Warm apple crisp with vanilla ice cream is one of my all time favorite desserts.  It’s perfect, light and has fruit in it so its healthy! I wanted to try a new recipe and we had an occasion that called for nothing less than a killer crisp. This is another reason why I love doing this blog, I have a place to look up recipes!
I had to turn to one of my  trusty Ina Garten cookbooks to see if she had a recipe sure enough she did, in her party addition.  This recipe makes enough for 10 so I cut it in half since we were only feeding 4, but along the way I got distracted, which unfortunately doesn’t take much and didn’t exactly divide it by 2 for part of the ingredients.  First of all if I could bottle the scent of a baking apple crisp into a candle or something, I would in a second. I LOVE the way this smells and it even filled the car with the scent when we traveled with it.  The result was amazing and was definitely the best crisp that I have made to date. Below is Ina’s recipe with my twist in pink. It fits perfectly in a regular pie pan, this one my Mom bought for me in Palm Springs and every time that I use it I think of her and our fun weekend! The second we saw this dish we fell in love and knew immediately that it would be going home with one of us.
  • 5 pounds McIntosh or Macoun apples I used a mix of 3 fuji apples and 2 large granny smiths
  • Grated zest of 1 orange Grated zest of 1/2 a Cara Cara orange
  • Grated zest of 1 lemon Grated zest of 1/2 a lemon
  • 2 tablespoons freshly squeezed orange juice l tbls juice
  • 2 tablespoons freshly squeezed lemon juice l tbls juice
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

For the topping: All of the below I cut exactly in 1/2

  • 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

Directions

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

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.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm. And preferably with vanilla ice cream!

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