| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 tablespoon salted butter, softened
- One 14-ounce can whole-berry cranberry sauce
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 5 medium Granny Smith apples, peeled, cored and sliced into 1/4-inch slices
- 1 cup quick-cooking oats
- 1/3 cup all-purpose flour
- 1/3 cup firmly packed light brown sugar
- 1/4 cup (1/2 stick) salted butter, melted
- 1/4 cup chopped pecans
- 1 teaspoon ground cinnamon
Instructions
- For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
- In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
- For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
- Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 346 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 64 g |
| Dietary Fiber | 5 g |
| Sugar | 45 g |
| Protein | 4 g |
| Cholesterol | 15 mg |
| Sodium | 61 mg |
Reviews
Made this for Thanksgiving. The flavor of this dish was very good. I used Honeycrisp apples sliced thin & less sugar, tested the apples at 35 minutes with a sharp knife, covered with foil, baked another 10 minutes but they never got soft.
Made this twice and it is super easy and extra delicious works best in a really deep dish pie pan 🙂
Awesome! I will make this a holiday tradition. Everyone loved it.
It was really delicious. I’m serving this as a side dish for thanksgiving. It will compliment the Turkey, gravy and potatoes…and give little more “zing” to the plate!
And really easy to prepare.
And really easy to prepare.
My husband has a new go to dessert. Easy to make and full of flavor. Thanks Trisha.
This recipe was easy and a huge hit at our family cookout! I prepped it at home and planned to bake it once I arrived at the cookout. The juices from the apples and cranberries started to really come out so it was a little messy, but it was a unanimous decision that this recipe was a for sure keeper!
This is a delicious Thanksgiving side dish, adjust the sugar according to how tart your apples are. I doubled the recipe to make a larger casserole and had a little leftover, so I chopped it up to small pieces and used it as an oatmeal topper for company breakfast a few days later! Already planning to take this to a Christmas pot luck…Thanks TY
This recipe is just okay as we found it WAY too sweet, it has great potential thou. As called for, I used 5 med. size apples and had far too much cran apple filling for a 9″ pie pan. So, I put it all in my Pyrex 9 x 13 pan and it fit perfectly. Also, we are gluten free and I easily substituted Gluten Free AP flour in the topping, and used 2 tablespoons tapioca four in the pie mixture (as the thickner). Next time I’ll use 1/4 cup sugar in the filling and some orange zest – I think that will be better.
I recently saw Trisha and her sister, Beth, make this and decided I would try it – I love the cranberry and apple flavor. So delicious and so easy to put together…..love your show, your family and friends, and that you bring so much love to your show and recipes.
Great recipe which I have been making for thanksgiving and Christmas for years. The only change I would make is to add 2 cups of fresh cranberries. They add incredible color to the dish as well as flavor and nutrition!