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Ina Garten Apple Crisp

Ina Garten apple crisp with thickly sliced apples and a golden oat-and-nut crumble baked until bubbling at the edges. The crisp topping turns beautifully browned while the apples stay tender in the 350°F oven.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

For apple filling
  • 5 lb Macintosh or Braeburn apples peel and thickly slice
  • 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
 

Prep and assemble
  1. Preheat the oven to 350°F to make sure it reaches the right heat before baking.
  2. 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.
  3. Combine all-purpose flour, granulated sugar, light brown sugar, kosher salt, and oats; add the cold diced butter and work with your fingers until pea-sized clumps form.
  4. Scatter the crumble topping over the apples, covering every inch generously.
Bake and serve
  1. Bake for 55-60 minutes at 350°F until the top is golden brown and the apples are tender and bubbling.
  2. Serve warm with vanilla ice cream or whipped cream.

Notes

For the best crisp topping, keep the butter cold until it’s worked into pea-sized clumps—if the mixture warms up, it won’t bake into that chunky texture. Store leftovers covered in the refrigerator up to 4 days; reheat in a 325°F oven until hot. Freeze baked crisp (without topping changes) up to 2 months, thaw overnight in the fridge, then reheat until bubbling. For a dairy-free option, use a plant-based butter and serve with coconut whipped topping instead of whipped cream.