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Ina Garten Apple Crisp

Ina Garten apple crisp with thickly sliced apples baked until tender and bubbling under a golden oat-and-butter crumble. The topping forms pea-sized clumps for a crisp, caramelized edge-to-everybite 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
  

For apple filling
  • 5 lb apples Macintosh or Braeburn, peeled and thickly sliced
  • 1 tsp orange zest grated
  • 1 tsp lemon zest grated
  • 2 tbsp orange juice fresh
  • 2 tbsp lemon juice fresh
  • 0.5 cup granulated sugar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
For the 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 unsalted butter cold, diced (2 sticks)

Equipment

  • 1 sheet pan

Method
 

Preheat and fill the dish
  1. Preheat your oven to 350F and set out a 14x9x2 inch baking dish. Aim for steady heat before the apples go in.
  2. Toss the apples with orange zest, lemon zest, orange juice, lemon juice, granulated sugar, cinnamon, and nutmeg, then spread them evenly in the baking dish. Spread so the surface is level with no big gaps.
Make the crumble topping
  1. Combine all-purpose flour, granulated sugar, light brown sugar, kosher salt, and old-fashioned oats in a mixing area. Mix until the dry ingredients look evenly streaked.
  2. Add the cold diced unsalted butter and work it in with your fingers until the mixture forms pea-sized clumps. Stop when you see small lumps rather than a smooth dough.
Assemble and bake
  1. Scatter the crumble topping over the apples, covering every inch generously. Use your hands to nudge dry spots so the apples are fully insulated.
  2. Bake at 350F for 55-60 minutes, until the top is golden brown and the apples are tender and bubbling. Look for active bubbling at the edges and a visibly crisp top.
  3. Let the crisp rest briefly after baking, then serve warm with vanilla ice cream or whipped cream. Serve while the topping is still crisp and the filling is hot.

Notes

Pro tip: keep the butter cold so the topping bakes into crunchy clumps instead of a uniform layer. Store covered in the refrigerator up to 4 days. Freezing is yes—freeze baked portions up to 2 months and reheat until hot. For a lighter option, use part-skim milk ice cream or swap to coconut whipped topping.