“If God had intended us to follow recipes, He wouldn’t have given us grandmothers.”– Linda Henley
Local chef Lana Carr shares this Apple Cheese Crisp from her mother-in-law, Jeanne Boquel Carr, who found it in a World War II cookbook. The recipe calls for cheddar flavored American cheese, but you can certainly change it out for cheddar or white American cheese.
- 6 cups cored, pared, sliced apples
- 1 tsp. cinnamon
- 1 tsp. lemon juice
- ½ cup corn syrup
- ½ cup granulated sugar
- ⅔ cup sifted all-purpose flour
- ¼ teaspoon salt
- ⅓ cup butter or margarine
- ¼ lb. processed American cheddar cheese, grated (about 1 cup)
- Arrange apples in a greased shallow baking dish, about 10”x6”x2”.
- Sprinkle with cinnamon.
- Pour lemon juice and corn syrup evenly over apples.
- Combine sugar, flour, and salt; cut in butter until mixture is the consistency of coarse cornmeal. Lightly stir in cheese.
- Top apples with the mixture.
- Bake, uncovered, in a 360° oven for 1 hour, or until apples are very tender.
- Serve warm, with or without cream.