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
3 cups unpeeled apples, medium-diced
2 cups raw cranberries
1¼ cups sugar
1 tablespoon chopped fresh sage
1 tablespoon red wine vinegar
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)
For the filling:
For the topping:
- In a 2-quart casserole dish, combine apples, cranberries, sugar, sage, and vinegar. Stir to evenly distribute ingredients. Set aside
- 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.