I have had this recipe for a while and make it every week. I have had a hard time choosing a name, which delayed my post.
I originally made it as a dessert, but it’s so healthy that I started having it for breakfast too. The first time I made this for a family gathering – Christmas 2017. My Auntie Diane kept raving how delicious it was and got several helpings! I love when my family enjoys what I bake, and her praises mean so much to me. Every week since then, when I make the casserole, I think of her. Cancer took Auntie Diane from us a few months ago, but I continue to think of her whenever I bake it. It’s for this reason, I decided to title this dish “Auntie’s Apple Casserole.”
- 3 large apples; peeled, cored & sliced (best apples for baking: Cortland, Empire, Gala, Fuji, Golden Delicious, Granny Smith…I used Crispin and I loved it)
- 8 oz of fresh cranberries (alternatively, you can use 1 cup of craisins and/or raisins, or any combo of the 3! Be creative! Fresh cranberries are tart, raisins and craisins will be sweet)
- 1 cup Old Fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ginger
- 1/2 cup syrup
- Preheat oven to 300F.
- Prep the apples.
- In a large bowl, mix the apple slices with cranberries, craisins, and/or raisins.
- In a separate bowl, mix the dry ingredients.
- Pour the mixed dry ingredients into the bowl of fruit and lightly toss to coat the fruit evenly. If this is difficult, put all the fruit and dry ingredients in a container with a lid, seal the lid, and shake it!
- Dump the fruit mixture into a casserole dish.
- Drizzle the syrup evenly over the top.
- Place the lid on the casserole dish and bake for 30 minutes.
- Before serving, allow to cool for about 5 – 10 minutes with the lid on.
- Serve warm alone, with non-dairy ice cream or non-dairy whipped cream, or allow to completely cool and serve it cooled.