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.
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!