Sunday, July 10, 2011

Cheddar-Topped Apples

When asked to bring a dessert to a Tupperware party recently, I naturally reached for my copy of their own cookbook from 1986, “Quick and Easy Cooking with Tupperware”. In the section entitled “Cabinet Cuisine”, I learned that “the secret to off-the-shelf success is stocking the right foods”, and sure enough, I had all these items at hand, so I deiced to make their Cheddar-Topped Apples and transport them in, what else, vintage Tupperware.

Now I will admit I was in a bit of a hurry when I first read over the recipe, because I got the WRONG IMPRESSION ENTIRELY about what the dish was going to be. Somehow, I envisioned apple slices with a topping sprinkled over them, such as might be served on a tray as finger-food. However, these are in fact, nothing like that. At all. Not that I’m saying they aren’t good, they just are NOT what I thought they would be. Nor, in fact, are they very attractive, so they turned out to be NOT IDEAL for a party. But, where would I be without the failures along the way, right?

So if for some reason you are really in the mood for apple pie filling, and you like that topped with cheddar cheese (a big thing, I know, I know!) but you also do NOT want to suffer the added enjoyment of a crust, this dish might be for you. Or, I thought, possibly it could be made in individual ramekins – but to be honest, just plain baked apples with cinnamon would seem tastier, and easier. This was tasty enough, just not quite… RIGHT. Read on and see what you think!

Cheddar-Topped Apples

3 Tbsp sugar
2 Tbsp all-purpose flour
2 Tbsp brown sugar
¾ tsp ground cinnamon
¼ tsp salt
1/3 cup water
1 Tbsp lemon juice
6 medium baking apples, peeled, cored and sliced
½ cup raisins (NOTE: I left those out because I can’t stand raisins!)
½ cup shredded cheddar cheese (2 oz)
¼ cup broken walnuts

In the Ultra 21 1-Quart Casserole (NOTE: just use Pyrex if you don’t have Tupperware / don’t want to cook in plastic!) combine the sugar, all-purpose flour, brown sugar, ground cinnamon, and salt. Stir in the water and lemon juice. Add the sliced baking apples and raisins; stir to coat.

Bake, covered with the vent closed, in a 350 oven for 35 to 40 minutes or until the apples are tender. Uncover, sprinkle with the shredded cheddar cheese and the broken walnuts. Let stand, covered with the vent closed, for 2 to 4 minutes or till the cheese is melted. Serves 6.


  1. I love apples and cheddar! Might have to try this one when it cools down or I get a toaster oven!

  2. YEAH, a toaster oven would be PERFECT! I think if you do this in little individual ramekins, PERHAPS ALSO TOPPED WITH CRUMBLED BACON, it would imporove it. And it's way more of a side for a meat dish than a dessert, as it was listed in the book. Not a write off, just not yet perfected.

  3. Great canisters! I grew up in the 70's, so anything from that era is like a big magnet to me. I was blog hopping and found your site through Animal Party.

    I think your blog is unique - and probably challenging too to make some of vintage items modern. Like...what do you do with the cookbook that serves everything on toast?? I'm sure you've seen (or even have) that cookbook.

    I'm your newest follower!
    Michelle :)

  4. Why thank you, Michelle! Challenging, for sure, and sometimes the things I make are, let's just say, not going to be repeated. But I love to experiment and it is always fun! YES the toast... I will dig that one out and do a recipe for you! Cheers!