Apple Colby Crisp

2 pounds (about 4 large apples or 5 to 6 cups) tart apples, such as Granny Smith, Winesap, Northern Spy, or Jonathan
2 teaspoons lemon juice
1 cup sugar, divided
½ cup packed light brown sugar
½ cup rolled oats
¼ cup all-purpose flour
½ teaspoon ground cinnamon
¼ pound (1 stick) butter, cut in chunks
¾ cup (3 ounces) shredded Colby cheese

Serve this luscious apple crisp warm with a garnish of shredded cheese and a scoop of vanilla ice cream.

Preheat the oven to 350°F.
Peel, core, and slice the apples into a large bowl. Toss with the lemon juice and ½ cup of the sugar. Spread in an 8 x 8-inch baking dish.
Combine the remaining sugar, brown sugar, oats, flour, and cinnamon in a bowl. Add the butter and mix with a pastry blender or your fingertips until the mixture is crumbly. Stir in the cheese. Sprinkle the mixture evenly over the apples. Bake for 50 to 60 minutes, until the apples are tender and the top is browned.