Last year for Thanksgiving, I shared my family’s sweet potato dish that absolutely must have a spot on the buffet table every year. This year, I am sharing our Cranberry Apple Oatmeal Crumble as it sits right next to the sweet potato casserole in order of importance. The original recipe comes from a church cookbook, so you know it must be good.
The true beauty of this dish is it’s versatility as a side dish or (as I prefer) a dessert. The mix of cranberries and green apples makes it a perfect alternative to traditional cranberry sauce, and if you add a dollop of ice cream on top, it becomes the perfect dessert. Serve it as a side dish or as a dessert, either way it will be delicious.
- 6 cups diced apples, peeled or unpeeled (either is fine)
- 4 cups raw cranberries
- 1 cup sugar (the original recipe calls for 2 cups-I prefer to use 1)
- 1 cup of melted butter, plus a tablespoon for buttering your dish
- 3 cups of oatmeal
- 1 cup of brown sugar
- ⅔ cup of flour
- a pinch of salt
- ⅔ cup of chopped pecans
- Preheat oven to 350 degrees
- Butter a 9x13 casserole dish
- Mix together the apples, cranberries and sugar in a large bowl and pour into the bottom of the dish
- Mix together the topping of melted butter, oatmeal, brown sugar, flour, salt and chopped pecans.
- Pour on top of fruit and spread to evenly cover
- Bake for 1 hour. If top starts to brown, cover with aluminum foil.
Whichever way you use it, this dish is sure to make a delicious Thanksgiving!