I used to solely be a summer person. Every spare moment I had from June through August would find me in flip flops, a skirt, and tank top…and outside. Usually in a lawn chair with a book, getting skin cancer.
But sometime in the last seven years or so, while he was replacing my love of hip-hop and country music with a steady diet of folk, Eric also turned me into a fall person.
Friends, I have been eating up these 65-degree days, that start off chilly but slowly lead you to a warm, golden afternoon. And apparently, that type of weather is what San Francisco does best.
We’ve been here just a week, and every single time we’ve commented on how amazing the weather is, some San Franciscan tells us…”Yeah, it’s pretty much this way all year ’round.”
What the what?
Earlier today, I mentioned to Eric that this place – with its amazing weather – would make it the perfect place to retire…and then we realized that everything here costs five times what it should, and we’d be able to afford living here on our retirement savings for approximately seven weeks.
But it led to an interesting question: Do people who live here actually realize what they’ve got going here? Do they really enjoy these perfect 65-degree days, with winters that don’t get much colder than that and summers that don’t get much hotter?
Or does it take annually getting jerked around by the weather on a ridiculous roller coaster ride of 103* and 94% humidity to -27* windchill to make you really appreciate the perfect weather that is apparently the norm here?
We’re not sure…but we do know that we’re not particularly relishing the idea of heading back to Minnesota, which is right on the brink of heading into what is sure to be a gray, cold, and rainy November.
But while it rains and the last of the leaves blow off the trees, we’ll bake apple crisp, and eat it with spoons from the pan…this will be our coping mechanism.
This apple crisp recipe is where it’s at. It’s not a crumble – the topping does not contain oats. Instead, the filling of softened apples mixed with cinnamon and sugar is topped with what feels almost like a pie crust layer…if that pie crust was also sort of like a non-spongey cake with a perfectly crisped topping.
I’ve been mulling over how to describe this topping for days now….and that was the best I could do. Yikes.
But seriously, I love this apple crisp because it’s easy. I like that it’s a two-step away from your typical oat-centric apple dessert topping. And I’m sort of crushing on the fact that the very top part of this apple crisp starts to caramelize in the oven, crisping the whole thing into some sort of apple dessert heaven.
Whatever your weather today and in the months to come, I hope you’ll give this one a try!
P.S. I used honeycrisp apples from our orchard trip in this recipe, which some might consider heresy. I know! They’re so good to eat as they are. But try them, just once, in a baked good, and you might never go back. Their flavor really comes through; I can’t encourage you to try baking up some honeycrisps enough.
(recipe by Carpé Season - thanks, Mom!)
(yields one 13x9" pan)
This easy apple crisp recipe comes together really quickly and ends in a perfectly crispy topping. I apologize for the weird measurement amounts in the topping...but that makes for what I think is the perfect topping to filling ratio. Just do your best to divide an egg; it doesn't have to be perfect! P.S. The pictures show an 8x8" pan, but the recipe listed here is for a 13x9" pan!
about 5 large apples*, peeled, cored, and thinly sliced
3/4 c. sugar
1 tbsp. cinnamon
1 1/2 c. flour
1 1/2 c. sugar
1/4 + 1/8 tsp. (or 3/8) tsp. salt
1 1/2 tsp. baking powder
1 1/2 eggs, lightly beaten
6 tbsp. melted butter
cinnamon for sprinkling
*I used honeycrisp apples because I can't get over how good they are (both raw) and now baked. Their sweet and tangy flavor really comes through. Here are some other common baking apples you could use.
Preheat oven to 350*. Grease a 13x9" pan.
Prepare your apples by peeling and coring them and then very thinly slicing them. Place them in your greased pan.
Stir the 3/4 c. sugar and 1 tbsp. cinnamon together, then sprinkle over the sliced apples. Do not mix in.
In a medium bowl, combine flour, sugar, salt, and baking powder. Once combined, add the lightly beaten egg, stirring it in as best you can. It won't mix together thoroughly, and that's okay. I used my fingers to try to work the egg into the dry ingredients.
Sprinkle flour mixture topping over the cinnamon/sugared apples.
Pour melted butter over the topping.
Then sprinkle with extra cinnamon.
Bake for about 45 minutes or until filling is bubbling and topping is nicely browned.
Store covered on countertop for 24 hours; beyond that it should be stored in the fridge.
Serve with whipped cream or ice cream if desiered.