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

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4.5 3 6
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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 each: 333 calories, 17g fat (8g saturated fat), 84mg cholesterol, 206mg sodium, 41g carbohydrate (27g sugars, 2g fiber), 5g 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


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
DragonSlayersRosebud User ID: 198468 10001
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
ndh823 User ID: 6678148 4978
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
bevmar User ID: 538771 14432
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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