If you need a last-minute dessert for your Thanksgiving Feast (or any other feast), this is an excellent option! It takes 10 minutes to assemble and it’s EASY! We like to get our fresh cranberries from the Bath Farmers Market
Ingredients:Butter to grease your pan 2 heaping cups fresh Cranberries – rinsed 3/4 cup dry roasted Sunflower Kernels 2/3 cup Sugar 1 cup Flour 1 cup Sugar 1 stick Butter, melted 2 Eggs, lightly beaten (or 1/2 cup egg substitute from a carton) 1 teaspoon Almond Extract 1/4 teaspoon Salt 1 Tablespoon Sugar for Sprinkling
Preheat oven to 350
Butter a pie pan – a 9″ deep dish pie plate works well
Pour cranberries into the bottom of the pan. Sprinkle the Sunflower Kernels over the cranberries and then sprinkle 2/3 cup Sugar on top of that.
In a mixing bowl, combine the Flour, 1 cup Sugar, Melted Butter, Eggs, Almond Extract, and Salt. Stir gently to combine.
Pour the batter into your pie pan and spread gently to cover the Cranberries, etc.
Bake 45-50 minutes, but 5 minutes before removing from the oven, sprinkle the top with Sugar. Serve with Whipped Cream or Ice Cream if you like. Delicious!This recipe was adapted from one that was found somewhere on-line years ago. The Sunflower Kernals are the secret ingredient, and also a less pricey option than many types of baking nuts, but they still provide a nice salty/crunchiness to offset the tart/sweet.