Apples, caramel, and pumpkin are always yummy in the fall. I love going to a local fruit stand in the fall so I can choose from a huge variety of freshly picked apples. And a wonderful bonus is getting freshly made Apple Cider Doughnuts, Apple Fritters, Pies, and Apple Bread.
This is not your usual hot dish (definitely not a casserole). The whole recipe is mixed in one bowl and comes out almost like a cake—add some fresh whipped topping on top of a warm dish, and you taste the deliciousness of fall in one bite. For those who need gluten-free, this recipe works great with your favorite gluten-free flour.
Pumpkin-Apple Caramel Hot Dish
For the pumpkin cake layer:
- 1 Tbsp unsalted butter for the pan
- 1 c all-purpose flour
- ¾ tsp baking soda
- ½ tsp kosher salt
- 1 c pure pumpkin puree
- ¼ c heavy cream
- ½ c vegetable oil
- ½ granulated sugar
- ½ c lightly packed brown sugar
- 2 large eggs (room temperature)
- 2 tsp pure vanilla extract (I add a little vanilla paste)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
For the apple layer:
- 3 large apples, peeled and finely diced
- ½ c lightly packed brown sugar
- ½ – 1 tsp cinnamon
- Pinch of kosher salt
For the topping:
- 6 tablespoons salted butter, melted
- ½ -1 tsp vanilla
- ¾ c all-purpose flour
- ¾ lightly packed brown sugar
- ¾ c rolled oats (not quick oats)
- ¼ tsp kosher salt
- ½ – 1 tsp cinnamon
Directions:
Preheat the oven to 350. Butter a 9-inch square (or other 2 ½ quart baking dish).
Make the pumpkin cake layer: In a large bowl, whisk together the flour, baking soda, and salt. Add the pumpkin puree, heavy cream, vegetable oil, both sugars, eggs, vanilla, pumpkin spice, and cinnamon, then whisk to combine. Spread the batter evenly in the baking dish.
Make the apple layer: In the same bowl, toss the apples, brown sugar, cinnamon, and salt. Scatter the apples evenly over the pumpkin batter.
Make the topping: Using the same bowl again, combine the melted butter, vanilla, flour, brown sugar, cinnamon, oats, and salt until small clumps form. Spread the topping evenly over the apples.
Place the baking dish on a baking sheet to insulate the bottom while it bakes and catch any drips. Bake until the cake is slightly domed, the edges are set and gently bubbling, and a toothpick comes out with moist crumbs but is not wet, 60-75 minutes. Serve hot or room temperature.
** This reheats well if covered with tinfoil, so it doesn’t dry out
