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Ina Garten Old-Fashioned Apple Crisp

Ina Garten Old-Fashioned Apple Crisp - recipe card
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A quintessential autumn dessert with tender, cinnamon-spiced apples beneath a buttery, oat-studded crumble topping. The filling is brightened with orange zest and juice, while the topping stays crisp and golden thanks to a mix of flour, oats, and brown sugar. Serve warm with a scoop of vanilla ice cream for the perfect contrast of temperatures and textures.

Ingredients

Scale
  • For the filling:
  • 2 pounds (about 4 medium) Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons granulated sugar
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of kosher salt
  • For the topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 6 tablespoons (3/4 stick) unsalted butter, cold, cut into small cubes

Instructions

  1. Preheat the oven to 350°F (175°C). Position a rack in the center of the oven. Lightly butter an 8-inch square baking dish or a 2-quart shallow casserole dish.
  2. In a large bowl, combine the apple chunks, orange juice, granulated sugar, orange zest, cinnamon, nutmeg, and salt. Toss well with a spatula until the apples are evenly coated. Let sit for 5 minutes to allow the apples to release some juices.
  3. Transfer the apple mixture to the prepared baking dish, spreading it into an even layer. Set aside.
  4. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, salt, oats, cinnamon, and nutmeg until well combined and no lumps of brown sugar remain.
  5. Add the cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal with some pea-sized butter pieces. Do not overmix; you want visible bits of butter for a crisp texture.
  6. Scatter the topping evenly over the apples, covering them completely. Do not press down; a loose, uneven layer creates a more textured, crispier topping.
  7. Bake for 50 to 60 minutes, until the topping is golden brown and the juices are bubbling up around the edges. Rotate the dish halfway through baking for even browning.
  8. Remove from the oven and let cool on a wire rack for at least 15 minutes before serving. This allows the juices to thicken slightly and prevents the filling from being too runny.
  9. Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 4 days. To reheat, place in a 300°F (150°C) oven for 10-15 minutes, until warmed through; the topping may soften slightly. Freezing: Assemble the crisp in a freezer-safe dish, wrap tightly, and freeze unbaked for up to 3 months. Bake from frozen at 350°F (175°C) for 1 hour to 1 hour 10 minutes, until bubbly and golden. For best texture, use firm, tart apples like Granny Smith or Honeycrisp. If you prefer a sweeter crisp, add an extra tablespoon of sugar to the filling.

Nutrition

Keywords: apple crisp, old-fashioned apple crisp, easy apple dessert, oatmeal apple crisp, fall dessert, Thanksgiving dessert, cinnamon apple crisp, homemade apple crisp, fruit crisp, baked apple dessert, apple crumble

Find it online: https://inagartencooks.com/ina-garten-old-fashioned-apple-crisp/