This is my mom’s apple crunch. Well, technically I made it, but she’s the one responsible for introducing it into my life in the first place. It’s one of the recipes she’s handed down to me over the years that I jotted on a notecard with not-so-specific measurements and directions. Each time I make it I actually have to call her again and ask her a question or two, and then I jot a few more notes down. Finally, I’m recording it here, in a clear format that even you’ll be able to follow!

Growing up, this dessert could be counted among my family favorites and still to this day, when autumn rolls around, I get an urgent craving for it.

A couple of things I pondered while making it recently:

1) Why is it called a “crunch” rather than a “crisp”? I can’t say for certain but maybe it’s because the top crust is caramelized just enough that you have to ‘crunch it’ with your spoon.

2) Is it strange that my family puts cheddar cheese in a dessert? Perhaps to some, but a quick search on the world wide web tells me that there are plenty of others out there that do the same. Smart people. Apples and cheese just go so well together no matter where you put them!

When choosing the type of apple you use, I think it’s best to use a tart, crisp variety like Granny Smith, but mixing in a Honey Crisp or two gives it some extra depth. Play around with it, and see what you like best. But when it comes to the cheese, I say stick with cheddar, the sharper the better. When you pull it from the oven, warm and bubbly, it’s up to you as to how to serve it. I’m usually a purist, and eat it on its own, but it’s equally fantastic topped with a scoop of vanilla ice cream.

(Who am I kidding? It pretty much makes no difference how it’s served, I can even eat it 3 days old, cold, straight from the baking dish and still love it!)


Cheddar Apple Crunch

Serves 8


8 medium apples, peeled, cored and sliced
3/4 tsp cinnamon
1/4 cup water
1 cup flour
1 1/2 cups sugar
1/2 cup butter (room temperature)
1 1/2 cups grated sharp cheddar cheese


Slice apples into greased 9" x 13" baking dish. Add cinnamon and water. Mix flour, sugar, and cheese in bowl. Cut in butter. Use pastry blender to mix well. Spread topping mixture over the apples. Bake at 350 degrees for 45 minutes, or until golden and bubbly.

Allow to cool slightly. Top with vanilla ice cream if desired!

9 Responses to “Cheddar Apple Crunch”

  1. 1

    ashleynashville3 — October 25, 2010 @ 11:25 am

    yum! i am totally making this tomorrow night when my girls and i get together to watch Biggest Loser!

    • Beth replied: — October 25th, 2010 @ 1:14 pm

      Just make sure you don’t do what I did a few years ago for my book club when I forgot to PEEL the apples! Guess I was having a blonde moment or something…anyway, it was kind of a chewy mess, although all of my friends were kind and said it was delicious ;-)

  2. 2

    Vivek Surti — October 25, 2010 @ 1:09 pm

    I love apples and I love cheese! Thanks for sharing, Beth!

    Vivek’s Epicurean Adventures

  3. 3

    Lesley — October 25, 2010 @ 3:32 pm

    For some reason, I expected to see some sour cream included in the recipe. Hrm…

  4. 4

    Nashville Nosher — October 25, 2010 @ 3:35 pm

    Oh my…never would have imagined to put cheese in it but I bet it is great! Might be making this soon :)

  5. 5

    ErinsFoodFiles — October 26, 2010 @ 11:11 am

    This vaguely reminds me of something my mom makes. Except hers involves pineapple, chedder cheese, and Ritz crackers. And probably even more butter. I’m embarrased to admit it’s actually good! haha

    • Beth replied: — October 26th, 2010 @ 11:14 am

      funny, my aunt makes that same dish! But she serves it as a side dish at family potlucks. Does your mom serve it as dessert, or a side? That’s some KY cookin’ for ya ;-)

  6. 6

    Kathi — November 29, 2011 @ 10:08 am

    I finally found the perfect dessert for the whole clan, young and old. This year I asked what childhood “apple” dessert each wanted… And it was apple pie with cheddar cheese. Born and raised in California I had no idea, BUT I knew you would have the answer. I kept the topping the same but added a bottom crust and “jazzed” up the apple mixture a little. I love you FB and webp page. Thank you, a West coast fan.

    • Beth replied: — November 29th, 2011 @ 10:57 am

      Awww, thanks Kathi! Glad I could be of assistance :-)

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