“Man Bait” Apple Crisp
From JOY THE BAKER by Joy Wilson. Copyright © 2012 Joy Wilson. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

Makes one 9x13-inch pan (or halve for one 8-inch pan)

There are things that I do to attract a mate: shower frequently, run a comb through my hair, wear mascara, grace my face with lip gloss, and wear nice heels. My secret weapon, however, is this apple crisp. It is simply baked apples with cinnamon, oats, and streusel. The secret is in the proportions: lots of apples, with loads of streusel topping. It’s the crisp topping combined with the soft baked apples and the flash of a flirty smile that makes this streusel absolutely irresistible. Trust me—this recipe alone is how I’m going to find a husband . . . when I’m ready for all that.

For the filling:

• 10 to 12 medium-sized apples (I use a mix of Fuji and Granny Smith)
• 6 tablespoons granulated sugar
• 3 teaspoons ground cinnamon
•  

For the topping:

• 22⁄3 cups all-purpose flour
• 22⁄3 cups packed brown sugar
• 1 teaspoon ground cinnamon
• 11⁄3 cups chopped pecans
• 2⁄3 cup quick-cooking oats
• 1 cup (2 sticks) unsalted butter, softened

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.

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 the baking dish, 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.

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.
 

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. You’ll thank me. I’m sure of it.