My friends and family gave me a wedding shower with a kitchen theme. The best part was each guest gave me two of their favorite recipes. And shared stories about each recipe. My friend Mona gave me her sister-in-law-Jenny’s recipe. It’s actually Jenny’s grandmother’s recipe. The note said that it’s good hot out of the oven for breakfast, also good hot or cold as a side dish, a snack, or even dessert. Great in cold weather. We eat it all year round.
~Put enough cranberries in your baking/casserole dish to cover the bottom.
Fresh, frozen, or dried all work fine.
~Chop up enough apples to cover the cranberries and add to casserole.
I use 2-3 parts apple per 1 part cranberry. I like my apples sour/tart and chopped medium chunky. Add sugar/adjust sweetness to your taste. Chop from fine to chunky as you prefer.
~in a small saucepan, melt a stick of butter.
My mother’s grandparents were Norwegian dairy farmers, so butter for me. Use whatever butter substitute you like.
~Stir three quarters cup brown sugar.
Add cinnamon if you like. Let it get as dark as you like. I let mine go pretty dark for a nice chewy topping.
~Remove from heat and stir in the oatmeal. Put oatmeal mix on top of the cran-apple mix and press down lightly.
~Pop it in a 350 degree oven for 30 -45 minutes, until it’s brown on top and the juices have cooked down.
If you use frozen berries, cover the casserole for the first 30 minutes, remove lid and bake another 15 minutes or until brown and bubbly.
Yum. Enjoy!
🕊thatcrowwoman
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