New York State Apple Cobbler

I made this for the first time last year, and I absolutely loved it. The cheddar cheese in the topping makes this cobbler absolutely irresistible.

Ingredients:
APPLE MIXTURE:
2 1/2 - 3 LBs. tart cooking apples (I used Cortland)
1/2 cup brown sugar, packed
1/2 tsp. cinnamon
3/4 tsp. nutmeg
2 Tbs. bourbon or brandy
TOPPING:
6 oz. cheddar cheese
4 oz. butter (1 stick, half cup, etc.)
1/4 tsp. salt
1 cup sifted all purpose flour (sift the flour after it has been measured)
1/2 cup brown sugar, packed

~  Adjust the oven rack to the middle of the oven. Heat oven to 350 F.
TOPPING: Grate the cheese, either by hand or with a food processor (leave slightly chunky). Place the cheese and butter in an electric mixing bowl and beat until mixed. Add the salt, flour, and sugar and beat on low speed until mixed. Set aside.
APPLE MIXTURE: Butter an ovenproof baking dish, measuring approximately 11 x 8 x 2 inches, set aside. Peel, quarter and core all the apples, cutting them again a few times--depending in the size of the apple. You should have about 8-9 cups of sliced apples. Place the apples in a large mixing bowl with the sugar, cinnamon, nutmeg, and brandy or bourbon. Mix with a spatula, until the apples are completely coated and everything is mixed. Put the apples in the buttered baking dish, making sure the apples lay slightly smooth on the top layer. Between two pieces of wax paper, press the topping into a flat layer. Put the topping over the apple mixture, pressing down slightly. Bake uncovered in the oven for 20-30 minutes until the apples are tender when tested with a toothpick, and the topping is lightly browned.