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Ina Garten Apple Crisp

Ina Garten apple crisp with a caramelized, golden oat-and-nut crumble and tender, bubbling apple filling. Baked until the topping is deeply browned for that classic crisp texture with juicy apples underneath.
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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 Peeled and thickly sliced.
  • 1 tsp orange zest Grated.
  • 1 tsp lemon zest Grated.
  • 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 Packed.
  • 0.5 tsp kosher salt
  • 1 cup old-fashioned oats
  • 0.5 lb unsalted butter Cold, diced (2 sticks).

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and bake
  1. Preheat the oven to 350F and place a sheet pan on the rack to catch any drips while baking.
  2. Toss the thickly 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.
  3. Combine all-purpose flour, granulated sugar, light brown sugar, kosher salt, and old-fashioned oats, then add the cold diced unsalted butter and work with your fingers until pea-sized clumps form.
  4. Scatter the crumble topping over the apples, covering every inch generously.
  5. Bake 55-60 minutes at 350F until the top is golden brown and the apples are tender and bubbling.
  6. Serve warm with vanilla ice cream or whipped cream.

Notes

For the most even bubbling, bake the dish directly on the middle rack and use the sheet pan underneath to catch drips. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because the crumble can soften. For a lighter version, use half the butter in the topping and substitute part of it with chilled coconut oil for a still-crispy crumble.