Photo Credit: Rimma Bondarenko/Shutterstock
There’s no shortage of delicious dishes around the table at Thanksgiving. It’s easily my absolute favorite holiday. While the turkey tends to receive a ton of focus, in my eyes the sides are the true star of the show. Every year, no matter where I am or who I’m celebrating with, I always volunteer to make sure the mashed potatoes are perfect and to bring a casserole that confuses everyone when it’s time to set out the food — is it a side or is it a dessert?
The good news is: You can’t go wrong either way. This fresh, fruit-filled cranberry apple casserole offers a sweet kick that makes it dessert-worthy, but the burst of savory tartness from the cranberries also makes it a delightful side next to your showstopper turkey.
It’s an easy recipe to double (or even triple) for a crowd and makes for a delightful treat reheated the next day, cold out of the fridge, or as a surprise ingredient in a leftovers sandwich.
- 3 cups chopped apples (I like to peel them first)
- 2 cups fresh cranberries
- 1/2 cup-plus flour
- 2 tbsp. flour, divided
- 1 cup sugar
- 3 packages Cinnamon & Spice instant oatmeal
- 3/4 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup melted butter
Preheat your oven to 350 degrees. Mix apples and cranberries with two tablespoons of flour until coated — for best results do this in a gallon-size plastic bag. Once coated, add in sugar and continue to mix well.
Pour the coated fruit into a large casserole dish. In a separate bowl, mix oatmeal, remaining flour, pecans, brown sugar, and melted butter until it resembles a crumble. Spoon the crumble over the fruit.
Bake uncovered for 45 minutes. Enjoy warm out of the oven or cooled. Makes for great leftovers cold out of the fridge, too.