Rating: 4.5 stars
56 Ratings
  • 5 star values: 37
  • 4 star values: 17
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

My family fights over this great Thanksgiving side dish that was first brought to our table by my Aunt Joan more than ten years ago. It's the only thing I've found that will convert even the most die-hard canned cranberry eater to a fresh berry advocate.

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 3 quart casserole dish.

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  • In a medium bowl, toss together the cranberries, apples and white sugar. Pour into the prepared casserole. Mix together the oats, flour, pecans and brown sugar in the same bowl. Spread evenly over the fruit in the dish. Pinch off small pieces of butter and arrange them on top of the oat mixture.

  • Bake, covered, for 50 minutes in the preheated oven. Remove the lid and bake for an additional 10 minutes, or until the top is toasted.

Nutrition Facts

236 calories; protein 1.9g; carbohydrates 33.5g; fat 11.5g; cholesterol 20.3mg; sodium 57.4mg. Full Nutrition
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