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Ina Garten Apple Crisp

Ina Garten Apple Crisp recipe
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This classic apple crisp features tender, cinnamon-spiced apples beneath a buttery, crisp oat topping. The contrast between the warm, soft fruit and the crunchy, golden-brown streusel creates a perfect balance of textures and flavors, making it an ideal comfort dessert.

Ingredients

Scale
  • For the Apple Filling:
  • 2 1/2 pounds (about 5–6 medium) Granny Smith apples, peeled, cored, and cut into 1/2-inch thick slices
  • 1 tablespoon fresh lemon juice
  • 1/3 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine sea salt
  • For the Crisp Topping:
  • 3/4 cup all-purpose flour
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, firmly packed
  • 1/4 teaspoon fine sea salt
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
  • For Serving (Optional):
  • Vanilla ice cream or lightly sweetened whipped cream

Instructions

  1. Preheat your oven to 350°F / 177°C. Position a rack in the center of the oven. This moderate temperature allows the apples to cook through and become tender without the topping burning before the filling is done. Grease a 9-inch pie dish or an 8×8-inch baking dish with butter or non-stick spray.
  2. In a large mixing bowl, combine the sliced apples and lemon juice. Toss thoroughly to coat every piece. The acid in the lemon juice prevents enzymatic browning, keeping the apples looking fresh, and adds a subtle brightness that balances the sweetness.
  3. To the apples, add the 1/3 cup granulated sugar, 2 tablespoons flour, cinnamon, nutmeg, and 1/4 teaspoon salt. Use a rubber spatula to fold gently until the apples are evenly coated. The flour will help thicken the natural juices released during baking into a luscious sauce, preventing a watery bottom.
  4. Transfer the seasoned apple mixture to the prepared baking dish, spreading it into an even layer. Press down gently to eliminate large air pockets. Let this sit while you prepare the topping; this brief rest allows the sugar to begin drawing out moisture from the apples.
  5. In a separate medium bowl, whisk together the 3/4 cup flour, 1/3 cup granulated sugar, brown sugar, 1/4 teaspoon salt, and rolled oats. The brown sugar adds moisture and a deeper molasses flavor to the crisp topping, while the oats provide essential texture and chew.
  6. Add the cold, cubed butter to the dry topping mixture. Using your fingertips, a pastry blender, or two forks, work the butter into the flour mixture until it resembles coarse meal with some pea-sized lumps of butter remaining. The butter must be cold to create a flaky, crisp texture as it melts and creates steam pockets in the oven.
  7. Sprinkle the crumb topping evenly over the apple filling, covering it completely. Do not press or pack the topping down. An even, loose layer ensures consistent browning and allows heat to circulate properly for even cooking of the fruit beneath.
  8. Place the baking dish on a rimmed baking sheet to catch any potential bubble-overs. Bake in the preheated oven for 50 to 60 minutes. The crisp is done when the topping is a deep golden brown and the filling is visibly bubbling vigorously around the edges.
  9. Remove the crisp from the oven and place it on a wire cooling rack. It is crucial to let it rest for at least 20-25 minutes before serving. This resting period allows the bubbling fruit filling to thicken and set slightly, making it easier to serve and preventing burns.
  10. Serve warm, spooned into bowls. Top each serving with a scoop of high-quality vanilla ice cream or a dollop of freshly whipped cream. The contrast of warm crisp and cold cream is essential to the classic experience.

Notes

Storage: Cool completely, then cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days. Freezing: Wrap the cooled, whole crisp (or individual portions) tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: For best texture, reheat in a preheated 325°F / 163°C oven until warmed through, about 15-20 minutes for a full crisp or 8-10 minutes for individual portions. Microwave reheating will soften the topping.

Nutrition

Keywords: ina garten apple crisp, apple crisp recipe, baked apple dessert, easy fruit crisp, oat topping, cinnamon apples, comfort food dessert, fall baking, family dessert, holiday dessert, buttery streusel, fruit crumble

Find it online: https://inagartendishes.com/ina-garten-apple-crisp/