Easy Cranberry Apple Casserole
This post may contain affiliate links which won't change your price but will share some commission. Read more here.Cranberry apple casserole is a baked fruit dish made with tart cranberries and chopped apples under a crunchy oat-and-pecan streusel. It bakes at 350°F for about an hour, comes together in minutes, and can be made a day or two ahead, so it works as a Thanksgiving side, a holiday dessert, or even breakfast. It’s the recipe my sister made when our whole family gathered, and it has been on our Thanksgiving table ever since.
What is Cranberry Apple Casserole?
Cranberry apple casserole is a baked fruit dish made with tart cranberries and chopped apples under a crunchy oat-and-pecan streusel. It bakes at 350°F for about an hour, comes together in minutes, and can be made a day or two ahead, so it works as a Thanksgiving side, a holiday dessert, or even breakfast.
FAQs about Cranberry Apple Casserole
Can I make cranberry apple crisp ahead of time?
Yes. Bake it up to two days ahead and refrigerate. Reheat at 350°F for at least 20 minutes. Baking ahead also cuts down the liquid.
Is it a side dish or a dessert?
Both. It’s sweet-tart, so serve it next to turkey or ham, or spoon it over ice cream. It’s also good for breakfast!
What are the best apples?
Granny Smith, because they hold up and keep the dish from getting too liquidy.
Can I use frozen cranberries?
Yes. The recipe works with fresh or frozen, but thaw them first if using frozen.
What can I use if cranberries aren’t in season?
Frozen cranberries, or blueberries drained as well as you can. My family prefers the tart cranberry version.
How do I keep it from being watery?
Use Granny Smiths, bake it ahead and reheat, and drain blueberries well if you swap them in.
It’s too sweet for me. What can I change?
Cut the sugar. I use less than the recipe lists, and one reader halved both sugars and added cinnamon and lemon juice.
How do I double it for a crowd?
Double everything and bake in a 10×13 dish to serve 12-15.
Ingredients
Fruit filling
- 3 cups peeled, chopped apples (about 3 medium Granny Smith [confirm])
- 2 cups fresh or thawed frozen cranberries
- 1 1/4 cups sugar, or more to taste
Streusel topping
- 1 1/2 cups quick-cooking oats
- 1/3 cup chopped pecans
- 1/2 cup packed brown sugar
- 1/2 cup margarine, melted
How to Make Cranberry Apple Casserole
- Preheat the oven to 350°F.
- Mix the fruit. Combine the apples, cranberries and sugar in a 9×13 glass casserole dish.
- Make the topping. Stir together the oats, pecans, brown sugar and melted margarine until crumbly.
- Top. Spread the topping evenly over the fruit.
- Bake covered at 350°F for 1 hour, until the topping is golden and the fruit is bubbling at the edges. Remove tin foil in the last 20 minutes for a crunchier topping.
- Serve warm, or make ahead (see notes).
Storage
- Refrigerate promptly: Leftovers should go into the refrigerator within 2 hours of being served, where they keep safely for three to four days. You can also divide leftovers into smaller portions in covered shallow containers so they cool quickly.
- Freezing: Frozen leftovers stay safe indefinitely, but they can lose moisture and flavor if kept in the freezer longer. Use within 3-4 months.
- Thawing: Frozen leftovers can be reheated without thawing, though it takes longer. Thawing overnight in the refrigerator also works.
Reheating
- Recommended: Reheat at 350°F for at least 20 minutes.
- Individual portions: For single servings, casseroles reheat faster and more evenly in the microwave in individual servings.
- Covering: Covering leftovers retains moisture and helps them heat through. However, covering can soften the crunchy topping, so you might cover the dish for most of the reheat and uncover it for the last few minutes to bring back the crunch.
Notes for making a Cranberry Apple Crisp
- Best apples: Granny Smith keeps the casserole from getting too liquidy.
- Make ahead: Bake up to 2 days ahead and refrigerate. Reheat at 350°F for at least 20 minutes, until it reaches 165°F in the center.
- Storage: Refrigerate within 2 hours of serving. It keeps 3 to 4 days.
- Less sweet: Reduce the sugar. If my kids make it there’s a lot more sugar!
- Substitutions: Blueberries (drained well) work in place of cranberries, and frozen cranberries work year-round. You can also use walnuts or a different nut other than pecans.
This special Cranberry Apple Casserole was a recipe my sister used to make many years ago when my sister, brother, parents and all the kin and families would gather together.
After my sister’s death in 2000 the tradition became mine. Although my parents have both passed on as well, my family still considers Thanksgiving our favorite holiday. As new members have come into the family (my husband and I are now divorced and I’ve remarried – read about my joyful redemption story here) through marriage or birth (lots of grand babies!) this Cranberry Apple Dessert bake is still requested!
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Cranberry Apple Casserole
Equipment
- 1 9×13 glass casserole dish
Ingredients
- 3 cups chopped apples peeled **
- 2 cups cranberries fresh or frozen
- 1 1/4 cup sugar or more as desired
- 1 1/2 cup quick cooking oats
- 1/3 cup pecans chopped
- 1/2 cup packed brown sugar
- 1/2 cup margarine melted
Instructions
- Mix apples, cranberries and sugar in 9×13 casserole dish.
- Top with a mixture of remaining ingredients.
- Bake at 350 degrees for 1 hour.
- Optional: Bake ahead of time and refrigerate. Warm in oven before serving. This added step cuts down on the liquid in the recipe when serving.
Notes
I double this recipe to serve 12-15 and serve in a 10×13 dish.
My family likes it sweet so we add extra sugar to taste.
I have made this recipe with blueberries instead of cranberries and it was good, but we prefer the tart cranberry taste.
Easy and tasty. I think next time I’ll add more apples and less sugar. It was a bit too sweet for me, but there’s definite potential . First time I’ve used quick oats and actually liked it
Hi, Barb. My kids want all the sugar but I use less than is called for. Glad you enjoyed this dish!
I remade it with half of both sugars. I also sprinkled the apples with cinnamon and the zest of one tangerine. I think it would be good to toss the apples in the juice from one lemon also. It’s a good recipe. Next time I’ll try it in a smaller pan to make it thicker, and I’ll use old fashioned oats instead of the quick. I happened to have quick on hand, so great way to use them up. I don’t normally like streusel, but this is good.
Hi, Barb. Sounds perfect! Thanks for sharing your changes.
How far in advance can I prepare this and how long and what temperature to warm it back up?
Hi, Debbie. I prepare the cranberry apple the day before I want it but we then eat on it for a few days. I would say no more than two days before should be good. Depending on what I’m cooking I usually let it warm at least 20 minutes at 350 degrees (or alter that if you’re warming/cooking other items.) Hope you enjoy it! My family likes it with a lot of sugar 🙂
Visiting from Thistlewood Farm-Oh what a beautiful dessert!
Happy Holidays!
Jemma
Thank you, Joyce for coming over from Thistlewood. This is a family favorite dessert that we love! Have a blessed holiday season!
What can you use to improvise in place of cranberries during their off season
Hi. I’ve used blueberries before but just make sure they’re drained as well as you can. Hope this helps!