It’s shocking to me that Thanksgiving is a week away. I don’t know where the time has gone! But approaching holidays not only means some well deserved time off, but also some fun potlucks at work! J.’s office had there event this week and my office has one early next week. I wanted a dish that was easy to make on a week night, but that still packed a lot of flavor (and was maybe a tiny bit healthy?) With a lot of the classic dishes already signed up for, one of my best friends let me steal her recipe for a sweet and tangy cranberry apple casserole.
Cranberry Apple Casserole
- 3 cups of peeled, chopped granny smith apples (about 5-6 small apples)
- 2 cups of fresh cranberries
- 1 cup + 2 TBSP flour
- 1 cup sugar
- 3/4 cup of chopped pecans
- 3 – 1.5 oz packages of cinnamon spice oatmeal
- 1/2 cup brown sugar
- 1 stick butter, melted
Preheat your oven to 350 F. Prep your apples and pecans, and melt the butter (I just microwaved mine in a microwave safe container for about 30 seconds). In a large bowl, add your apples and cranberries. Add 2 TBSP of flour and mix until it evenly coats the fruit. Mix in the sugar and add mixture into casserole dish.
In your original bowl add the rest of the flour (1 cup), brown sugar, pecans, and oatmeal packets. Mix together to slightly incorporate and break up any brown sugar chunks. Add in the melted butter and stir to coat. Top your fruit with this streusel topping. Bake (uncovered) for 45 minutes.
This the perfect ying and yang type of dish with both textures and flavors. The tart fruits are balanced out by the sweet streusel on top, and the fruit bakes down into a cobbler like consistency that pairs well with the crunchy topping. Whether you consider it a side with your meal or save it for dessert, this is a dish you’ll want to have at every holiday gathering.