FOR THE FILLING:
- 2 cups fresh or frozen cranberries
- 2/3 cup granulated sugar
- 1/2 cup chopped pecans
FOR THE TOPPING:
- 1/2 cup (1 stick) butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
PREPARATION
- Preheat oven to 350°F and generously grease a 9-inch pie plate with butter or nonstick spray.
- Add the cranberries to the prepared pie dish, followed by the 2/3 cup sugar, and chopped pecans. Stir to combine.
- In a medium mixing bowl, beat the butter and sugar until smooth. Add the eggs and almond extract and continue beating until fluffy.
- Add flour and salt and beat again until combined.
- Using a cookie scoop or spoon, dollop batter evenly over the cranberry filling. Spread out gently with a spatula.
- Bake until a toothpick inserted into the topping comes out clean, 40-50 minutes.
- Serve warm and enjoy!
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