This Cranberry Apple Casserole Almost Passes For Dessert

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.

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