Last night we had some friends over for dinner and the menu was autumnal through and through. I made Sticky Braised Short Ribs, Roasted Garlic Mashed Potatoes, and an Arugula Fennel Salad. For dessert, I made Ina Garten’s Old-Fashioned Apple Crisp. Ina’s baking recipes are always simple, comforting and absolutely perfect.
Crisps are a good option for dinner party desserts because the topping is so easy. The citrus in this recipe imparts wonderful depth of flavor. Serve with Vanilla Bean Ice Cream.
Old-Fashioned Apple Crisp
5 pounds McIntosh or Macoun 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
1. Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
2. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
3. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
4. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.