As the executive chef of Freight House in Paducah, Kentucky, Sara Bradley identifies her grandmother and mother as her biggest culinary influences. At Thanksgiving feasts during Bradley’s childhood, her mother made a cranberry casserole, which became a recurring side on the menu each year. This mash up between cranberry sauce and sweet potato casserole became a fast family favorite. In Bradley’s interpretation of the cranberry casserole, she tops baked-down cranberries and apples with a (gluten-free) pecan-oat streusel. The addition of fresh sage lends an earthy element.


Serves 4 to 6

    For the filling:
  • 3 cups unpeeled apples, medium-diced
  • 2 cups raw cranberries
  • 1¼ cups sugar
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon red wine vinegar
  • For the topping:
  • 1½ cups quick-cook oats
  • ½ cup brown sugar, packed
  • ⅓ cup gluten-free flour
  • ⅓ cup pecans, chopped (can substitute sunflower seeds)
  • ½ cup butter, melted (or non-dairy butter)

  1. In a 2-quart casserole dish, combine apples, cranberries, sugar, sage, and vinegar. Stir to evenly distribute ingredients. Set aside
  2. In a bowl, stir oats, sugar, flour, pecans, and butter until evenly mixed. Sprinkle oat mixture over the apple mix and bake at 350 degrees until bubbly and lightly browned, about 1 hour. Serve warm or at room temperature.
  • Recipe By
    Sara Bradley of Freight House in Paducah, Kentucky
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