Cranberry Nut Dessert
photo by kiwidutch
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 236.59 ml all-purpose flour
- 236.59 ml sugar
- 1.23 ml salt
- 473.18 ml fresh cranberries or 473.18 ml frozen cranberries
- 118.29 ml chopped walnuts
- 118.29 ml melted butter or 118.29 ml margarine
- 2 eggs
- 2.46 ml almond extract
- whipped cream (optional) or ice cream (optional)
directions
- In a large bowl combine flour, sugar, and salt. Add the nuts and cranberries, stir gently until coated.
- In a separate bowl, beat the eggs. Combine the melted butter and almond extract with the eggs. Mix the wet ingredients with the dry ingredients.
- Spread into a greased 9-inch pie plate.
- Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Serve warm with whipped cream or ice cream if desired.
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Reviews
-
This was my first time cooking with raw cranberries, but it won't be my last! Because we're not big fans of really tart foods, I chopped up the cranberries in my food processor (after chopping and removing my walnuts) to more evenly distribute the cranberry flavor throughout the dessert. I also used whole wheat pastry flour instead of the white flour, sucanat (dehydrated cane juice) instead of white sugar, and added a light sprinkling of freshly ground cloves to the batter at the end (a great complement to the almond extract!). I baked it in a cake pan, and it was ready in about 30 minutes. Wonderful result! The perfect fall dessert!
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Tweaks
-
This was my first time cooking with raw cranberries, but it won't be my last! Because we're not big fans of really tart foods, I chopped up the cranberries in my food processor (after chopping and removing my walnuts) to more evenly distribute the cranberry flavor throughout the dessert. I also used whole wheat pastry flour instead of the white flour, sucanat (dehydrated cane juice) instead of white sugar, and added a light sprinkling of freshly ground cloves to the batter at the end (a great complement to the almond extract!). I baked it in a cake pan, and it was ready in about 30 minutes. Wonderful result! The perfect fall dessert!
RECIPE SUBMITTED BY
<p>Married with 3 children. Besides cooking, I love to read, and spend time with my family traveling, camping, and hiking.</p>