Cranberry Casserole
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
Granny Smith apples
peeled and chopped |
*
|
| 2 | cups |
cranberries
raw |
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 1 ½ | cups |
sugar
white |
|
| Topping | |||
| 1 ⅓ | cups |
oats, quick cooking
|
|
| 1 | cup |
walnuts
or pecans, chopped |
|
| 1 ⅓ | cups |
brown sugar
|
*
|
| 1 | stick |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
Granny Smith apples
peeled and chopped |
*
|
| 473 | ml |
cranberries
raw |
|
| 7.5 | ml |
lemon juice
|
|
| 355 | ml |
sugar
white |
|
| Topping | |||
| 315 | ml |
oats, quick cooking
|
|
| 237 | ml |
walnuts
or pecans, chopped |
|
| 315 | ml |
brown sugar
|
*
|
| 113 | g |
butter
melted |
|
Directions
Preheat oven to 325 In a shallow 2 qt. casserole, mix cranberries and chopped apples. In a small bowl mix lemon juice and white sugar. Sprinkle this mixture over the cranberries and apples and mix together until just moistened. In another bowl mix together all ingredients for topping and sprikle over the top of the cranberry mixture. Bake at 325 for 1 hr. and 15 min.
