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Apple Cheese Crisp

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Yes, we have moved on. Halloween is over and it’s time to get ready for Thanksgiving.

So what’s an Apple Cheese Crisp? I wondered the same thing. Was it cheddar cheese or Swiss? Nope. Cream cheese with brown sugar makes up the cheese portion of this pieand that suits me just fine.

While I was visiting dlyn’s blog the other day she made this Apple Cheese Crisp. Its simplicity and sugary goodness spoke to me. I had to make it. I told her I would and I did. It was wonderful.

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It was shared with good friends on Halloween night, left to my own devices I would have eaten the whole thing myself.

So let’s whip this one up together so you can see how easy thisis to make.

Here’s what you will need: Old-fashioned oats, brown sugar, granulated sugar, all-purpose flour, apples, walnuts, butter, vanilla extract, ground cinnamon, ground ginger, cream cheese, eggs, apples and salt.


First prepare your pie dish by generously coating it with butter. I used a 9-inch pan. Peel and slice 3-4 apples depending on how big they are. I used four Honeycrisp. Fill your pie dish with apples about 2/3 full. Add 1/4 cup granulated sugar, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and a pinch of salt to the pie plate full of apples, combine well.

Beat together 8 ounces cream cheese, 2 eggs, 1/4 cup brown sugar, 1 teaspoon vanilla extract and a pinch of salt until very creamy. Make sure your cream cheese is room temperature otherwise it will not combine well. Pour this over the apples, letting it settle into all the nooks and crannys of the fruit.

I wish I had a picture of the sugary-creamy goo I poured over these apples but I was so distracted by its yumminess I forgot to snap one. Darn.


For the topping, combine 1/2 cup all-purpose flour, 1/2 cup old-fashioned oats, 1/3 cup brown sugar,1/3 cup walnuts, 5 Tablespoons butter, 1/2 teaspoon ground cinnamon and a pinch of salt.


I used my pastry cutter and hands to combine the topping. When making a topping for crumbleit’s helpful to push it through your fingers to create the chunky, crumbly texture.


Bake at 350 degrees for 40 minutes. The top should be browned and the edges bubbling.


When it comes out the oven the edges will have this thick, sugary edge showing on the sides. Yum.


This will look beautiful on your holiday table.


I wish I had a picture of the inside for you but I had to take it to a party. Enjoy!

Apple Cheese Crisp
Inspired by dlyn

For the pie:
3-4 apples, peeled and sliced
1/4 cup granulated sugar
1/4 cup brown sugar
2 eggs
8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 pinches of table salt, divided

For the topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup brown sugar
1/3 walnuts, chopped
5 Tablespoons butter, room temperature
1/2 teaspoon ground cinnamon
Pinch of salt

First prepare your pie dish by generously coating it with butter. I used a 9-inch pan. Peel and slice 3-4 apples depending on how big they are. I used four Honeycrisp. Fill your pie dish with apples about 2/3 full. Add granulated sugar, ground cinnamon, ground ginger and a pinch of salt to the pie plate full of apples, combine well.

Beat together cream cheese, eggs, brown sugar, vanilla extract and a pinch of salt until very creamy. Make sure your cream cheese is room temperature otherwise it will not combine well. Pour this over the apples, letting it settle into all the nooks and crannys of the fruit.

For the topping, combine all-purpose flour, old-fashioned oats, brown sugar,walnuts, butter, ground cinnamon and a pinch of salt. I used my pastry cutter and hands to combine the topping. When making a topping for crumbleit’s helpful to push it through your fingers to create the chunky, crumbly texture.

Bake at 350 degrees for 40 minutes. The top should be browned and the edges bubbling.

I served with whipped cream but it would also taste good warmed up with a scoop of vanilla ice cream.

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Comments

  4. Oooo…this looks so good! It reminds be of the baked apples my great grandma used to cook except her’s didn’t have the topping. I might have to use this one during Thanksgiving. Keep ’em coming!

    Reply

  10. That looks and sounds EXCELLENT, Cathy ! All of the ingredients are yummy… Cream cheese and apples and butter and vanilla extract and cinnamon and…. drool 🙂

    Hope that you are having a good weekend !

    Loving Annie

    Reply

  22. I wish the same thing when I saw the title. Off course you can’t ruin that beautiful pie, just to show us the inside, right? But, I trust you! I am sure it was delicious.
    Cheers,
    Elra

    Reply

  32. yep thanksgiving is next then christmas then we all spend the remainder of the winter months in the gym.
    I hate to sound like everyone else above me here, but this is a keeper cath.

    Reply

  33. I’m not sure I’m ready for Thanksgiving. I missed most of the month of October, so that means, I don’t have to worry about Thanksgiving until December right? and Christmas in January.
    I may be able to make this work for me…

    Reply

  37. What perfect timing. My 5 year old informed me today that it would be okay if I made him an apple crisp. I’m not big on crisps in general, but love the idea of using the cream cheese, so I think I’ll make him this one, and hopefully enjoy it myself, too.

    Reply

  41. at first i thought you were gonna break out some cheddar cheese, and i was concerned. apples + cheddar is something i just can’t get behind. ick. this, on the other hand, is magnificent. 🙂

    Reply

  44. I made this, too. I got up the next day and it was gone. I only had one slice.
    Pickled herring? Sounds better than throwing up in my mouth, so I’d try it. After about 4 glasses of wine.

    Reply

  48. And I thought an apple crisp couldn’t get better… but cream cheese! yeah, that’s my kind of dessert.

    I suppose I’ll have to make this with some of my apple bounty, huh?

    Reply

  49. ok miss cathy
    oi have had it with you

    ARE YOU REAL OR A ROBOT

    how do you do all that you do? i wanna know? you are not human! you decorate, cook, raise 2 boys, socialize, blog and blog and you’re starting a winery?

    it boggles my mind… you are my hero.

    Reply

  50. Mental P made this – her family adored it. Country Kate made it – her family adored it. Dlyn’s family adored it. Now you!
    I MUST make this for my family ASAP! It’s obviously one of those to-die-for-don’t-ever-lose recipe.
    Your recipe photo journey is perfect!

    Reply

  51. I was planning on making a crisp in the morning but then I saw this post and I had all the stuff so I just made it. I’ve nearly burned the top of my mouth three times because I have NO willpower – so while I type this comment it’s in the freezer to cool down enough for me to pound it. Thank you Thank you Thank you for this. THIS is what I needed.

    Reply

  60. Oh my goodness, how did I miss this when I was searching for recipes for 25lbs of apples we picked earlier this fall? This looks amazing.

    I wonder if this would work well with Honey Crisp apples? We didn’t know we had picked about 15lbs of those, but we did and we are in love with them. Also, I can’t eat Granny Smith’s because something in them gives me intense sinus issues. Weird. But then, that’s me.

    Am making this tomorrow!

    Reply

  62. This is delicious!!! This is the second apple crumble recipe I’ve tried. I thought I was blown away the first time, but wow. The addition of cream cheese and walnuts takes this over the top! Thank you!!

    Reply

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