Ina Garten’s Favorite Apple Crisp Recipe Is One Fans Have Been ‘Making for 20 Years’

Nothing says autumn like apples. And no one does home-cooked comfort like Ina Garten. Put the two together and it’s no wonder she has a go-to apple crisp we look forward to making come fall. While it’s hard to go wrong with a combination of butter, brown sugar, oats, and sweet-yet-tart fruit, Ina’s Old-Fashioned Apple Crisp proves that some recipes rise above the rest. So what makes her dish different? Get out your peeler, mixing bowl, and best baking dish, and we’ll discuss.

What Makes Ina Garten’s Apple Crisp So Good?

Upon first glance, this seems to be an apple dessert like any other. When you look closer at the ingredients, however, you’ll notice a little something extra. Garten adds the zest and the juice of one orange and one lemon to the typical apple and sugar mixture, along with a splash of their freshly squeezed juices. Cinnamon and nutmeg further elevate the filling. These add-ins help brighten the sweet apple flavor while also highlighting the tartness in a more balanced way. The warming spices round out the sweetness as well and add an earthy depth. This harmonious blend makes all the difference in an otherwise classic favorite.

If you want a more pure apple taste and aren’t a fan of citrus, this might not be for you. Test out Ina’s all-time favorite apple tart recipe. Or, try our beloved apple crisp recipe instead, which is equally fabulous (with over 6,000 five-star reviews!) but has a more straightforward flavor profile. Each has a time and a place.

Fans of Ina’s version—originally published in her cookbook “Barefoot Contessa Parties!” in 2001—have poured on the praise over its lifetime, saying they’ve “made this 5 times in the past month” or have been “making this for years, at least 20 times.”

When she posted the dish on Instagram years ago, this “all-time favorite” got nothing but love. “This is a staple in my home!” and “I made this recipe…and my husband said it was the best crisp he’s ever had—even better than his grandmother’s, which is high praise!” But that wasn’t the only grandma comparison. “I made this and my mother gave me the ultimate compliment. She said it tasted just like my grandmother’s apple crisp. Thank you Ina!” For others, it’s not a holiday without this dessert: “Made it the last 20 years for Thanksgiving.”

How to Make Ina Garten’s Old-Fashioned Apple Crisp

First things first, the type of apple matters (ask the apple farmers themselves!). Garten lists McIntosh or Macoun, but you can use your preferred baking variety, like Jonathan, Jonagold, Honeycrisp, or Granny Smith, to name a few. While the recipe page itself doesn’t specify, Garten suggests using quick-cooking Irish oats, and the online community agrees quick oats are a must. She also uses an electric mixer to make the crumb topping. Others recommend cutting the apples into larger slices, about 1/2-inch thick, so the texture stays intact. Besides those notes, it’s an easy-as-pie (easier than pie) 9×13 dish to whip together—the hardest part will be waiting to dive in. Just don’t forget the citrus and the spices.

Another must once it’s out of the oven? Serving the comforting bowl of warm, sweet, satisfying apple crisp with “good vanilla ice cream.” The result is a treat your guests will be “drooling over,” according to Ina. And when the Barefoot Contessa speaks, we listen.

Ingredients

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

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

Directions

1. Preheat the oven to 350 degrees (175 degrees C). Butter a 9x14x2-inch oval baking dish.
2. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
3. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
4. Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.

Recipe courtesy of Barefoot Contessa.