4 Ingredient Cranberry Apple Holiday Casserole

This cranberry apple holiday casserole is the kind of simple, no-fuss dish that has shown up on Midwestern tables for generations, usually scribbled on an old recipe card and tucked in the back of a church cookbook. It’s just four ingredients, but it tastes like the best parts of the season—tart cranberries, cozy apples, and a buttery sweetness that bubbles up around the edges of the pan. Folks around here used to make it when the first fresh cranberries hit the little grocery in town and the apples were still crisp from local orchards. It’s the sort of recipe you pull out when the house is full, the oven is already warm from the turkey or ham, and you need one more bright, festive side that doesn’t demand much attention. Someone might make this because it bridges the gap between side dish and dessert, because it travels well to potlucks, or simply because it tastes like the holidays should: familiar, comforting, and just a little bit special.

This casserole is lovely served warm alongside roast turkey, glazed ham, or a simple pork loin—the tart cranberries cut through the richness of the meat in that old-fashioned, well-balanced way. It also sits comfortably next to buttery mashed potatoes, green bean casserole, and a basket of soft dinner rolls, adding a splash of color to an otherwise beige plate. If you lean a bit sweeter, you can spoon it over a slice of pound cake or alongside a scoop of vanilla ice cream and call it dessert. Leftovers are wonderful stirred into warm oatmeal the next morning or served chilled with a dollop of plain yogurt, turning yesterday’s holiday side into a cozy little breakfast treat.

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 1/2 cups granulated sugar
1/2 cup (1 stick) unsalted butter, melted

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Spread the cranberries evenly over the bottom of the prepared baking dish.

Scatter the chopped apples over the cranberries, spreading them into an even layer. The fruit doesn’t need to be perfect—this is a rustic, homey casserole.

Sprinkle the granulated sugar evenly over the top of the fruit. Don’t stir; just let it blanket the cranberries and apples.

Slowly drizzle the melted butter over the sugared fruit, trying to cover as much of the surface as you can. The butter will soak down as it bakes, creating a syrupy, bubbling sauce.

Place the dish in the preheated oven and bake for 40–50 minutes, or until the cranberries have burst, the apples are tender, and the juices are thickened and bubbly around the edges.

Remove from the oven and let the casserole rest for at least 10–15 minutes before serving. The juices will thicken slightly as it cools, making it easier to spoon. Serve warm or at room temperature.

For a cozier, spiced version, sprinkle 1–2 teaspoons of ground cinnamon over the fruit before adding the sugar, and a pinch of nutmeg if you like that old-fashioned holiday flavor. If your family prefers things a little less tart, you can swap half the cranberries for more apples, or reduce the cranberries by a cup and add in a handful of golden raisins for gentle sweetness. Those who like a bit of crunch can scatter 1/2 to 3/4 cup of chopped pecans or walnuts over the top before baking; they’ll toast as the casserole cooks and add a nice contrast to the soft fruit. If you need to stretch the recipe to feed a crowd, serve it spooned over plain bread stuffing or alongside cornbread—farm wives used to do this when extra guests appeared at the table without warning. For a make-ahead option, you can assemble the fruit, sugar, and butter in the dish, cover tightly, and refrigerate for up to 24 hours; just bring it out while the oven preheats and add 5–10 minutes to the baking time. And if fresh cranberries are hard to find, you can use frozen cranberries straight from the freezer—no need to thaw, simply bake until everything is tender and bubbly.