Apple Cheese Crisp Recipes

Steps:

• 1. Slice the apples. A corer-slicer makes this job a snap.
• 2. Put the apple slices in a large mixing bowl, toss with the lemon juice and water.
• 3. Arrange the apple slice mixture in a 9x9" baking dish that has been prepared with food release spray.
• 4. Combine 1/4 cup of the sugar, cinnamon, and salt, and sprinkle over the apples.
• 5. Combine remaining sugar with the flour and salt. Work in the butter with a fork until the mixture is crumbly.
• 6. Stir in the cheese.
• 7. Sprinkle the crumb mixture over the apples.
• 8. Bake at 350* about 45 minutes, until the apples are tender and the crumble is golden brown.
• 9. NOTE: You can use whatever apple you like, but I think Granny Smith is the best, or maybe Pippin. This recipe is easy to multiply. It can easily be made gluten free by substituting gluten free flour. I like Bob's Red Mill Gluten Free All Purpose Baking Flour.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• For the filling: Whisk together the brown sugar, flour, apple cider, cinnamon, nutmeg and salt in a large bowl. Peel and core the apples and cut into chunks. Add the apples to the brown sugar mixture and toss to combine.
• Transfer the apple mixture to the prepared baking dish in an even layer.
• For the topping: Combine the flour, oats, brown sugar, pecans, cinnamon and salt in a medium bowl. Add the butter cubes and use your fingers to completely work the butter into the flour mixture. The mixture should hold its shape when squeezed.
• Sprinkle the crumble topping over the filling, squeezing some of the mixture into small clumps. Bake until the filling is bubbly, the apples are tender and the topping is golden brown, about 1 hour.
• Let sit for at least 45 minutes and serve slightly warm or at room temperature.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.
• Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
• To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
• Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, stir together cookie mix, oats, 1/4 cup of the brown sugar and 1 teaspoon of the cinnamon. Add melted butter; mix until crumbly. Set aside.
• In small bowl, beat cream cheese, granulated sugar and vanilla until smooth. Set aside.
• In large bowl, toss apples with remaining 1/4 cup brown sugar and remaining 1 teaspoon cinnamon. Distribute apples evenly in baking dish.
• Spoon tablespoonfuls of cream cheese mixture randomly over apples. Sprinkle with cookie mixture.
• Bake 35 to 40 minutes or until crumble topping is golden brown and apples are tender. Serve warm drizzled with salted caramel topping. Cover and refrigerate any remaining dessert.

Steps:

• Arrange apples in four greased 13x9-in. baking dishes. Combine water and lemon juice; sprinkle over apples. Combine the flour, sugar, cinnamon and salt; cut in butter until crumbly. Gently stir in cheese. Spread over apples. , Bake at 350° for 30-35 minutes or until apples are tender and topping is crisp. Serve with whipped cream or ice cream if desired.

Steps:

• Spoon the apple filling into a shallow baking dish (1 qt. size works well).
• Combine the flour, sugar, baking powder, salt and cheese in a bowl.
• Add the melted butter and milk.
• Stir to blend.
• Spoon the"dough"over the filling.
• Bake at 375F for about 30 minutes or until golden brown.
• This will make 6 servings.
• But because it is so good, I usually double the recipe!

Steps:

• In a 2-qt. microwave-safe dish, toss the first six ingredients. Microwave, uncovered, on high for 6 minutes, stirring once. In a bowl, beat cream cheese and sugar. Add eggs, flour and milk; mix well. Spread evenly over apples., In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over filling. Microwave, uncovered, on high for 4-1/2 minutes or until apples are tender. rotating dish twice. Serve warm.

Steps:

• Heat the oven to 375 degrees F.
• Combine the apples, sugar, flour and 1 cup of cheese.
• Place in a greased 8-inch square baking pan.
• Combine the flour, sugar, cinnamon, and salt.
• Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture.
• Bake in the preheated oven for 30 to 35 minutes.
• Remove from the oven and top with the remaining cheese.
• Return to the oven until the cheese melts.
• Serve warm with hard sauce or ice cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir lemon juice and water together in a bowl; add apples to stop browning process. Whisk 1/3 cup sugar and cinnamon together in a separate bowl.
• Beat cream cheese and 1/4 cup sugar together in a bowl using an electric mixer until smooth; add egg and vanilla extract and mix until evenly combined.
• Drain apples and transfer to the graham cracker crust. Sprinkle cinnamon-sugar mixture and oats over apples. Pour cream cheese mixture over apple mixture.
• Bake in the preheated oven until top is just beginning to brown, about 40 minutes. Cool on a wire rack, 1 to 2 hours. Refrigerate until completely set, 3 to 4 hours.

Steps:

• In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside. , For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.