slice the apples. You should have about 6 cups of sliced apples.
- Make topping: In a large bowl, combine oats, flour, brown sugar, baking powder, salt, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs.
- Assemble: Spread the sliced apples evenly in a 9×13-inch baking dish. Sprinkle the topping mixture evenly over the apples.
- Bake: Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender.
Cook's Tips for Perfect Amish Cinnamon Flop – Better Than Takeout
- : For a crispier topping, use quick-cooking oats instead of old-fashioned oats.
- Common mistake and fix: If your topping is too dry, add a bit more melted butter. If it's too wet, add a bit more flour.
- : To make ahead, prepare the topping and slice the apples up to one day in advance. Store separately in the refrigerator until ready to bake.
Storing & Reheating 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 refrigerator for up to 5 days. Make-ahead tip: You can assemble the Amish Cinnamon Flop up to one day in advance. Store in the refrigerator until ready to bake.
Freezing Amish Cinnamon Flop – Better Than Takeout
Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 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. The topping may not be as crispy.
Recipe Notes
- Chef tip: For a more indulgent dessert, stir 1/2 cup of chopped nuts into the topping mixture.
- Best substitution: Substitute the all-purpose flour with almond flour for a gluten-free version.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the topping is browning too quickly, cover the dish loosely with aluminum foil.
Want to level up this recipe?
Cast iron skillet — Even heat distribution ensures the perfect crispy topping → Check price on Amazon
Amish Cinnamon Flop – Better Than Takeout
Ingredients
Main Ingredients
- 6 medium apples, peeled and sliced
- 1 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
Seasonings
- Ground cinnamon
- Brown sugar
- Vanilla extract
Optional Toppings
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare apples: Peel, core, and slice the apples. You should have about 6 cups of sliced apples.
- Make topping: In a large bowl, combine oats, flour, brown sugar, baking powder, salt, and cinnamon. Stir in the melted butter until the mixture resembles coarse crumbs.
- Assemble: Spread the sliced apples evenly in a 9×13-inch baking dish. Sprinkle the topping mixture evenly over the apples.
- Bake: Bake for 35-40 minutes, or until the topping is golden brown and the apples are tender.
Notes
- Chef tip: For a more indulgent dessert, stir 1/2 cup of chopped nuts into the topping mixture.
- Best substitution: Substitute the all-purpose flour with almond flour for a gluten-free version.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the topping is browning too quickly, cover the dish loosely with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in a preheated 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. The topping may not be as crispy.
- Make ahead: You can assemble the Amish Cinnamon Flop up to one day in advance. Store in the refrigerator until ready to bake.
Nutrition Per Serving
- Calories: 380
- Protein: 3g
- Fat: 13g
- Carbs: 65g
- Fiber: 5g
- Sugar: 35g
- Sodium: 220mg
- Cholesterol: 35mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Amish Cinnamon Flop – Better Than Takeout FAQs
Yes, you can prepare the topping and slice the apples up to one day in advance. Store separately in the refrigerator until ready to bake.
If your topping is too dry, add a bit more melted butter. If it's too wet, add a bit more flour.
Yes, you can use a mix of sweet and tart apples for the best flavor. Avoid using very soft or overripe apples.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave as needed.
Amish Cinnamon Flop has a crispy, streusel-like topping made with oats, flour, and butter, while Apple Crisp typically has a crumble topping made with oats, flour, and sugar.
A Warm Final Note
I can’t wait for you to try 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!
