A fresh, tasty and scrumptious dessert.
3 cups fresh cranberries
1 ½ cups sugar, divided
½ cup chopped walnuts or pecans
3/4 cup sugar or Splenda
¾ cup all-purpose flour
½ cup butter, softened and cut into pieces
Preheat oven to 325 degrees F. Coat a 9” deep-dish pie plate with nonstick cooking spray. Spead the cranberries over the bottom.
Sprinkle cranberries with ¾ cup sugar and the walnuts (or pecans). Stir with a spoon until evenly combined, then flatten the mixture with a spoon.
In a large bowl, beat eggs until fluffy. Gradually add the remaining ¾ cut sugar and flour, mixing well. Slowly beat in butter until thoroughly combined and smooth. Spread batter over the cranberries.
Bake 55 minutes or until entire crust is brown. Serve hot or cold.
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