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This recipe will add a little something different to the traditional apple crisp. In Wisconsin, we look for reasons to serve cheese with everything. I have always enjoyed the addition of cheddar to apple pie.
Preheat oven to 350 degrees, and butter a loaf pan.
Heat a grill pan, or outdoor grill, until hot. Place the apple slices on the grill just until they attain marks. Remove to the buttered loaf pan.
Combine the flour, sugar, apple pie spice, ginger nibs, and salt in a bowl. Slowly work the butter into the mixture until it turns into crumbs.
Spread evenly over the top of the grilled apples, and bake for 30 minutes, or until the crust is browned.
Serve warm with a 1 oz slice of cheddar cheese melted on top.
Serve this with a heavy white dessert wine, such as Sauternes, Washington Late-Harvest Riesling or Eiswine. The sharpness of the cheddar will draw the sweetness out of the wine, and the grill/smoke will help cut through the wine's weight.
This recipe was provided by John Cirpinski from Chicago.