Apple Pretzel Crisp with Wisconsin Aged Cheddar

Apple Pretzel Crisp


  • 1 2/3 cups crushed pretzel crumbs, divided (about 4 cups broken up pretzels)*
  • 2 1/2 teaspoons ground cinnamon, divided
  • 1 1/2 teaspoons grated lemon peel, divided
  • 8 cups Granny Smith apples, cored and sliced (about 1/8" thick)
  • 2 1/2 cups natural unsweetened applesauce
  • 2 cups (8 ounces) Wisconsin Sharp (Aged) Cheddar, finely shredded, divided
  • 1 cup light brown sugar, firmly packed
  • 3 tablespoons butter, melted
  • Low fat yogurt (optional)

* To make the crumbs, place pretzel pieces on waxed paper. Cover with additional wax paper. Using a rolling pin, crush or roll until crumb consistency. Or, place pretzel pieces in a food processor. Pulse until crumb consistency.


  1. Heat oven to 350 degrees F.
  2. In large bowl, combine 2/3 cup pretzel crumbs, 2 teaspoons cinnamon and 1 teaspoon lemon peel.
  3. Add apple slices, tossing to coat well.
  4. Stir in applesauce and 1 cup of the Cheddar.
  5. Spread mixture evenly in a 9 x 13 x 2-inch baking dish.
  6. In medium bowl, combine remaining pretzel crumbs and cheese, brown sugar, remaining cinnamon, lemon peel and butter.
  7. Sprinkle evenly over apple mixture.
  8. Bake for 50 to 60 minutes, or until golden, bubbly and thick.
  9. Cool slightly before cutting.
  10. Serve warm or cold, topped with yogurt.

Servings: 16

Recipe and photo used with permission from: Dairy Farmers of Wisconsin