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My Barefoot Contessa-inspired apple crisp recipe is the perfect Fall dessert, complete with cinnamon baked apples and mouth-watering streusel topping. Out of all of my holiday desserts, my Ina Garten Apple Crisp recipe is always everyone's favorite. You're going to love it, I promise!
Jump to:
- Barefoot Contessa Apple Crisp
- Apple Crisp Recipe Ingredients
- How to Make Apple Crisp Filling
- How to Make Apple Crisp Topping
- How to Bake Apple Crisp
- Expert Tips
- Apple Crisp Recipes FAQ
- Old Fashioned Apple Crisp
- How to Serve Apple Crisp
- How to Store Apple Crisp
- Apple Recipes
- Ina Garten Apple Crisp Recipe
- Reviews
Barefoot Contessa Apple Crisp
Honestly, one of my cooking idols is Ina Garten. I've always loved her recipes, so I couldn't wait to try her classy, yet rustic apple crisp recipe.
Let me just say that Ina Garten's apple crisp recipe was better than I could have ever anticipated, even as a fan of her recipes already. I know you're going to go wild for this easy apple crisp, too. It's just so good!
Here's what makes it so great…
It's easy
Peel and cut your apples, make the streusel topping, then add it all to a baking dish. It's similar to a dump cake in how easy it is to make, and what could be better than an easy dessert? Especially during the busy holiday season!
It's delicious
This dish is a culinary masterpiece. I'm serious! Serve it with ice cream and butterscotch sauce, and you won't believe how good it is. There's just something about the buttery, bubbling, syrupy baked cinnamon apples that takes this recipe over the top! Combined with the vibrant addition of orange and lemon zest and juice, it's the perfect balance of zesty and sweet. You might just skip out on the apple pie this year to make apple crisp, instead.
It's easy to make ahead of time
It really couldn't be easier to make this Barefoot Contessa apple crisp recipe ahead of time any time you feel like it. There's no effort involved, so it's a great option for dessert or even a holiday brunch.
I've made dozens of apple crisp recipes over the years, but this one....ahhhhh....this one tops them all! So delicious!
Karyn on Pinterest
Apple Crisp Recipe Ingredients
- Apples: While I recommend Ina Garten's suggestion of using McIntosh or Macoun apples, I've also tried other varieties of baking apple that have worked out very well. Granny Smith has a tart flavor that complements the sweetness well, so if you want to try something different, test it out! Cut the apples into thick chunks for the best texture, and make sure to peel them.
- Lemon: You'll need the zest and juice of a fresh lemon. Don't use bottled lemon juice - the flavor is not good!
- Orange: Fresh, for juice and zest. Not everyone enjoys the addition of citrus, so you can cut it down slightly if you're not sure about it yourself. But, I do recommend giving it a try. In my opinion, it's delicious!
- Sugar: Regular granulated white sugar is all you need.
- Cinnamon and Nutmeg: The two main spices that bring out the best flavors of this apple crisp recipe. If you're not a fan of nutmeg, you can leave it out, but if you've never tried it, use both.
Ina Garten Crumble Topping Ingredients
- All-purpose flour: You can replace this with your preferred gluten-free flour blend if you want to make this dish gluten-free. Since it's just used for the crumble topping, you don't have to convert any measurements.
- Sugar: Granulated white sugar combines with the brown sugar in this crumble topping.
- Brown sugar: Packed light brown sugar. Dark brown sugar has more of a molasses flavor, but if it's all you have, you can use it.
- Oatmeal: I'm using old fashioned rolled oats. You can use gluten-free rolled oats if you're making the dish gluten-free.
- Butter: Your butter should be chilled and diced. This is very important, or the crumble topping won't have the consistency you want. Because we're adding salt, avoid using salted butter. If it's all you have, omit the kosher salt called for in the topping.
- Salt: Use kosher salt; avoid table salt!
How to Make Apple Crisp Filling
- Heat the oven to 350°F. Butter a 9 by 13-inch cake pan.
- Cut the apples into half-inch wedges or chunks, and place them into a large bowl.
- Zest lemon and add to the apples along with lemon juice.
- Zest orange and add to the apples along with orange juice.
- Add granulated sugar, cinnamon, and nutmeg to the apples.
- Stir the apples until they are completely coated in the sugar, spices, and citrus.
How to Make Apple Crisp Topping
- Dice the cold butter and add to a mixing bowl.
- Add all-purpose flour, sugar, brown sugar, oats, and kosher salt to the bowl.
- Mix using the paddle attachment of a stand mixer until the mixture is the size of small peas.
- Work with your hands after mixing if necessary.
- Pour the apples into the buttered pan and spread evenly across the bottom.
- Pour the streusel topping on top of the apples and coat them evenly.
How to Bake Apple Crisp
- Place the pan in the oven and bake for 1 hour. The top should get golden brown and the apples bubbly.
- Remove pan from oven and allow to cool slightly before serving.
- Serve with ice cream, and enjoy!
Expert Tips
- Want to cut back on the butter and sugar? You can cut both quantities in half and you will still have a delicious apple dessert.
- When I am working on the crumb topping, I like to use my hands to make the crumble stick a bit better. I find this makes the best crumb topping.
- Always use the juice at the bottom of the dish as a topping. It is an amazing addition to top the ice cream. Trust me on this!
- Make sure to dice the butter before adding it to the mixer. You will have a big mess if you add butter whole.
- Every oven is a bit different. Make sure to check your crisp a little before the stated time to make sure it doesn't get overdone.
Apple Crisp Recipes FAQ
It is a delicious dessert consisting of freshly baked cinnamon apples with a buttery streusel topping. Crisps can be made with lots of different fruits. They are amazing.
The best apples for apple crisp are McIntosh, Macoun, or Gala apples. You can also use other apples but the texture of these apples makes this dessert amazing.
Old Fashioned Apple Crisp
Some people prefer an apple crisp recipe without oats. Simply eliminate the oats in this recipe and it will still be delicious with a toasted sugar topping. If you've never had it with oats, we recommend giving it a try! The oats add a lovely crunch.
How to Serve Apple Crisp
I recommend serving this dessert while it's still warm. I find it delicious on its own, but a scoop of whipped cream or ice cream takes it over the top! If you really want to blow everyone's mind, add some butterscotch sauce or salted caramel sauce. But honestly, using the juice from the apples at the bottom of the dish is our favorite way to serve it.
How to Store Apple Crisp
Store leftover apple crisp in an airtight container for up to 3-4 days in the refrigerator. Place a paper towel over the dish to absorb any moisture the refrigerator may create.
You can reheat in the oven for approximately 5-8 minutes at 300°F when ready to eat. It will be just as delicious as the day you made it!
Apple Recipes
- Fresh Apples Dump Cake
- Empanadas with Caramel Apple Filling
- Apple Tart using Puff Pastry
- Baked Apples
- Candy Apples
Did you try this recipe? Leave a comment and a rating below to let me know what you think! I love to hear from you!
Ina Garten Apple Crisp Recipe
Video
Equipment
- Knife to peel and chop apples
- Two glass bowls to mix ingredients
- Electric mixer or stand mixer to mix streusel topping
- A 9 x 14 x 2-inch oval baking dish or a 9 x 13-inch cake pan
Ingredients
- 5 lbs. McIntosh apples - or Macoun apples
- zest of 1 lemon
- 2 Tablespoons lemon juice
- zest of 1 orange
- 2 Tablespoons orange juice
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
For the Streusel Topping
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ¾ packed cup light brown sugar
- 1 cup oatmeal
- ½ lb. butter - diced and chilled
- ½ teaspoon kosher salt
Instructions
Preparing the Apples
- Heat the oven to 350°F. Butter a 9 x 14 x 2-inch oval baking dish or a 9 x 13-inch cake pan.
- Peel 5 lbs. McIntosh or Macoun apples.
- Cut the apples into wedges or large chunks and place into a large bowl.
- Zest lemon and add to the apples along with lemon juice. Zest orange and add to the apples along with orange juice. Then, add granulated sugar, cinnamon, and nutmeg to the apples.
- Stir the apples until they are completely coated in the sugar, spices, and citrus.
Creating the Streusel Topping
- Dice cold butter and add to a mixing bowl. Add all-purpose flour, sugar, packed light brown sugar, oats, and kosher salt to the bowl.
- Mix using the paddle attachment of a stand mixer until the mixture is the size of small peas.
- Work with your hands after mixing if necessary.
- Pour the apples into the buttered pan and spread evenly across the bottom.
- Sprinkle the streusel topping on top of the apples to coat them evenly.
Baking
- Place the pan in the oven and bake for 1 hour. The top should get golden brown and the apples bubbly. Remove pan from oven and allow to cool slightly before serving.
- Serve with ice cream, and enjoy!
Notes
- Make sure to dice the butter before adding it to the mixer. You will have a big mess if you add butter whole.
- Every oven is a bit different. Make sure to check your apple crisp a little before the stated time to make sure it doesn't get overdone.
Nutrition
This recipe was adapted from Barefoot Contessa's Old Fashioned Apple Crisp.Updated 8/29/2024 for more tips, revised instructions and helpful information.
Lindsay says
Do you use old fashioned rolled oats or quick oats for this?
Em Beitel says
Hi Lindsay! We use old fashioned oats. Thank you for your question, and enjoy!
Benni says
I just finished making this. It took 2.5 hrs start to finish. The "20 min prep time" should say "20 min to clean up" instead. Just washing, peeling, coring & dicing took a half hour. That being said, it is very good. I left out the zest b/c I didn't have organic fruit & I used Einkorn flour. I ended up mixing the crumb topping with my hands b/c it stuck to the insides of the mixing paddle which was just something else to wash. I would have given it 5 stars if the prep time hadn't been ridiculous. It really needs to be adjusted so unsuspecting bakers can allow enough time.
Em Beitel says
Hi, Benni! We greatly appreciate you taking the time to leave us feedback. We're very glad you enjoyed the recipe and are always open to suggestions. Thank you so much for your comment!
Margie says
I would like to know if I can freeze the apple crisp before and after II make this recipe?
Em Beitel says
Margie, absolutely! Let it cool to room temperature first, then cover it with a layer of plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator when ready to eat and bake in the oven at 350 degrees Fahrenheit until warmed through, about 20 minutes. Enjoy, and thank you for your question!
Diane Garner says
How many cups is 5 lbs of apples?
Em Beitel says
Hi Diane! That's difficult to say. But, the general consensus seems to be that 1 pound of apples is about 3 to 4 cups of diced apples.
Drew Hoffman says
I LOOOOOVE THIS APPLE CRISP RECIPE!!! I found it easy to prep and the whole shabang was wonderful. I used MacIntosh and Pink Lady Apples and cut wedges instead of cubing the little suckers.They are a great combination.
However...I cannot stand rolled oats in my Streusel Topping so I left out the and added about a half cup of caramelized and seasoned Pecans and just chopped them up.
I live in sprawling Seniors Apartment building that was originally built a Girl's Academy and I quadrupled your recipe and baked them in 2 quart glass casseroles and passed them out to my friends here at the complex.RAVE REVIEWS ALL AROUND!!!
I now bake Apple Crisps every week since this past Thanksgiving.
I have to do this because my friends and other residents started bringing me baking dishes and Apples every week now.Today I have 50 pounds of assorted apple varieties and I enlist some of my friends to peel and core the Apples.
If this keeps up I really will need to buy a couple of huge commercial mixing bow lol s and an apple peeler and corer. I'm hoping to find a vintage 20 quart crockery bowl like we had when I was but a wee boy. Yard and estate sales are in my future!!!
Thanks again for the awesome recipe and for all the recipes you put out....and many,many thanks to Ina....the Queen of the Range!!!
Happy New Year!!!
Em Beitel says
That is incredible, Drew! We're so glad everyone enjoyed it and that you're getting so much mileage out of this recipe! It is one of our all-time favorites. Happy New Year to you, too!
Andrea Gairani says
Wonderful recipe! Had my parents over for dinner and we all gobbled it down! Changed 2 things to make healthier: 1. Just do a quick peel of apples, leaving most of it on. This saved time too. 2. Used monk fruit (natural sweetener) instead of regular sugar in both apple mix and streusel. Still plenty of caloric sugar in here with the brown sugar and OJ. . . you cannot tell at all!
Em Beitel says
That is so awesome to hear, Andrea! We're so glad you all enjoyed it!
char says
looks delicious ! Can anyone tell me how many apples they used for the 5 pounds ?
Em Beitel says
Hi Char! Ultimately it depends on the size of the apple, but I would say about 11 to 12 average-sized apples would make about 5 lbs. Enjoy, and thank you!
Lita says
Even my sister that is very picky loved this and even took some home!!!!
Em Beitel says
Lita, that's awesome to hear! Thank you so much for your comment, we're glad everyone enjoyed it!
Joe Reed says
This is my all time favorite apple crisp. I have been baking for years, but will not try another apple crisp recipe.
Isabel Laessig says
Thank you so much, Joe! This makes me so happy to hear!
Sylvia says
How do I make this in advance without compromising flavor and texture. Excited to make this for Thanksgiving!
Thank you for ur help
Isabel Laessig says
Hi Sylvia! Thank you for your question! I would actually recommend freezing depending on how far ahead of time you want to make it. Bake as instructed, let it cool to room temperature first, then cover it with a layer of plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator when ready to eat and bake in the oven at 350°F until warmed through, about 20 minutes.
Jane Waller says
This recipe was beyond delicious. I used a 5 pound bag of my favorite apple, Honey Crisp. I have an apple peeler and corer so that helped do all the apple prep. I cut the prepped apples into inch pieces. I love cinnamon so I added a little more than the recipe called for.
This is a delicious Apple Crisp. The Nutmeg and other spices make it warn and delicate. One of my favorite recipes.
Isabel Laessig says
Jane, this made my day. Thank you so much for letting me know!
Nancy Perkins says
Delicious
Isabel Laessig says
Thanks so much, Nancy!