Classic Turnip and Apple Casserole

I first had this recipe at my husband's aunt's home back in 1979; got the recipe from her and have been making it to serve with turkey dinner ever since. I love the apples and turnip together! If you want to make it ahead of time, you can; just make it up to the layering stage then cover tightly and refrigerate. Put topping on, though, just before it goes into the oven.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 1  large  yellow turnip (known as a rutabaga, sometimes called a Swede)
• 1  tablespoon butter
• 2  tablespoons  light cream (you can use milk)
• 2  apples (I use macintosh)
• 1⁄4 cup  packed brown sugar
• 1  pinch ground cinnamon

• Topping

• 1⁄3 cup flour
• 1⁄3 cup  packed brown sugar
• 2  tablespoons butter

Directions

1. Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside.
2. Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot.
3. Cover with cold, lightly salted water and bring to a boil.
4. Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot.
5. Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside.
6. Peel apples, core, and slice.
7. In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top.
8. At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven.
9. When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip.
10. Bake in preheated oven for one hour; serve.