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cranberry casserole

cranberry casserole
cranberry casserole
for the filling:
  • 3 cups apples, medium diced and un-peeled
  • 2 cups raw, fresh cranberries
  • 1 1/4 cups white sugar
  • 1 tbsp chopped fresh sage
  • 1 tbsp red wine vinegar
for the topping:
  • 1 1/2 cups quick cooking oats, uncooked
  • 1/2 cup brown sugar, packed
  • 1/3 cup gluten free all purpose flour
  • 1/3 cup pecans, chopped (can omit or use sunflower seeds)
  • 1/2 cup butter, melted (can substitute non-dairy butter product)
  1. in a 2 quart casserole dish, combine apples, cranberries, white sugar, sage, and vinegar.

  2. in a bowl mix oats, brown sugar, flour, walnuts, and butter.

  3. sprinkle the oat mixture over the apple mix.

  4. bake at 350 degrees for one hour or until bubbly and lightly browned.

  5. serve warm or at room temperature.