Ingredients
2 cups 2% cottage cheese1 carton (8 ounces) mascarpone cheese3 large egg yolks2 tablespoons sugar1 teaspoon rum or vanilla extract1/4 teaspoon ground cinnamonBATTER:1-1/2 cups sour cream6 large eggs, room temperature1/2 cup butter, softened1/2 cup frozen apple juice concentrate, thawed1-1/4 cups all-purpose flour1/4 cup sugar2 teaspoons baking powder1 teaspoon grated lemon zestTOPPING:1/4 cup butter, cubed3 medium apples, peeled and chopped1 tablespoon lemon juice3/4 cup packed brown sugar1/4 teaspoon salt1 teaspoon rum or vanilla extract
Preparation
For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl.
Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes.
Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.
