8 to 10 servings
3 cups fresh cranberries
1-1/2 cups sugar, divided
1/2 cup chopped walnuts
3/4 cup all-purpose flour
1/2 cup (1 stick) butter, softened and cut into pieces
Preheat oven to 325°F. Coat a 9" deep-dish pie plate with nonstick cooking spray then spread cranberries over the bottom. Sprinkle with 3/4 cup sugar and the walnuts; stir with a spoon until evenly combined then flatten mixture with the spoon.
In a large bowl, beat eggs until fluffy. Gradually add remaining 3/4 cup sugar then gradually add in the flour, mixing well. Slowly beat in butter until thoroughly combined and smooth then spread batter over cranberries.
Bake 55 minutes, or until entire crust is brown. Serve hot or cold.
Recipes courtesy of Wisconsin State Cranberry Growers Association.
For more recipes and information, go to www.wiscran.org.