Why You’ll Love 4-Ingredient Cranberry Apple Holiday Casserole Recipe

I love this recipe because it only uses four ingredients and comes together quickly. I enjoy how the cranberries burst as they bake and mix naturally with the apples and sugar to form a syrupy sauce. I also appreciate that it works just as well for a holiday table as it does for a casual family dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Ezoic
3 cups fresh cranberries, rinsed and drained
4 cups apples, peeled and chopped (about 4-5 medium tart apples such as Granny Smith or Honeycrisp)
1.5 cups granulated sugar
0.5 cup (1 stick) unsalted butter, melted

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish. I spread the cranberries evenly across the bottom of the dish, then scatter the chopped apples over the top. I sprinkle the sugar evenly over the fruit without stirring. I slowly drizzle the melted butter over everything, making sure it’s evenly distributed.

I bake the casserole for 40 to 50 minutes, until the cranberries have burst, the apples are tender, and the juices are bubbling. Once it’s out of the oven, I let it rest for 10 to 15 minutes so the juices can thicken before serving.

Servings and Timing

I usually get about 8 servings from this casserole. I plan on 15 minutes of prep time and about 50 minutes of baking, for a total time of roughly 1 hour and 5 minutes.

Variations

I sometimes reduce the sugar slightly when I want a more tart dessert. I also like adding a pinch of cinnamon or nutmeg for extra warmth during the holidays. When I want a richer finish, I serve it with vanilla ice cream or whipped cream.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or place the baking dish back in the oven at a low temperature until heated through.

FAQs

Can I use frozen cranberries?

I can use frozen cranberries without thawing them, though I may need a few extra minutes of baking time.

What type of apples work best?

I like using tart apples such as Granny Smith or Honeycrisp because they balance the sweetness of the sugar.

Do I need to stir the fruit and sugar?

I don’t stir them, since the sugar and butter melt and combine naturally during baking.

Can I make this casserole ahead of time?

I sometimes bake it earlier in the day and reheat it gently before serving.

Will the casserole thicken as it cools?

I’ve found that the juices thicken noticeably after resting for 10 to 15 minutes.

Can I reduce the butter?

I can reduce the butter slightly, but the topping won’t be as rich or glossy.

Is this recipe very sweet?

I find it balanced, with the tart cranberries offsetting the sugar nicely.

Can I add a crumble topping?

I sometimes add oats or nuts on top when I want extra texture, even though it’s no longer a four-ingredient recipe.

Can I serve this as a side dish?

I’ve served it as a sweet side for holiday meals, and it pairs well with savory dishes.

Can I freeze leftovers?

I can freeze leftovers in an airtight container for up to 2 months and thaw before reheating.

Conclusion

I keep this cranberry apple holiday casserole in my rotation because it’s simple, festive, and full of bright flavor. I enjoy how easily it comes together and how it fills the kitchen with a warm, holiday aroma every time I bake it.