Looking for a last minute holiday dessert? Look no further. This cranberry pie is like a cross between those seemingly healthy fruit oat bars (unless you consider copious amounts of butter and sugar healthy!) and pie. A densely packed, nutty, buttery crumble sits on top of a not-too-tart cranberry filling that is just delicious. Serve a la mode or with whipped cream, or what the heck, have some with your morning coffee! It’s a cousin to those oat bars, so why not?
Source: Smitten Kitchen
NOTE: I used a store-bought shortbread crust with great results.
4 1/2 cups fresh or frozen cranberries (from 1 1/2 12-ounce bags)
1 cup granulated sugar, plus 1 to 2 more tablespoons, if desired, to taste
A few gratings of orange zest (yes, clementine zest works great here too)
A pinch of salt
1 T. cornstarch
2/3 cup rolled oats or 1/2 cup oat flour
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup light or dark brown sugar
1/2 tsp. cinnamon
1/4 tsp. coarse or sea salt
3/4 cup pecans, toasted if you have the time
6 T. unsalted butter, melted and cooled
Pre-heat oven to 375.
- Combine all filling ingredients — no need to defrost frozen cranberries, they’ll just need a couple extra minutes to warm up — in a medium saucepan over medium heat.
- After about 5 minutes, berries will begin to leak juices. Cook, stirring for 5 minutes more until filling is loose. If desired, you can lightly crush the mixture once or twice with a potato masher, but try to leave most berries intact.
- Transfer filling to a bowl to let it cool slightly for 5 to 10 minutes while you make the crumble topping.
- Combine all ingredients except melted butter in a medium bowl. Combine and then add butter. Mix until crumbles form.
- Spread topping over filling, using a spoon to pack the streusel down.
- Bake 45 to 50 minutes, until juices are bubbling enough that they splash a bit onto the crumb topping. If pie browns too quickly, cover top with a piece of foil for remaining baking time.