A great dessert, but also a fabulous winter breakfast dish served hot with cream or half and half and a side serving of crisp bacon or thinly sliced ham.
48 Servings, 4 9×13 pans
13 quarts apples (about 24 medium), peeled and sliced (see note)
2 cups water
1/4 cup plus 2 tablespoons lemon juice
OPTIONAL 6 cups walnut, hickory nut or pecan pieces
8 cups all-purpose flour
8 cups sugar
2 tablespoons cinnamon
4 teaspoons ground nutmeg or cardamon
1 tablespoon salt, optional
3 cups butter or margarine
8 cups (2 pounds) Cheddar cheese, shredded, sharp preferred
OPTIONAL garnish, whipping cream or ice cream, 3 quarts
Core the apples, up to you whether to peel, but slice in flat slices of a uniform thickness, NOT wedges, to insure even cooking. Arrange the apples in four greased 13x9x2-inch baking pans.
Combine water and lemon juice; sprinkle apples and coat. Sprinkle on nut pieces if used.
Combine flour, sugar, cinnamon and salt; cut in butter until crumbly. Stir in cheese lightly. Spread over apples. Bake at 350 degrees for 35 minutes or until apples are tender and topping is crisp. For dessert, serve warm with a little whipping cream or ice cream if desired.
Variation:
Serve warm for a winter breakfast or brunch with a serving of breakfast ham or bacon and milk or cream on the side.