Ina Garten's Beloved Apple Recipe Has Been a Fall Favorite for Over 20 Years

Apples are the heart of fall, and no one does comforting, home-cooked desserts quite like Ina Garten. When you combine these juicy fruits with her signature Old-Fashioned Apple Crisp, it’s no surprise this dish has become a seasonal staple. With butter, brown sugar, oats, and a perfect mix of tart apples, this recipe truly stands out. Let’s dive into what makes Ina’s version so special and how you can recreate it in your kitchen this autumn.

Why Is Ina Garten’s Apple Crisp So Special?

At first glance, Ina's apple crisp might seem like any other. However, a closer look reveals the secret ingredients that elevate this dish. Along with the classic apples and sugar, she adds zest and juice from both an orange and a lemon, enhancing the flavors with a burst of freshness. A dash of cinnamon and nutmeg deepens the flavor, balancing the sweetness with a touch of earthiness. This clever blend of ingredients transforms a traditional dessert into something truly extraordinary.

If you’re craving a more straightforward apple flavor and aren’t keen on citrus, Ina’s Apple Tart might be a better choice. Alternatively, you can try our highly-rated apple crisp recipe, which has over 6,000 five-star reviews, and delivers a simpler, yet equally delightful, flavor. Each recipe has its own charm and occasion.

Ina's Apple Crisp, first featured in her 2001 cookbook "Barefoot Contessa Parties!", has received countless accolades from fans who rave about making it repeatedly—some even claim to have baked it five times in a single month or made it over 20 times in the last two decades.

When Ina shared this recipe on Instagram, it quickly became a fan favorite. One follower shared, "This is a must-have in my house!" while another shared that their husband declared it the best crisp he’d ever tasted, even better than his grandmother’s, a high compliment indeed! Many others echo similar sentiments, like one who shared, "Made it every year for Thanksgiving for the past two decades." The love for this dessert spans generations.

How to Make Ina Garten’s Timeless Apple Crisp

First, select the right apples—Ina recommends McIntosh or Macoun, but other baking varieties like Honeycrisp, Granny Smith, or Jonagold work just as well. A crucial tip: use quick-cooking Irish oats, as they help create the perfect crumb topping. When it comes to cutting the apples, aim for thicker slices (about 1/2-inch) to maintain their texture. The process is simple, requiring just a 9x13 dish, and the hardest part will be the wait as the dessert bakes. Don’t forget the citrus zest and warming spices to complete the dish.

The finishing touch after baking? A generous scoop of good vanilla ice cream on top of that warm, comforting apple crisp. Ina promises it’s a dessert your guests will rave about, and with her endorsement, it’s a sure thing.

Ingredients List

Apple Filling:

• 5 pounds McIntosh or Macoun apples
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Crisp Topping:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup oatmeal
• 1/2 pound cold unsalted butter, diced

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x14x2-inch oval baking dish with butter.
2. Peel, core, and slice the apples into large wedges. In a bowl, toss the apples with the zests, juices, sugar, and spices. Transfer the mixture to the prepared baking dish.
3. For the topping, combine the flour, sugars, salt, oats, and cold butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the mixture is crumbly and the butter is in pea-sized pieces. Sprinkle the topping evenly over the apples.
4. Place the baking dish on a sheet pan and bake for about one hour, or until the top is golden brown and the apples are bubbling. Serve warm.

Recipe courtesy of Barefoot Contessa.