If fall flavors are your jam and you can’t decide between apple crisp or cheesecake, this Lithuanian recipe for Apple Cheesecake Crumble has got you covered. It’s the ultimate mashup for cheesecake lovers who want a slice of cozy in every bite. Trust me, one forkful of this, and you’ll wonder why you ever bothered choosing between the two!
Jump to:
- Farmer's Cheese + Apples = Breakfast and Dessert in One
- Ingredients and Substitutes
- What is Varškė and Where To Buy It?
- Step-By-Step Method
- Tips For Best Results
- How To Serve Apple Cheesecake Crumble?
- Storage and Leftovers
- More Lithuanian Desserts To Try Next Time
- Lithuanian Apple Cheesecake Crumble (With Farmer's Cheese)
Farmer's Cheese + Apples = Breakfast and Dessert in One
This recipe has been in my family for as long as I can remember. It’s our go-to when no one feels like wrestling with a pie crust or whipping up a full-blown cheesecake. Instead, you get this cozy, layered casserole that’s as perfect for breakfast as it is for dessert. With sweet-tart apples and creamy farmer's cheese, it’s the perfect fall dessert when the leaves start to turn, and you crave something warm and satisfying.
The best part? It’s easy to make, even on a lazy Sunday morning. Just toss everything together, pop it in the oven, and you’ve got a dish that feels like a hug from home.
Fancy similar autumnal flavours but in an even easier dessert? Try Lithuanian Baked Apples with Farmer's Cheese!
Ingredients and Substitutes
There are 3 distinct elements to this breakfast casserole: cinnamon apples, farmer's cheese layers, and buttery crumble topping. Here's what you will need:
For The Apples
- apples: peeled, cored and sliced. Use about 6 medium or 4-5 large apples. We love this cheesecake crumble with Granny Smith Apples, but almost all varieties will work just fine.
- light brown sugar: or dark brown sugar.
- ground cinnamon.
- butter.
TIP: if you're short on time, just use apple pie filling!
For The Farmer's Cheese Layer
- farmer's cheese: full-fat ideally. Learn more about it in the section below.
- eggs: large eggs in the US, medium in the UK.
- white granulated sugar: or caster sugar.
- sour cream: full-fat. You may also use creme fraiche.
- unsalted butter.
- vanilla bean paste: or vanilla extract.
For The Crumble Topping
- unsalted butter.
- almond flour: also known as ground almonds. I'll admit, this was never in an original recipe from my mum, but I added it because it makes it even more delicious!
- rolled oats: also known as old-fashioned oats or porridge oats.
- all-purpose flour: also known as plain flour.
- light brown sugar: or dark brown sugar.
- a pinch of salt.
Find ingredient quantities and a full recipe in the recipe card at the bottom of the post.
What is Varškė and Where To Buy It?
Varškė is the Lithuanian version of farmer’s cheese—a staple in our kitchen and the secret behind many beloved family recipes. Similar to Polish Twarog, varškė is a mild, slightly tangy cheese that’s perfect for baking. If you’re in the US or UK, you might have better luck finding Twarog in the international aisle of a big grocery store or at specialized Eastern European stores.
Varškė comes in three varieties: full-fat, half-fat, and low-fat. For any sweet bakes, like this Apple Cheesecake Crumble, we always recommend using the full-fat version. It adds that extra richness and creaminess that takes the dish from good to downright irresistible.
Step-By-Step Method
1. Preheat the oven to 375°F (190°C). Grease a casserole dish (or a small roasting pan) with butter.
2. Place the apple slices, brown sugar, cinnamon and butter into a pan over low heat. Stir, cover with a lid and let the apples simmer for 10-15 minutes, stirring occasionally. The apples should soften and release their juices.
3. In the meantime, make the crumble topping. Place the flour, almond flour, oats, sugar and a pinch of salt in a medium bowl. Mix to combine.
4. Add the cubed cold butter and, using your fingertips, rub the butter into the dry ingredients to form a mixture that looks like coarse wet sand. Set the crumble aside.
5. Place the egg whites in a large mixing bowl, and, using an electric mixer, whisk them to stiff peaks. Reserve the whisk for the next step (no need to wash it).
6. Place the farmer's cheese, sour cream, sugar, melted butter, vanilla bean paste and egg yolks into a separate bowl. Using the electric hand mixer, beat the mixture on medium speed until smooth and cohesive.
7. Carefully fold the egg whites into the farmer's cheese mixture, trying to retain as much air as possible.
8. Tip the stewed apple mixture into a casserole dish. Then add the farmer's cheese cheesecake mixture on top of the apples in an even layer. Scatter the top of the cheesecake filling with the buttery crumble mixture.
9. Bake cheesecake in the oven for 30 minutes. Run a sharp knife around the edges of the pan, before cutting it into portions. Enjoy it warm or at room temperature!
Tips For Best Results
- Employ Your Food Processor: Save time by mixing the crumble topping in a food processor. Just be sure to add the oats last, after everything else is blitzed, so they retain their texture and give that nice, crumbly bite.
- Adjust the Sweetness: The sweetness of your dish can vary depending on the apples you use. For sweet apples, you might want to add a little bit of lemon juice to balance things out. On the other hand, if you're using tart apples, consider adding a touch more sugar in the large bowl to get the flavor just right.
- Use Room Temperature Ingredients: To ensure your filling blends beautifully, make sure all your ingredients—especially the farmer’s cheese and eggs—are at room temperature before you start mixing.
- Consider Apple Pie Filling: If you’re short on time or just not in the mood to cook the apples, you can always use store-bought apple pie filling for the apple layer. It’s a handy shortcut that still delivers great flavor.
- Extra Creamy Cheesecake Filling: For a creamier texture, push the farmer’s cheese through a fine sieve before mixing it with the other ingredients. This little step makes a big difference in creating a smooth, creamy cheesecake filling.
How To Serve Apple Cheesecake Crumble?
This Apple Cheesecake Crumble is versatile enough to be enjoyed any time of day. For a cozy morning treat, serve it as a breakfast casserole with a dollop of Greek yogurt or sour cream on the side. The tanginess of the yogurt pairs perfectly with the sweet, creamy layers.
If you’re in the mood for something a bit more indulgent, turn it into a decadent dessert by drizzling it with some salted caramel sauce. It’s a simple addition that elevates the dish to a whole new level of deliciousness.
Storage and Leftovers
Store any leftovers covered with a plastic wrap in the fridge. If you don't have much left, just lift the remaining slices into an airtight container. You can enjoy this Apple Cheesecake Crumble at room temperature the next day.
The best way to reheat it is to cover the pan with the leftovers with aluminum foil and place it in the oven until just warmed through. Uncover the apple crumb cheesecake for the last 2-3 minutes to restore that crunchy crumble to its full glory.
More Lithuanian Desserts To Try Next Time
Somewhere in between a baked apple crumble cheesecake and a Lithuanian breakfast casserole, this recipe is perfect for breakfast and dessert. Maybe we can tempt you with some other sweet Lithuanian treats to try next time:
Lithuanian Apple Cheesecake Crumble (With Farmer's Cheese)
Ingredients
For The Apples:
- 1.1 lb (500g) apples, peeled, cored and sliced
- 1 tsbp light brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon butter
For The Farmer's Cheese Layer:
- 0.55 lb (250g) farmer's cheese, full-fat
- 2 eggs large
- 4 tablespoon (50g) white granulated sugar or caster sugar
- ¼ cup (50g) sour cream full-fat
- 2 tablespoon (25g) butter melted
- 1 teaspoon vanilla bean paste
For The Crumble Topping:
- 4 tablespoon (50g) butter
- ¼ cup (25g) almond flour
- ½ cup (50g) rolled oats
- ⅜ cups (50g) all-purpose flour
- 3 tablespoon (40g) light brown sugar
- a pinch of salt
Instructions
- Preheat the oven to 375 F (190 C). Grease a casserole dish with butter.
- Place the apple slices, brown sugar, cinnamon and butter into a pan over low heat. Stir, cover with a lid and let the apples simmer for 10-15 minutes, stirring occasionally. The apples should soften and release their juices.
- In the meantime, make the crumble topping. Place the flour, almond flour, oats, sugar and a pinch of salt in a large mixing bowl. Mix to combine.
- Add the cubed cold butter and, using your fingertips, rub the butter into the dry ingredients to form a mixture that looks like coarse wet sand. Set the crumble aside.
- Place the egg whites in a large mixing bowl, and, using an electric mixer, whisk them to stiff peaks. Reserve the whisk for the next step (no need to wash it).
- Place the farmer's cheese, sour cream, sugar, melted butter, vanilla bean paste and egg yolks into a separate large mixing bowl. Using the electric hand mixer, beat the mixture until smooth and cohesive.
- Carefully fold the egg whites into the farmer's cheese mixture, trying to retain as much air as possible.
- Tip the stewed apples into a casserole dish. Then add the farmer;s cheese layer on top. And top everything wth the crumble mixture.
- Bake it in the oven for 30 minutes. Enjoy it warm or at room temperature!
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