Apple Pretzel Crisp with Aged Cheddar
Granny Smith apples, applesauce, brown sugar, cinnamon, lemon peel, salty crushed pretzels and sharp aged cheddar team up to create one phenomenal dessert.
1 2/3 cups crushed pretzel crumbs (about 4 cups broken up pretzels)* - divided use
2 1/2 teaspoons ground cinnamon - divided use
1 1/2 teaspoons grated lemon peel - divided use
8 cups Granny Smith apples, cored and sliced (about 1/8-inch thick)
2 1/2 cups natural unsweetened applesauce
2 cups (8 ounces) Wisconsin Sharp Aged Cheddar, finely shredded - divided use
1 cup light brown sugar, firmly packed
3 tablespoons butter, melted
Low fat vanilla yogurt for accompaniment (optional)
- Preheat oven to 350°F (175°C).
- In large bowl, combine 2/3 cup pretzel crumbs, 2 teaspoons cinnamon and 1 teaspoon lemon peel. Add apple slices, tossing to coat well. Stir in applesauce and 1 cup of the cheddar.
- Spread mixture evenly in a 9x13x2-inch baking dish.
- In medium bowl, combine remaining pretzel crumbs and cheese, brown sugar, remaining cinnamon, lemon peel and butter. Sprinkle evenly over apple mixture.
- Bake 50 to 60 minutes, or until golden, bubbly and thick. Cool slightly before cutting.
- Serve warm or cold, topped with frozen vanilla yogurt, if desired.
Makes 12 servings.
*To make the crumbs, place pretzel pieces in a gallon-size zip-to-close plastic bag and seal removing as much air as possible. Using a rolling pin, crush or roll until crumb consistency. Or, place pretzel pieces in a food processor. Pulse until crumb consistency.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.