Sunday, November 21, 2010

An easy-peasy cranberry dessert



Just a couple of days after having this for lunch at a friend's home, I made this for tonight's dessert. It's termed a crustless pie, but it's actually more like a cake, and it just couldn't be easier or quicker to prepare. I love cranberries, but don't know many ways to use them, so this recipe fit the bill. Though I wouldn't normally associate almond flavor with cranberries, it works, though my husband noted that they don't really taste like cranberries in this desert. The recipe seems to have originated in a cookbook by Laurie Colwin.

Nantucket Cranberry Pie

Filling:
2 cups fresh cranberries
1/2 cup chopped walnuts (optional)
1/2 cups sugar
Crust:
2 eggs
1 cup sugar
3/4 cup butter, melted
1 cup flour
1 teaspoon almond extract

Spread the cranberries, walnuts and 1/2 cup sugar in the bottom of a 9- or 10-inch cake pie plate. Mix the rest of the ingredients in a separate bowl to form a batter. Pour the batter over the cranberry mixture and bake in an oven preheated to 350 for around 40 or 45 minutes. Cool in the pan for a few minutes before serving with some whipped cream.

2 comments:

Crochetheaven said...

This recipe sounds so easy and similar to a cobbler recipe I have. Thanks for sharing!!

Crochetheaven said...

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