Easy Cranberry Nut Dessert Recipe
Easy Cranberry Nut Dessert Recipe photo by Taste of Home

Easy Cranberry Nut Dessert Recipe

Publisher Photo
When time's short, Peggy Van Arsdale recommends this pie that doesn't need a crust. "It's unbelievably easy," says the Trenton, New Jersey field editor.
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 8 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1/2 teaspoon almond extract
  • Whipped cream or ice cream, optional

Nutritional Facts

1 serving (1 each) equals 333 calories, 17 g fat (8 g saturated fat), 84 mg cholesterol, 206 mg sodium, 41 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a bowl, combine the flour, sugar and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate.
  2. Bake at 350° for 40 minutes or until a toothpick inserted near the center comes out clean. Serve warm with whipped cream or ice cream if desired. Yield: 8 servings.
Originally published as Cranberry Nut Dessert in Taste of Home December/January 1996, p67

Nutritional Facts

1 serving (1 each) equals 333 calories, 17 g fat (8 g saturated fat), 84 mg cholesterol, 206 mg sodium, 41 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Easy Cranberry Nut Dessert

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Feb. 27, 2014

A family favorite, its a one bowl recipe. I always add 1 tsp of vanilla and pumpkin pie spice. Easy to make after a long day at work. I found if you put it in the refrig overnight, the next day it has hints of a cheesecake.

MY REVIEW
Reviewed Jan. 6, 2013

I thought this was just okay. Yes, it was easy. It reminded me of a giant sugar cookie with cranberries. I baked it for an hour. My toothpick just didn't want to come out clean.

MY REVIEW
Reviewed Sep. 19, 2012

I have been making this dessert since it first appeared on the cover of Taste of Home in the Dec\Jan issue 1996. Whenever I serve it it is a huge success and everyone asks for the recipe

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