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.
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-Cream Cheese Crisp
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.
