Apple Raspberry Crisp Ina Garten


  Apple Raspberry Crisp Ina Garten is one of my favorite fall desserts. It’s so easy to make too, you just need apples that are about to go bad, some raspberries and a few other ingredients. Keep reading for a step-by-step recipe on how to make this tasty dessert.

Cooked in just one skillet, this apple crisp recipe is simple and delicious. Apple Crisp is a tasty dish to prepare for the holidays. The apples and cinnamon in the crumble topping make a delightful combination with a scoop of ice cream…

Ina Garten Apple Crisp Recipe: Barefoot Contessa’s Favorite Dessert Uses These Surprising Ingredients

This Ina Garten apple crisp recipe is a Barefoot Contessa favorite and is such a simple and elegant dessert to make when you’re short on time. Garten adds a few surprising ingredients to her apple crisp that elevates the flavor.

An easy Ina Garten apple crisp recipe that will impress guests

The Barefoot Contessa’s old-fashioned apple crisp recipe uses a handful of ingredients but has a few secret additions that give it a next-level depth of flavor.

“I know some people like chocolate and some people like cakes, but me, I like fruit crisps — and this is my favorite one,” Garten said on her cooking show.


  • 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
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg

Topping ingredients

  • 1 ½ cups flour
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar, packed
  • ½ teaspoon kosher salt
  • 1 cup oatmeal
  • ½ pound cold unsalted butter, diced

Preheat the oven to 350 degrees Fahrenheit and butter a baking dish.

Peel the apples and cut them into wedges, then combine them with the juices and zests, sugar, cinnamon, and nutmeg.

During her Barefoot Contessa cooking show, Garten explained that the 5 pounds of apples seems like a lot but will cook down. Garten also shared her secret ingredients for a tastier apple crisp. “I love to use citrus with apples so I’m going to use the zest and the juice of one orange and one lemon,” she noted.

Once combined, pour the mixture into the baking dish.

Then combine the topping ingredients in an electric mixer on low speed until crumbly. Sprinkle the topping over the apples and bake for 1 hour on a baking sheet until the apple crisp is bubbly and brown. Serve warm with vanilla ice cream.

Ina Garten’s ‘all-time favorite’ dessert is also made with apples

Garten once shared an apple tart recipe on an episode of Barefoot Contessa that she said tops her list of favorite desserts.

“I don’t think there’s a French pastry shop or a French bistro that doesn’t serve an apple tart,” Garten explained. “And the truth is it’s a really simple thing. It’s just pastry, apples, butter, and sugar.”

“It is my all-time favorite dessert,” she added.

In the simple recipe, made with just four ingredients, Garten sliced Granny Smith apples, arranged them on squares of puff pastry, sprinkled sugar over each, and dotted them with butter.

“So what I use is puff pastry. Frozen puff pastry, you buy it in a grocery store,” Garten explained. “And I leave it in the fridge, so it’s nice and cold when I’m working with it.”

“Of course, you can make your own pastry, but with puff pastry, it’s so fantastic — why would you bother?” she added.

The dessert is baked for 40 minutes and the apples, sugar, and butter caramelize while the pastry puffs up. She made a glaze to brush onto each tart that gave the dessert a delicious shine.

Apple and raspberry crumbles

There is nothing more comforting than a sweet and tart apple and raspberry crumble on a cold winters night. Serve with a dollop of cream or ice cream.

Course: Dessert

Cuisine: Dessert

Keyword: Apple and raspberry crumble

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 610kcal



Fruit Base:

  • 4 apples peeled and cut into cubes
  • 1 cup of frozen raspberries
  • 1 teaspoon of lemon zest
  • ¼ cup of sugar
  • 2 tablespoons of plain flour
  • 1 tablespoon of lemon juice

Crumble topping:

  • 1 cup of plain flour
  • ⅓ cup of sugar
  • ¼ cup of brown sugar
  • a pinch of salt
  • ¼ teaspoon of cinnamon
  • 115 grams of butter cut into cubes


  • Preheat the oven to 180 degrees celsuis (350 degrees farenheit).
  • In a bowl add the cubed apple and raspberries and add the sugar, flour, lemon zest and lemon juice and mix together until the fruit is coated. Pour the fruit into individual ramekins.
  • In a mixer bowl add the flour, sugars, salt, cinnamon and butter and mix until the butter is mixed in and the batter starts to form pea sized clumps.
  • Sprinkle the crumble topping over the fruit, making sure to not pat the mixture tightly. The looser the mixture the crumblier your crumble will be.
  • Bake in the oven for 40 to 45 minutes or until the crumble topping is golden and the juices start to bubble through the crumble topping.
  • Serve with vanilla bean ice cream or freshly whipped cream, or if you are feeling indulgent, both!


Recipe adapted from Barefoot Contessa’s Peach and Blueberry Crumbles.


Calories: 610kcal | Carbohydrates: 98g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 212mg | Potassium: 291mg | Fiber: 7g | Sugar: 62g | Vitamin A: 815IU | Vitamin C: 18.3mg | Calcium: 41mg | Iron: 2.1mg

How to Make Ina Garten’s Old-Fashioned Apple Crisp

Preheat the oven to 350˚F and butter a 9×14-inch baking dish. Peel, core, and slice the apples into wedges and transfer to a bowl. Add the lemon zest and juice, orange zest and juice, sugar, cinnamon, and nutmeg, and stir to combine. Pour the apples into the prepared baking dish.

Add the flour, sugars, oatmeal, and butter to the bowl of a stand mixer and mix on low until the mixture is crumbly. Spread the topping in an even layer over the apples. Bake until the apples are bubbling and top is golden-brown. 

apple crisp in a baking dish

My Honest Review of Ina Garten’s Old-Fashioned Apple Crisp

It pains me to say it, but this is the first Ina recipe that’s let me down. Usually her recipes are really buttoned up, but during testing I found that the amount of topping was way too much for the size of pan called for in the recipe. I had half a mixing bowl of topping left over, which felt like a real bummer to throw away, but I had already piled it on so high that the dessert was veering out of crisp territory. Because there was so much topping, the baking time was also off. At the hour mark the topping was still pale, and I had to bake it an extra 15 minutes to get that classic golden look. 

Still, although I had been skeptical of the topping during the baking process, it turned out to be the real star of the show. I loved how thick it was, with just the right amount of crispiness.

My real issue with this crisp was the flavor of the filling. Topping aside, the first flavor I tasted was orange. And it wasn’t just a hint of orange — I felt like I was getting hit in the face with the flavor of orange. After the orange subsided, there was a very strong taste of cinnamon, and then somewhere behind that a faint taste of apples. To me, the joy of apple crisp is really getting to celebrate the flavor of apples, and this recipe almost completely masked that flavor. I would keep the topping part of the recipe (after halving it, of course) and use another filling recipe if I were to make it again. 

apple crisp in a bowl with ice cream

If You’re Making Ina Garten’s Old-Fashioned Apple Crisp, a Few Tips

  1. Skip the orange: I think this recipe could have been a winner if the orange was omitted. If you want some of that flavor, I’d recommend using just the zest of the orange but no orange juice. But do keep the lemon juice for some acidity and to prevent discoloration. 
  2. Halve the topping: The topping was delicious, but it made way too much to match the filling. You could easily halve the topping portion of the recipe and have enough for a thick topping without running the risk of waste. 
  3. Go easy on the cinnamon: After orange, the flavor you taste in the filling is cinnamon. The recipe calls for 2 teaspoons of cinnamon and 1 teaspoon of nutmeg, and I found that it was too heavily spiced. I would recommend using 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg for a crisp that’s more apple-forward. 

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