Ingredients for Cranberry Apple Casserole
- 1/4 cup (1/2 stick) butter
- 4 cups diced apples (about 4 medium)
- Ground Cinnamon
- Ground Cloves
- 1/4 cup packed brown sugar
- Crescent Rolls
- Whole Berry Cranberry Sauce
- Apple Juice
- 1/2 cup milk
- 1 tablespoon lemon zest
- Ground Nutmeg
- 2 large eggs
- Walnuts
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How to Make Cranberry Apple Casserole
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking dish with non-stick cooking spray.
- Melt 1/4 cup (1/2 stick) of butter in a large skillet over medium heat.
- Add 4 cups diced apples (about 4 medium), 1 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1/4 cup packed brown sugar.
- Cook for 10-12 minutes, or until apples are tender, stirring occasionally.
- Remove from heat and set aside.
- Slice 1 (8 ounce) can of refrigerated crescent roll dough lengthwise into halves.
- Arrange crescent roll halves in the prepared baking dish, cut-side up.
- Spread 1 cup cranberry sauce (or relish) evenly over the crescent rolls.
- Spread the apple mixture evenly over the cranberry layer.
- In a medium bowl, whisk together 1 cup apple cider, 1/2 cup milk, 1 tablespoon lemon zest, 1/4 teaspoon ground nutmeg, and 2 large eggs.
- Pour the egg mixture evenly over the cranberry and apple layers.
- Sprinkle 1/2 cup chopped pecans or walnuts over the top.
- Let the casserole stand at room temperature for at least 20 minutes (for a cobbler-like consistency) or cover and refrigerate for several hours or overnight (for a thicker, quiche-like consistency).
- Bake for 50-55 minutes, or until golden brown and set.
- Remove from oven and let stand for 10 minutes before serving.
- Serve warm as a side dish or chilled as a dessert, topped with vanilla ice cream or whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
122g
Fat
17g
Carbs
19g
