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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 and the topping forms crisp pea-sized clumps.
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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
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 lb Macintosh or Braeburn apples
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 2 tbsp orange juice
  • 2 tbsp 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, packed
  • 0.5 tsp kosher salt
  • 1 cup old-fashioned oats
  • 0.5 lb unsalted butter Cold, diced

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Preheat and bake base
  1. Preheat the oven to 350°F. Place an oven rack in the middle and get a 14x9x2 inch baking dish ready.
Make the apple filling
  1. Toss the apples with the 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 in an even layer.
Make the crumble topping
  1. Combine the all-purpose flour, granulated sugar, light brown sugar, kosher salt, and oats. 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. Gently press the surface so the clumps hold together.
Bake until bubbling and golden
  1. Bake for 55-60 minutes at 350°F, until the top is golden brown and the apples are tender and bubbling. Set the baking dish on a sheet pan if your oven runs hot or juices threaten to spill.
Serve
  1. Let the crisp cool for 10 minutes so the juices thicken slightly. Serve warm with vanilla ice cream or whipped cream.

Notes

Pro tip: use thickly sliced apples so they stay tender after a full 55–60 minutes of baking. For storage, refrigerate covered up to 4 days; reheat individual portions in a 350°F oven until warmed through. Freezing is yes—freeze portions up to 2 months and reheat from thawed. For a lighter option, replace half the butter with an equal amount of chilled coconut oil for a still-crisp topping (texture will vary).