Sweet and tart, these Mini Cranberry Apple Casseroles are the perfect portion size for each person at the table. They are a lovely side dish for Thanksgiving and Christmas dinner.
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Everyone has that one dish they always eat at Thanksgiving. That one family recipe that’s been passed down, cherished and loved. That one favorite that everyone waits to come out of the oven, devours and fights for the last crumbs.
For my family, that’s Cranberry Apple Casserole. Or as we call it for short: Cranberry Casserole. Soft and crunchy, sweet and tart — it’s a little bit cranberry sauce, a little bit baked apples. The perfect companion for a roast Thanksgiving turkey.
I make it every year, regardless of who I’m spending the holiday with. (And I often make it for Christmas dinner too.) I love hearing what people think of this dish. Once, my sister made a Cranberry Apple Casserole for her Midwestern friends and they claimed it was more of a dessert. I still say it’s a side! (C’mon, who eats casserole for dessert?)
So, in honor of Blogsgiving Dinner, of course I had to make my favorite dish. And I made mini versions, because sharing just isn’t an option sometimes! These Mini Cranberry Apple Casseroles are the perfect portion size for each person at the table.
I used these medium-sized ramekins to make them. They’re a bit larger than regular ramekins, and perfectly sized for side dishes.
By the way, Blogsgiving Dinner is the virtual gathering Meghan from Cake ‘n Knife and I are hosting this week. We’ve got more than 60 of our best blogging friends sharing Thanksgiving recipes throughout the week, and you can see them all here and here! Enjoy! // susannah
Click through for the Mini Cranberry Apple Casseroles recipe!
Mini Cranberry Apple Casseroles
ingredients
Filling
- 3 large red and green apples cored and diced into ½-inch pieces
- 1 cup cranberries
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- ½ cup granulated sugar
Topping
- 1½ cups quick-cooking oats
- 2 heaping tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ½ cup brown sugar packed
- ½ cup salted butter melted
instructions
- Preheat oven to 300°F (150°C). Line a baking sheet * with foil.
- In a large mixing bowl *, stir together apples, cranberries, lemon juice and lemon zest. Add the white sugar and stir to coat.
- In a medium bowl, stir together oats, flour, cinnamon and brown sugar. Stir in melted butter until mixture is thick and crumbly.
- Spoon the cranberry apple mixture into six 4½-inch soufflé dishes. Top with oat topping.
- Place the souffle dishes on the covered baking sheet *. Bake for 45-55 minutes, until bubbly and the oat topping is golden brown. Let cool 10 minutes before serving.
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Lynda@Me and My Pink Mixer says
What adorable little casseroles! Definitely pinning these to my Thanksgiving Pinterest Board to try soon!
Amy | Club Narwhal says
Susannah, these are gorgeous! And the perfect combination of fall flavors–it’s no wonder you make these every year 😉 Thanks so much for hosting this lovely virtual potluck!
Kathryn @ The Scratch Artist says
I love this! You nailed my favorite flavor combinations – tart and sweet…and carbohydrates 🙂 Thanks for hosting this wonderful virtual Thanksgiving gathering. It has been such fun seeing everyone’s creations.