Barefoot Contessa Apple Crisp

This Old-Fashioned Ina Garten Apple Crisp Recipe from the Barefoot Contessa Parties Cookbook is Really One of the Best Apple Crisp Recipes Ever.

This old-fashioned Apple Crisp is made with McIntosh or Macoun apples, zested and juiced with fresh oranges and lemons, and spiced with cinnamon and nutmeg. It’s topped with a crumbly topping made of all-purpose flour, granulated sugar, light brown sugar, oatmeal, and cold unsalted butter. 

Bake this in the oven at 350°F for about 1 hour, then serve it warm with apple sauce or apple slices. Please feel free to leave your feedback about this delicious sweet apple dessert.

What Apples Are Best For Apple Crisp

McIntosh or Macoun apples are the best for Apple Crisp based on Ina Garten’s recommendation. She chose these apples because they have a great balance of sweetness and tartness, and they soften nicely when baked, creating a perfect texture for the crisp.

Apple Crisp Ingredients

• 5 pounds McIntosh or Macoun apples
• Zest of 1 orange
• Zest of 1 lemon
• 2 tablespoons orange juice, freshly squeezed
• 2 tablespoons lemon juice, freshly squeezed
• 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 oatmeal
• 1/2 pound cold unsalted butter, diced

How To Make Apple Crisp

1. Preheat and Prepare Pan: Turn your oven on to 350°F (175°C). Grease a 9x14x2-inch oval baking dish with butter.
2. Prepare Apples: Peel and core the apples, then cut them into large wedges. In a large bowl, mix the apple wedges with orange and lemon zest, orange and lemon juice, granulated sugar, cinnamon, and nutmeg.
3. Fill the Dish: Transfer the apple mixture into the greased baking dish.
4. Make the Topping: In a mixing bowl, combine the flour, both types of sugar, salt, oatmeal, and diced cold butter. Use a mixer on low speed or your hands to mix until it becomes crumbly.
5. Bake and Serve: Scatter the crumbly topping evenly over the apples in the dish. Place the dish on a baking sheet and bake for 1 hour. The top should turn brown and the apples should be bubbly. Serve it warm.

Does Apple Crisp Need To Be Refrigerated

No, cooked Apple Crisp doesn’t need to be refrigerated, it should be served warm directly after baking.

Can You Freeze Apple Crisp

Yes, Apple Crisp can be frozen for about 2-3 months. Simply wrap it tightly in aluminum foil or plastic wrap, then freeze. To thaw it, place it in the fridge overnight.

How Long Does Apple Crisp Last In The Fridge

Cooked Apple Crisp can last in the fridge for about 4-5 days. Before storing, let it cool completely, then cover it with plastic wrap or aluminum foil. When ready to serve, simply reheat in the oven for about 10 mintues at 350°F.

Make sure not to leave it out at room temperature for more than 2 hours.

Can You Make Apple Crisp Ahead Of Time

Yes, Apple Crisp can be prepared 2 days in advance. To prepare ahead correctly, assemble all the ingredients in the baking dish, then cover and refrigerate. When ready to bake, simply preheat the oven and proceed with the baking instructions.

Apple Crisp Calories And Nutrition Facts

Serving Size: 1 of 10 servings

• Calories: 551
• Total Fat: 20 g
• Saturated Fat: 12 g
• Carbohydrates: 95 g
• Dietary Fiber: 8 g
• Sugar: 66 g
• Protein: 4 g
• Cholesterol: 49 mg
• Sodium: 105 mg

Try More Ina Garten Recipes:

• Fig Ricotta Cake
• Blueberry Scones With Lemon Glaze
• Ina Garten Carrot Cake
• Ina Garten Red Velvet Cake
• Ina Garten Peach Cake

Barefoot Contessa Apple Crisp

Author: Hamdi Saidani Cooking Method:Baked Cuisine:American Courses:Dessert

Prep time: 20 minutesCook time:1 hour Total time:1 hour 20 minutesServings:10 servingsCalories:551 kcal Best Season:Summer

Description

This Old-Fashioned Ina Garten Apple Crisp Recipe from the Barefoot Contessa Parties Cookbook is Really One of the Best Apple Crisp Recipes Ever.

This old-fashioned Apple Crisp is made with McIntosh or Macoun apples, zested and juiced with fresh oranges and lemons, and spiced with cinnamon and nutmeg. It’s topped with a crumbly topping made of all-purpose flour, granulated sugar, light brown sugar, oatmeal, and cold unsalted butter. 

Bake this in the oven at 350°F for about 1 hour, then serve it warm with vanilla ice cream or as a standalone dessert.

Barefoot Contessa Apple Crisp Ingredients

• 5 pounds McIntosh or Macoun apples
• Zest of 1 orange
• Zest of 1 lemon
• 2 tablespoons orange juice, freshly squeezed
• 2 tablespoons lemon juice, freshly squeezed
• 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 oatmeal
• 1/2 pound cold unsalted butter, diced

How To Make Barefoot Contessa Apple Crisp

1. Preheat and Prepare Pan: Turn your oven on to 350°F (175°C). Grease a 9x14x2-inch oval baking dish with butter.
2. Preheat and Prepare Pan: Turn your oven on to 350°F (175°C). Grease a 9x14x2-inch oval baking dish with butter.
3. Fill the Dish: Transfer the apple mixture into the greased baking dish.
4. Make the Topping: In a mixing bowl, combine the flour, both types of sugar, salt, oatmeal, and diced cold butter. Use a mixer on low speed or your hands to mix until it becomes crumbly.
5. Bake and Serve: Scatter the crumbly topping evenly over the apples in the dish. Place the dish on a baking sheet and bake for 1 hour. The top should turn brown and the apples should be bubbly. Serve it warm.

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