Apple Crisp with Orange Zest ~ The Barefoot Contessa

I do like apple pie, but this version of Ina Garten's (The Barefoot Contessa) Apple Crisp wins me over each time I make it. It's truly the best fruit crisp I've ever tasted.

Like most of Ina's recipes this one makes enough to feed a small army (well, 10 servings anyway.) For just a few servings I make it in individual au gratin dishes as pictured here, and just eyeball the amounts.

I suggest you make the full amount of streusel topping even if you aren't making the full 10 servings of crisp as the streusel freezes beautifully and will be all ready for any kind of fruit crisp you make next time.

Apple Crisp with Orange Zest
Adapted from The Barefoot Contessa

10 servings

5 pounds McIntosh, Macoun or a mix of your favorite baking 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 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

Preheat the oven to 350 degrees F.
Butter a 9 by 14 by 2-inch oval baking dish, or any size individual baking dishes you like.

In a large bowl mix the sugar, spices, zests and juices. Set aside.
After you've peeled and cored the apples, cut them into large wedges and place them into the bowl with the sugar mixture. Toss well to coat the apples evenly.

Pour into the prepared dish (or dishes.)

In the bowl of an electric mixer combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer. With the paddle attachment mix on low speed until mixture is crumbly and butter is about the size of peas. Sprinkle evenly over the apples (if you aren't making the full recipe reserve the remainder of the topping and freeze for the next time you make fruit crisp.)
Place the crisp(s) on a sheet pan and bake for 1 hour* until the top is brown and the apples are bubbly.

* Reduce baking time if making individual portions, the top will be brown and bubbling around the edges. With the tip of a sharp knife test to see that the apples are tender.

Serve warm, it's delicious with a scoop of vanilla ice cream or vanilla frozen yogurt.


  1. This sounds especially good with the citrus flavors added's going on the list! Thanks for sharing it.

  2. See? THE LIST!

    I had not even read this:)

    I agree what a nice twist!

    I've put nuts in the toppings even some ginger..never citrus..Great idea!

  3. This is better than any cookbook, Mary! Beautiful photos and wonderful tips besides! I will try this soon :)

  4. Oh yumm...beautiful pictures...
    I have made this one and it is grand!

  5. Looks delicious! I grew up in Massachusetts and it was common there to have a slice of cheddar cheese with apple pie. Everytime I see a recipe like this the first thing I think of is "cheddar"! Mmmm!

  6. I love the topping! The more the merrier!


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