Ina Garten’s apple crisp. Served warm with slightly melting vanilla ice cream. Words escape me…mainly cause I can’t keep my spoon out of the dish. I think I’m addicted to amazing desserts.
There is something so nostalgic for us B. Perdy girls about the sweet smells of apples, cinnamon and nutmeg baking away. Those distinct scents remind us of our grandmothers and their expert hands at work.
This apple crisp is really incredible! The addition of orange and lemon zest give it an extra somethin’ I quite enjoyed. Serve it warm but I will have to say, even the next day it is oh so good. Yum…
Old-Fashioned Apple Crisp
5 pounds Gala and Granny Smith 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
For the 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 old fashioned oatmeal
1/2 pound cold unsalted butter, diced
Preheat oven to 350. Spray a 9×13 baking dish.
Core and chop the apples into large chunks. In a large bowl, combine the apples with orange and lemon zests, orange and lemon juices, sugar and spices. Pour into prepared dish.
To make the topping, combine flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake 60 minutes or until the top is brown and the apples are bubbly. Serve warm with vanilla ice cream.
B. Perdy Tip:
- Ina Garten’s recipe calls for McIntosh or Macoun apples which I couldn’t find, so I substituted with granny smith and gala.
- I baked my apple crisp on a baking sheet for the full 60 minutes but couldn’t get it browned enough to my liking. So afterwards, I removed the sheet and just left the apple pan to bake a little while longer and brown better on its own.
Enjoy! XO, Carrie
Recipe courtesy and adapted from Ina Garten
