For as many years as I can remember, I have been making Cranberry Casserole to complement my Thanksgiving turkey. This sweet-tart side dish was originally given to me by my nephewette (the term of endearment for the women married to my nephews) Karen, whose family has been making it for generations. And let’s face it—it’s the time-honored recipes that originated with grandma that are the absolute best at holiday time.
Besides being quick and easy to make, Cranberry Casserole smells positively heavenly while it’s baking. As if that’s not enough of a bonus, it makes a great dessert when served warm and topped with a scoop of vanilla ice cream or frozen yogurt. Enjoy!
2-3 red and green apples, chopped and unpeeled
1 bag fresh, whole cranberries
2 Tbs. sugar
1-1/2 cups quick oats
1/2 cup brown sugar
1/2 cup butter
1/3 cup flour
1/3 cup walnuts or pecans, coarsely chopped
Combine apples, cranberries, and sugar in a 2-qt. casserole dish.
Mix oats, brown sugar, butter, flour, and nuts until crumbly. Spread mixture over the top of the apples and cranberries.
Bake at 350 for one hour or until topping is lightly browned. Serve warm or at room temperature.
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