Cranberry Casserole

Cranberry casserole in a baking dish and served on a plate

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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