You know when you eat something for the first time and think to yourself, “Where has this been all my life?!”. That is this recipe for me. Before this recipe came to me, I had never made apple crisp or honestly ever ate it in my life. I don’t really know how that’s possible, but it is a fact. One of my goals for 2021 is to try new recipes and bake more. I found Ina Garten’s recipe for apple & pear crisp and knew it was something I wanted to try and make. I have now made it 3 times since January which doesn’t help one of my other goals for 2021, to lose weight! I’m at a crossroads in life, do I bake more apple crisp, or lose more pounds? I don’t quite know the answer as of now.

I pretty much followed Ina Garten’s recipe except for swapping out the pears for apples and dicing up my apples a little smaller than hers. Also, each time I have made this I have just used whatever apples I have on hand and it’s been delicious each and every time.

Apple Crisp Recipe

(click recipe above for Ina’s exact recipe)

Ingredients

10 apples

1 tsp. grated orange zest

1 tsp. grated lemon zest

2 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

For the topping:

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar, lightly packed

1/2 teaspoon kosher salt

1 cup old-fashioned oatmeal

1/2 pound (2 sticks) cold unsalted butter, diced

1. Preheat the oven to 350 degrees F.
2. Peel, core, and cut the apples into chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.
3. For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
4. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with vanilla ice cream.

You all, this recipe is bomb. Serve it warm with some vanilla ice cream and you will have a happy crowd. Perfect dessert for a cold night.

Thank you Ina for this recipe!