"Man Bait" Apple Crisp

Today is Ed's birthday; he's 36.  And if there's anything this man of mine loves, it's a spicy-sweet-crunchy-topped apple crisp, followed very closely by apple pie, both a la mode.  So this was the first thing we made out of my new favorite cookbook, Joy the Baker.  Super clever idea, making extra topping and mixing part of it in with the filling for thickener (and texture).  And that topping is wicked good.

Crisp is such a simple dessert to make, and so darn delicious and satisfying.  And because there's actual real fruit in it, pretty big pieces, too, we can also call it healthy-ish and have it for breakfast.  Which we do.  

I caught my man 11 1/2 years ago.  But it doesn't hurt, every once in awhile, to re-bait and cast the line.  With a dessert like this, he's sure to bite.  Again and again and again. 

"Man Bait" Apple Crisp (print recipe)
Makes one 9 x 13 pan

Filling:
10 to 12 medium-sized apples (a mix of Fuji and Granny Smith)
6 T granulated sugar
3 tsp ground cinnamon

Topping:
2 2/3 cups all-purpose flour
2 2/3 cups packed brown sugar
1 tsp ground cinnamon
1 1/3 cups chopped pecans
2/3 cup quick-cooking oats
1 cup unsalted butter, softened

1.  Place a rack in the center of the oven and preheat to 350 degrees F.  Grease a 9x13-inch pan with nonstick cooking spray or butter.

2.  To make the filling: peel and core the apples and cut into 1/4-inch-thick slices.  In a small bowl, mix together granulated sugar and cinnamon.  Place all of the apple slices in a large bowl, and sprinkle with the cinnamon sugar mixture.  Using your hands, toss the apples with the cinnamon sugar until evenly coated.  Set aside while you prepare the topping.

3.  To make the topping: in a medium bowl, whisk together flour, brown sugar, cinnamon, nuts, and oats.  Work the softened butter into the dry ingredients with your fingertips until the mixture resembles coarse meal.  Remove 1 heaping cup of the topping and sprinkle it over the apple mixture.  Toss with your hands to incorporate.  Place apple mixture in the prepared pan and spread the rest of the topping evenly over the apples.

4.  Bake the crisp until topping is toasted and apples are bubbling, 55 to 60 minutes.  Remove from the oven and let cool slightly.  Scoop warm crisp into bowls and top with vanilla ice cream.

Recipe from Joy the Baker by Joy Wilson

1 year ago:  Pumpkin Biscuits
2 years ago:  Bayou Bakery
3 years ago:  Almond-Cinnamon Cookies