THIS RECIPE IS ADAPTED FROM NOVELIST AND FOOD WRITER LAURIE COLWIN.  THE “PIE” IS REALLY MORE LIKE A CAKE COBBLER SO IBAKED IN A SQUARE BAKING DISH AND SERVED IT WARM WITH VANILLA ICE CREAM.  IT IS DELICIOUS FOR BREAKFAST THE NEXT DAY AS WELL.

12        ounce bag of fresh cranberries, roughly chopped

1/2      cup walnuts, toasted and coarsely chopped

1 1/2   cups granulated sugar, divided

2          large eggs

1/2      cup (1 stick) unsalted butter, melted

¼         cup olive oil

1          teaspoon vanilla extract

1          cup flour

¼         teaspoon ground cinnamon

1/8      teaspoon ground nutmeg

            Pinch of cardamom

Scant ½ teaspoon fine-grain sea salt

Preheat oven to 350° F. Butter a square or round cake pan.

Mix cranberries, ½ cup of sugar and walnuts together and pour into the bottom of the pan. Set aside.

In a bowl, whisk eggs, 1 cup of sugar, melted butter, olive oil and vanilla extract together. Whisk flour, spices and salt together.  Mix flour and egg mixture until well blended and looks like a thick batter.

Pour batter over cranberries and smooth out with a spatula to evenly coat the cranberry mixture.

Bake 45-60 minutes or until toothpick inserted comes out clean.

Remove from oven and place on a rack.

Serve warm with vanilla ice cream or at room temperature.

ALL RECIPES ©ELIZABETH KARMEL 2020