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Ina Garten Apple Crisp

Ina Garten apple crisp with tender, bubbling apples and a golden oat-and-butter crumble topping. Baked until the edges caramelize for a classic American dessert with a crisp, clumpy texture.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

apple filling
  • 5 lb Macintosh or Braeburn apples
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 2 tbsp fresh orange juice
  • 2 tbsp fresh lemon juice
  • 0.5 cup granulated sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
generous crumble topping
  • 1.5 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar, packed
  • 0.5 tsp kosher salt
  • 1 cup old-fashioned oats
  • 0.5 lb cold unsalted butter Diced and kept cold.

Equipment

  • 1 sheet pan

Method
 

Preheat & prep the dish
  1. Preheat the oven to 350F, with a rack in the middle position so the crisp browns evenly.
Make the apple filling
  1. Toss the sliced apples with orange zest, lemon zest, orange juice, lemon juice, granulated sugar, cinnamon, and nutmeg, then spread them in a 14x9x2 inch baking dish.
  2. Press the apples into an even layer so the juices bubble up across the full surface during baking.
Make the crumble topping
  1. Combine all-purpose flour, granulated sugar, light brown sugar, kosher salt, and old-fashioned oats in a bowl.
  2. Add the cold diced butter and work it with your fingers until the mixture forms pea-sized clumps, leaving some larger bits for extra crunch.
Assemble & bake
  1. Scatter the crumble topping over the apples, covering every inch generously so no apple peaks through.
  2. Bake for 55-60 minutes at 350F until the top is golden brown and the apples are tender and bubbling.
Serve
  1. Serve warm with vanilla ice cream or whipped cream.

Notes

For the best crumble texture, keep the butter cold while you pinch it into pea-sized clumps. Store leftovers covered in the refrigerator up to 4 days; reheat in a 350F oven or microwave until warmed through. Freezing is yes—freeze portions tightly wrapped up to 2 months and thaw in the fridge before reheating. For a lighter option, use half whole-wheat flour for the all-purpose flour while keeping the same topping structure.