Total TimePrep: 20 min. Bake: 50 min.
I loved this dish. We sort of viewed it as dessert, though we served it with the main meal. There's nothing I would change. We had it with pork chops, asparagus, mashed potatoes/gravy, and stuffing. The apples in it, with the topping, taste like apple crisp, and the carrots are a tasty "surprise". No dessert needed when you serve this.
Delicious and different. I used macs and I probably would recommend a firmer apple. My apple slices were practically dissolved into nothing while the carrots were tender, but not mushy. I also cut down on the flour a bit, since some people thought it was a little too floury tasting. Overall, very good and a nice change of pace.
I made this dish to bring to a friend’s house for a family dinner. We served it along side pulled-pork. It received rave reviews. I would recommend the tip on counteracting the blandness; adding a little bit of brown sugar and cinnamon really enhanced the flavor and aroma. If you’re not so much of a cooked carrot lover, you’d probably like this because the carrots are tender-crisp and blend in well with the apples. It tasted like a not-so-sweet-dessert. Even my picky 10-year-old son cleaned his plate.
To counteract blandness, try mixing one quarter cup packed dark brown sugar with one half teaspoon cinnamon; then after drizzling with orange juice, sprinkle with the brown sugar-cinnamon mixture before baking.
The topping was good, but the rest of the casserole was a bit bland.