this little goat went to india spiced cheddar apple crisp

Spiced Cheddar Apple Crisp

yield: 6-8 servings

time: 50 minutes

active time: 15 minutes


for apple filling:

2 - 2 1/2 lb. apples (apple 4 medium), peeled and chopped into ½-inch cubes

1 tbsp fresh lemon juice 

1/4 cup granulated sugar 

1 tbsp cornstarch

3/4 tsp this little goat went to india

1/2 tsp ground cinnamon 

1/2 tsp kosher salt 

for crumble topping:

3/4 cup all-purpose flour

1 cup old-fashioned rolled oats 

1 cup packed brown sugar 

1/2 tsp this little goat went to india 

1/2 tsp ground cinnamon 

1/2 tsp kosher salt 

1/2 cup (1 stick) unsalted butter, cold and cubed 

3/4 cup shredded cheddar cheese 


Preheat the oven to 350 degrees. 

In a large mixing bowl, toss the apples with all remaining filling ingredients until well coated. Spread evenly in a baking dish.

In a separate large bowl, combine the flour, oats, sugar, India spice, cinnamon and salt. Cut in the cold butter, using your hands or a pastry cutter, until the butter is well incorporated and the mixture resembles the texture of wet sand. Fold in the cheese until combined. Sprinkle crumble mixture evenly over the apple filing.

Bake for 40-45, until the topping is golden brown and fruit juices begging creeping through the crust. Let cool slightly before serving.

Serve warm, topped with vanilla ice cream or whipped cream, if desired!

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