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Ina Garten Apple Crisp

Apple crisp has tender McIntosh or Macoun apples tossed with citrus and warm spices beneath a golden, crumbly oat topping. Bake it until the apples bubble around the edges, then let it rest before serving.
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Prep Time 20 minutes
Cook Time 1 hour
resting 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 483
Ingredients Equipment Method Notes

Ingredients
  

For the apples
  • 1 nonstick cooking spray
  • 5 lb apples McIntosh or Macoun, peeled, cored, and cut into large wedges
  • 1 orange zested
  • 1 lemon zested
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp freshly squeezed lemon juice
  • 0.5 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
For the 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 rolled oats
  • 1 cup unsalted butter cold and diced

Equipment

  • 1 9x14-inch, 2-inch-deep oval baking dish

Method
 

Prepare the apples
  1. Heat the oven to 350°F and coat a 9x14-inch, 2-inch-deep oval baking dish with nonstick cooking spray.
  2. In a large bowl, combine the apples, orange zest, lemon zest, orange juice, lemon juice, 1/2 cup granulated sugar, cinnamon, and nutmeg, tossing until the apples are evenly coated.
  3. Transfer the apples and any liquid to the baking dish.
Make and bake the topping
  1. In a medium bowl, combine the flour, 3/4 cup granulated sugar, brown sugar, kosher salt, and oats.
  2. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it forms coarse, crumbly pieces.
  3. Scatter the topping evenly over the apples.
  4. Bake for about 1 hour, until the topping is golden brown and the apples are bubbling around the edges.
  5. Let the crisp rest for 15 minutes before serving.

Notes

For the best crumbly topping, keep the butter cold while cutting it into the flour mixture. Refrigerate leftovers for up to 4 days; freeze for longer storage. For a gluten-free option, use a 1:1 gluten-free flour blend and certified gluten-free oats.