Recipe: Cranberry Apple Pie - reversed.

Do you happen to have a 12 oz bag of cranberries? An apple left over from making the Thanksgiving Apple Pie? How about a couple of eggs, some sugar, and a cup of flour? Then you can make this delicious and easy upside-down pie. Or crumble. Not sure what to call it. The original recipe that I worked from called it a crustless pie, but it really isn't crustless.

some frozen cranberries were added to the dish for styling purposes only

1 10 inch pie plate, sprayed with vegetable oil spray (or buttered, as you like).

1 12 oz bag of fresh cranberries, rinsed and picked over, and patted dry.

2/3 cup of sugar, divided. CAVEAT:  I like my cranberries to retain some of their tartness. The original recipe called for 1 1/2 cups sugar.

1 Northern Spy apple, peeled, cored,  and cut into pieces the size of cranberries.

1/2 teaspoon cinnamon

1/2 cup chopped walnut pieces.

Preheat oven to 325 degrees Fahrenheit.

Spread the cranberries in prepared pie dish, top with apple pieces; sprinkle with 1/3 cup sugar, and cinnamon. Sprinkle with walnut pieces. Set dish aside and make topping. It only takes a minute and the fruit won't draw too much juice.

Cream together:

2 large eggs

1/3 cup sugar (add more here if desired, up to one cup, but I'll tell ya that's making it way sweet.)

Add 1/2 cup canola oil (or other taste-neutral vegetable oil) and blend well.

Add 1 cup flour and blend well. I used Bob's Red Mill gluten-free flour blend, but any flour, wheat, white, will do.

This will make a thick batter. Spoon batter on top of fruit mix in pie dish, distributing evenly.

Bake in 325 degree oven for one hour.

Let it cool a bit before digging in.

I can't have dairy, but I imagine a dollop of whipped cream on top would go great with it!

Enjoy. :)