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Ina Garten Apple Crisp

Ina Garten apple crisp with a bubbling apple filling and a golden oat-and-butter crumble. Baked until the topping forms pea-sized clumps and caramelized edges in a classic 14x9x2-inch dish.
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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
  

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
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 make the apple filling
  1. Preheat the oven to 350°F.
  2. Toss the apples with orange zest, lemon zest, orange juice, lemon juice, granulated sugar, cinnamon, and nutmeg, then spread them in a 14x9x2-inch baking dish so the fruit sits evenly.
Make the crumble topping
  1. Combine all-purpose flour, granulated sugar, light brown sugar, kosher salt, and old-fashioned oats.
  2. Add the cold diced unsalted butter and work it in with your fingers until the mixture forms pea-sized clumps.
Bake and serve
  1. Scatter the crumble topping over the apples, covering every inch with an even, generous layer.
  2. Bake for 55-60 minutes at 350°F until the top is golden brown and the apples are tender and bubbling.
  3. Let the crisp rest briefly, then serve warm with vanilla ice cream or whipped cream.

Notes

For best texture, keep the butter cold until the moment it’s mixed into the oat topping so you get pea-sized clumps. Store leftovers covered in the fridge up to 4 days; reheat individual portions in the oven or microwave until hot. Freezing works well for baked leftovers—freeze up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use half the butter by weight with an equal amount of cold vegetable shortening or plant-based butter.