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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 and tender. This classic American dessert delivers caramelized edges and a crisp, clumpy topping.
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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: 530
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 prepare the apples
  1. Preheat the oven to 350F and set out a 14x9x2 inch baking dish (optional: place it on a sheet pan for easier handling).
  2. Toss the sliced apples with the orange zest, lemon zest, orange juice, lemon juice, granulated sugar, cinnamon, and nutmeg, then spread them evenly in the baking dish.
Make the crumble topping
  1. Combine the flour, both sugars, salt, and oats, then add the cold diced butter and work it with your fingers until pea-sized clumps form with no dry patches.
  2. Scatter the crumble topping over the apples, covering every inch generously for an even golden top.
Bake and serve
  1. Bake at 350F for 55-60 minutes until the top is golden brown and the apples are tender and bubbling, with visible caramelized edges.
  2. Serve warm with vanilla ice cream or whipped cream so the topping stays crisp while the filling is hot.

Notes

For the best texture, dice the butter cold and work it just until pea-sized clumps form—overmixing makes the topping bake flatter. Store leftovers covered in the refrigerator up to 4 days and reheat at 350F until warmed through; freezing is not recommended because the topping softens after thawing. For a lighter swap, replace half the granulated sugar in the filling with an equal amount of your preferred sugar substitute that measures 1:1 for baking (texture may vary slightly).