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Cranberry Apple Casserole

Cranberry Apple Casserole

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Christine Hanson

Christine Hanson

Super simple side dish, perfect for holiday or everyday meals. Goes great with chicken, turkey, ham, or pork. Can also double as a not-too-sweet dessert when served with ice cream or whipped cream.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 64.9g
  • 21%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine apple pie filling and cranberry sauce in a shallow baking dish.
  3. In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture.
  4. Bake in the preheated oven for 40 minutes, or until browned and crisp.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SANE_AGAIN
76

SANE_AGAIN

11/20/2012

A coworker brought a dish like this to our Thanksgiving celebration at work. However, hers was crunchier so I called for her recipe after I tried this one. Here's the difference: She layers in a 2 qt. casserole - 3 C. fresh apple chunks with peels (I used the bag of tart sliced apples from the grocery store), 2 C. fresh cranberries, 1 1/2 C. sugar (I use Splenda). Then tops it with a mixture of 1 1/2 C. rolled oats, 1/3 C. flour, 1 1/2 C. chopped pecans, and 1 stick melted butter or margarine. Bake covered at 425 for 1 hour. This has a bit fresher taste, has more crunch, and less syrupy-ness. Both are great, but wanted to offer this version made with fresh fruit. Enjoy!

MPWELTY
26

MPWELTY

10/30/2003

This recipe was a big hit at the potluck I brought it to. Next time: I'll mix the pie filling and cranberry sauce prior to putting it in the pan. I needed to have the cranberry sauce more evenly distributed. I might also decrease the amount of brown sugar since the dish was sweet enough from the pie filling.

LAURA SLATTER
12

LAURA SLATTER

1/7/2004

I made this recipe because I was looking for something different to take to a family get together. I told the family what I was bringing and they all hesitated. It took no time to prepare it that morning. Upon arrival, family members saw it and thought that it smelled great. Everyone raved throughout dinner on how great it was and wanted me to make it again for more family events. Tomorrow, I'm making this for a second time and I didn't have any hesitations when it got brought up for the menu.

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