12 ounces fresh cranberries, rinsed, (pick over to remove stems) (I used a 10 oz frozen package.)
1 Granny Smith apple peeled and diced
1/2 cup light brown sugar, lightly packed
1 tablespoon grated orange zest
1/4 cup fresh orange juice
1 1/8 teaspoons ground cinnamon
2 large or extra large eggs
1 cup plus 1 tablespoon sugar
1 stick of butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup sour cream
1 cup all purpose flour
1/4 teaspoon salt (I omitted this.)
Preheat oven to 325 degrees.
|Peel and dice one Granny Smith apple.|
|Add orange zest to diced apples and cranberries.|
|Add brown sugar, orange juice and 1 teaspoon cinnamon to the fruit and set aside.|
Spread the fruit mixture into a 10 inch glass pie plate.
In the bowl of an electric mixer using the paddle attachment beat eggs at medium speed for 2 minutes. Add 1 cup sugar, the butter, vanilla, and sour cream and beat until just combined. On low speed slowly add the flour and salt.
|Pour this batter over the fruit mixture in the pie plate, spreading evenly.|
|Combine 1 tablespoon sugar and 1/8 teaspoon cinnamon and sprinkle over the top of the batter.|
|Out of oven.|
|Ready to eat with a dollop of whipped cream.|
This would be a great dessert for Thanksgiving.