There once was a man from Nantucket
Who kept all his cash in a bucket...
More fresh cranberries, yes! So many fresh cranberries in fact that I've actually baked this recipe twice already this week. Inspired by the Pioneer Woman's version, this is oh so tasty and super seasonally appropriate (what can I say, I like adjectives and alliteration a lot). This recipes pulls together in a snap and will more than impress friends and relatives this holiday season.
I can't say I really took any great photos of this culinary exploit but I can attest to the fact that it as scarfed down rather quickly if that counts for anything. Keep reading for all the deets!
- 1 tablespoon of butter to grease the pan
- 2 hefty cups of fresh cranberries
- 1 large apple, cored, peeled and diced
- 3/4 of a cup pecans, chopped (measure first)
- 1 and 2/3 cup sugar
- 1 cup flour
- 1 stick butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon almond extract
- 1/4 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1 tablespoon of sugar to sprinkle on top
- Preheat oven to 350 degrees F.
- Generously grease a cake pan or pie plate with butter.
- Add the cranberries and apple to the bottom of the pan. Sprinkle with chopped pecans, and top with 2/3 cup sugar.
- In a bowl, combine flour, remaining 1 cup sugar, melted stick of butter, lightly beaten eggs, almond extract, salt, cinnamon and nutmeg. Stir to combine.
- Pour batter slowly over the fruit and nut mixture in "ribbons” in order to evenly coat the surface. If necessary, spread batter evenly .
- Bake for 40 to 45 minutes. Approximately 5 minutes before removing from oven (so the 35 or 40 minute mark), sprinkle with 1 tablespoon sugar.
- Cut into wedges and serve.
I think this stands on its own but you could certainly top a warm slice with some vanilla ice cream or whipped cream. Can be served warm or at room temperature. Will last about 3 days after making. You can expect 8 to 10 slices.