Crispy Amish Cinnamon Flop – Better Than Takeout
Crispy Amish Cinnamon Flop is the best dessert to make when you’re craving something warm, gooey, and comforting. After making this many times, I’ve discovered the trick to a perfectly crispy crust is to chill the dough. It’s so much better than takeout and my family begs for this recipe. If you love recipes like this, you’ll also enjoy Garlic Butter Steak Bites with Parmesan Cream Pasta and Garlic Butter Steak Bites and Potatoes.
Why This Crispy Amish Cinnamon Flop – Better Than Takeout Is Pure Comfort
- Crispy, golden crust
- Gooey cinnamon-sugar filling
- Easy to make, better than takeout
- Perfect for fall and holiday gatherings
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.
- Pie crust dough
- Apples
- Brown sugar
- Cinnamon
- Butter
- Ground cinnamon
- Salt
- Vanilla extract
- Optional: Whipped cream
- Optional: Ice cream
- Optional: Caramel sauce
📝 Ingredient Notes
- Apples: Use a mix of sweet and tart apples like Granny Smith and Golden Delicious.
🛒 Tools & Equipment I Recommend
- Pie Crust Dough Press — Makes perfect pie crust every time. → See on Amazon
- Apple Peeler — Saves time and effort in preparing apples. → See on Amazon
How to Make Crispy Amish Cinnamon Flop – Better Than Takeout
- Prepare Apples: Peel, core, and slice apples. Set aside.
- Make Filling: Mix brown sugar, cinnamon, and salt. Add apples and toss to coat.
- Prepare Dough: Roll out pie crust dough. Cut into 8 equal pieces.
- Assemble Flops: Place a spoonful of apple mixture onto each dough piece. Fold dough over and press edges to seal. Brush with melted butter.
- Bake: Place flops on a baking sheet. Bake at 400°F (200°C) for 20-25 minutes or until golden brown.
Cook's Tips for Perfect Crispy Amish Cinnamon Flop – Better Than Takeout
- Pro Tip: Chill the dough for 30 minutes before rolling out to prevent sticking.
- Common mistake and fix: If your flops are soggy, add more flour to the apples and bake at a slightly higher temperature.
- Pro Tip: For a crisper crust, brush the tops with a beaten egg before baking.
- Pro Tip: Serve with vanilla ice cream or whipped cream for an extra special treat.
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 3 days. Make-ahead tip: You can make the apple filling up to 2 days ahead. Keep in the fridge until ready to use.
Freezing Crispy Amish Cinnamon Flop – Better Than Takeout
Freeze uncooked flops for up to 2 months. Bake from frozen, adding a few minutes to baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds.
Recipe Notes
- Chef tip: For a gluten-free version, use a gluten-free pie crust dough.
- Best substitution: You can substitute the apples with pears for a different flavor.
- Make-ahead: You can assemble the flops up to a day ahead. Keep in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the flops are burning on the bottom, place a baking sheet underneath to shield them from the heat.
Want to level up this recipe?
High-quality Baking Sheet — Ensures even baking and easy cleanup. → Check price on Amazon
Crispy Amish Cinnamon Flop – Better Than Takeout
Ingredients
Main Ingredients
- Pie crust dough
- Apples
- Brown sugar
- Cinnamon
- Butter
Seasonings
- Ground cinnamon
- Salt
- Vanilla extract
Optional Toppings
- Whipped cream
- Ice cream
- Caramel sauce
Instructions
- Prepare Apples: Peel, core, and slice apples. Set aside.
- Make Filling: Mix brown sugar, cinnamon, and salt. Add apples and toss to coat.
- Prepare Dough: Roll out pie crust dough. Cut into 8 equal pieces.
- Assemble Flops: Place a spoonful of apple mixture onto each dough piece. Fold dough over and press edges to seal. Brush with melted butter.
- Bake: Place flops on a baking sheet. Bake at 400°F (200°C) for 20-25 minutes or until golden brown.
Notes
- Chef tip: For a gluten-free version, use a gluten-free pie crust dough.
- Best substitution: You can substitute the apples with pears for a different flavor.
- Make-ahead: You can assemble the flops up to a day ahead. Keep in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the flops are burning on the bottom, place a baking sheet underneath to shield them from the heat.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked flops for up to 2 months. Bake from frozen, adding a few minutes to baking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds.
- Make ahead: You can make the apple filling up to 2 days ahead. Keep in the fridge until ready to use.
Nutrition Per Serving
- Calories: 350
- Protein: 5g
- Fat: 15g
- Carbs: 50g
- Fiber: 4g
- Sugar: 30g
- Sodium: 300mg
- Cholesterol: 40mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Amish Cinnamon Flop – Better Than Takeout FAQs
Yes, you can make the apple filling and assemble the flops ahead of time. Keep in the fridge until ready to bake.
This could be due to too much moisture in the apples. Make sure to pat them dry before using. Also, ensure your oven temperature is accurate.
Yes, you can. Cook at 375°F (190°C) for 10-12 minutes or until golden brown.
Amish Cinnamon Flop has a crispy, flaky crust while Apple Dumplings have a soft, biscuit-like crust. Both are delicious, but they have different textures.
Yes, you can freeze uncooked flops for up to 2 months. Bake from frozen, adding a few minutes to baking time.
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!
