Description

Craving a classic dessert that captures the essence of fall? Old-Fashioned Apple Crisp, inspired by Ina Garten’s recipe, combines juicy, spiced apples with a buttery, oatmeal-crumb topping for a warm, comforting treat

Ingredients

Scale

Filling

5 pounds McIntosh or Macoun apples: Sweet-tart and tender when baked.
Grated zest of 1 orange: Adds bright, citrusy depth.
Grated zest of 1 lemon: Enhances with tangy notes.
2 tablespoons freshly squeezed orange juice: Brightens the apples.
2 tablespoons freshly squeezed lemon juice: Balances sweetness.
½ cup granulated sugar: Sweetens the filling.
2 teaspoons ground cinnamon: Adds warm spice.
1 teaspoon ground nutmeg: Provides earthy warmth.

Topping

1 ½ cups all-purpose flour: Forms the crumble’s base.
¾ cup granulated sugar: Sweetens the topping.
¾ cup light brown sugar, packed: Adds caramel-like depth.
½ teaspoon kosher salt: Balances sweetness.
1 cup old-fashioned oatmeal: Adds hearty texture.
½ pound (2 sticks) cold unsalted butter, diced: Creates a rich, crumbly topping.

Why These Ingredients Matter

Apples: McIntosh or Macoun break down slightly for a soft, juicy filling.
Citrus Zest and Juice: Enhance fruit flavors and add brightness.
Spices: Cinnamon and nutmeg bring cozy, warm notes.
Oatmeal Topping: Combines with butter and sugars for a crunchy contrast to the soft apples.

Substitutions and Variations

Apples: Swap with Granny Smith or Honeycrisp for a tarter or firmer texture; adjust sugar if needed.
Flour: Use gluten-free 1:1 flour for gluten-free.
Sugar: Replace granulated sugar with coconut sugar or reduce to ⅓ cup for less sweetness.
Butter: Use plant-based butter for vegan or reduce to 1 ½ sticks for a lighter topping.
Oatmeal: Substitute with rolled oats or gluten-free oats; avoid instant oats.
Citrus Zest/Juice: Omit zest and increase juice by 1 tablespoon, or use lime for a twist.
Vegan Option: Use plant-based butter and ensure sugars are vegan-friendly.
Gluten-Free: Use gluten-free flour and oats; ensure all ingredients are certified gluten-free.
Flavor Variations:
- Spiced Apple Crisp: Add ½ teaspoon ground ginger or cardamom to the filling.
- Nutty Apple Crisp: Mix ½ cup chopped pecans or walnuts into the topping.
- Berry Apple Crisp: Add 1 cup fresh or frozen cranberries or blueberries to the filling.
- Maple Apple Crisp: Replace granulated sugar in the filling with ⅓ cup maple syrup.
- Caramel Apple Crisp: Drizzle with ¼ cup caramel sauce before serving.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 5 pounds McIntosh or Macoun apples, zest and juice of 1 orange and 1 lemon, ½ cup granulated sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg; for topping, 1 ½ cups flour, ¾ cup granulated sugar, ¾ cup light brown sugar, ½ teaspoon kosher salt, 1 cup oatmeal, ½ pound cold butter.
Preheat the oven to 350°F (175°C).
Butter a 9x14x2-inch oval baking dish.
Peel, core, and cut apples into large wedges (about 1-inch pieces).
Grate orange and lemon zest; squeeze fresh juices.

Tip: Soak apple wedges in lemon water to prevent browning; butter the dish generously to avoid sticking.

Step 2: Prepare the Filling

In a large bowl, combine apple wedges, orange zest, lemon zest, 2 tablespoons orange juice, 2 tablespoons lemon juice, ½ cup granulated sugar, 2 teaspoons cinnamon, and 1 teaspoon nutmeg.
Toss until apples are evenly coated.
Pour the mixture into the buttered baking dish.

Tip: Toss gently to coat evenly; spread apples evenly in the dish for consistent baking.

Step 3: Make the Topping

In the bowl of an electric mixer fitted with the paddle attachment, combine 1 ½ cups flour, ¾ cup granulated sugar, ¾ cup light brown sugar, ½ teaspoon kosher salt, 1 cup oatmeal, and ½ pound diced cold butter.
Mix on low speed until the mixture is crumbly and the butter is pea-sized (about 1-2 minutes).

Tip: Keep butter cold for a crumbly texture; if no mixer, use a pastry cutter or fingers to blend until crumbly.

Step 4: Assemble and Bake

Scatter the crumble topping evenly over the apples, covering them completely.
Place the baking dish on a sheet pan to catch drips.
Bake for 1 hour, until the topping is golden brown and the apples are bubbly.

Tip: Check at 50 minutes to avoid over-browning; cover with foil if the topping browns too quickly.

Step 5: Serve

Serve warm, about ¾-1 cup per serving, optionally with vanilla ice cream, whipped cream, or custard.
Pair with holiday dishes like herb-roasted turkey breast, creamy garlic mashed potatoes, or hot spinach and artichoke dip.

Tip: Let cool for 5-10 minutes for easier serving; scoop generously to include both filling and topping.