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Ina Garten Apple Crisp

Ina Garten apple crisp with a generously covered, golden oat-and-butter crumble over bubbling, cinnamon-spiced apples. Baked until the top is browned and the fruit is tender for a classic warm dessert.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

For 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
For the generous crumble topping
  • 1.5 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar
  • 0.5 tsp kosher salt
  • 1 cup old-fashioned oats
  • 0.5 lb unsalted butter cold, diced
Serving
  • vanilla ice cream or whipped cream

Equipment

  • 1 sheet pan

Method
 

Preheat and prep the dish
  1. Preheat the oven to 350F. Confirm the oven reaches temperature before baking for consistent browning.
Make the apple filling
  1. Toss the apples with orange zest, lemon zest, orange juice, lemon juice, granulated sugar, cinnamon, and nutmeg until evenly coated. Spread the apples in a 14x9x2 inch baking dish.
Make the oat-and-butter crumble
  1. Combine flour, both sugars, kosher salt, and old-fashioned oats in a bowl. Add the cold diced butter and work with your fingers until the mixture forms pea-sized clumps.
Assemble and bake
  1. Scatter the crumble topping over the apples, covering every inch generously. Bake at 350F for 55-60 minutes, until the top is golden brown and the apples are tender and bubbling.
Serve
  1. Let the apple crisp rest briefly after baking so the juices thicken. Serve warm with vanilla ice cream or whipped cream.

Notes

Pro tip: make sure the butter is cold before mixing so the crumble bakes into distinct clumps rather than a paste. Store leftovers covered in the fridge for up to 4 days; rewarm individual portions in the oven or microwave. Freezing is not recommended for best crumble texture. For a lighter version, replace half of the all-purpose flour with whole-wheat pastry flour (the crumble will be slightly nuttier).