Can anything be more Minnesotan than Hotdish? I don't think so. Traditionally, hotdish is a savory mix of creamed soup and hamburger, often topped with tots. Or macaroni and hamburger and cheese. Much cheese. Or tuna and noodles topped with crispy onions and mixed with....creamed soup. But let me propose another kind of hotdish, this one sweet rather than savory. What kind of sweet served in a casserole could possibly pass for hotdish? A souffle? Mais, non...too highbrow. And a banana pudding seems much too Southern. But a crumble...yes a crumble...perfect for a sweet hotdish...
Pick a tart apple to compliment the sweetness of the caramel.
Caramel Apple Hotdish
If you had to imagine that iconic Minnesota casserole, the Hotdish, transformed into dessert...this would be it!
- 1 cup all purpose flour
- 1 cup rolled oats (not instant)
- 1/2 cup dark brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup cold unsalted butter, cut into 1/2 inch cubes
- 3-4 medium sized tart apples, peeled and thinly sliced
- 3/4 cup good quality caramel topping
- Preheat oven to 350 degrees F., spray 1 1/2 quart casserole dish with cooking spray.
- In a large bowl, whisk together the flour, oats, brown sugar, baking soda, salt, and cinnamon. Cut in the butter until the mixture is crumbly. Set aside 1 1/4 cups of the crumb mixture. Press the rest of the mixture onto the bottom of the casserole dish.
- Spread the apple slices evenly over the top of the crumb mixture. Drizzle the caramel topping over the apples. Sprinkle the remaining crumb mixture over the caramel. Bake for 40-45 minutes, or until the apples are tender. Serve warm.
Warm, buttery, with a hint of cinnamon......