According to the rest of my family, this also made a very good breakfast the next morning ("It's fruit! It's healthy!"). Maybe with a scoop of Greek yogurt to feel virtuous about the whole thing?
Here's the recipe.
1 bag (12 oz.) fresh or frozen cranberries
2 large cooking apples--Maida recommends Granny Smith or Jonathan. I used 4 small Elstar apples.
1/2 c. (2 oz.) chopped toasted pecans
1/2 c. (3/5 oz.) sugar--raw sugar might be a good choice here
Heat the oven to 325. Butter a shallow casserole or baking dish--Maida suggests an 11x8-inch dish if you have one. Rinse and pick over the cranberries. Peel, core, and cut the apples into chunks. Mix the cranberries, apples, pecans, and sugar in the casserole dish. Set aside while you make the topping.
3/4 c. (6 oz.) butter
1 c. (7 oz.) sugar
1/2 t. vanilla--not in the original recipe, but I like vanilla in batters like this
2 large eggs
1 c. (5 oz.) flour--I used about 2 oz. whole wheat pastry flour (110)
In a microwave-safe bowl, melt the butter (or melt/brown it in a small saucepan over medium heat). Add the sugar, then the vanilla, then the eggs one at a time, and finally the flour. It's like making blondies!
Spread this mixture over the cranberries and apples. Bake for 50 minutes, or until the top is golden and the filling is bubbling at the edges. Serve warm with vanilla ice cream or your favorite sweet creamy topping. This should serve about 8.