Festive, seasonal and so easy to make with pantry staples, this sweet-tart treat is fruit forward like a pie but somewhat cakier in texture.
This recipe is rooted in practicality: Years ago, I had fresh cranberries that needed to be used before we left town for a week. (I later learned cranberries freeze well!)
It was also Christmas Eve day, and I wanted to bring a little something to my in-laws’ annual Christmas Eve party. A festive cranberry cake seemed perfect.
As it were, this sweet-tart treat is called a crustless pie. Technically, I’d consider it a bit of both. It’s fruit forward like a pie but more cakey in texture.
Whatever you call it, this dessert is easy, festive, and has been a Christmastime crowd-pleaser around here ever since. (I’ve even had caterers request the recipe.)
Fresh or frozen cranberries work in this recipe. If using frozen cranberries, do not thaw. Also, for a tarter, fruitier pie, you can increase the amount of cranberries used by a half cup.
A few days ago, I tested this recipe with Lolita’s gluten-free flour mixture, a blend made by the owner of Abundant Earth Kitchen and available locally at Lemon Street Market.
The ingredients in this mix are wholesome, with brown rice and sorghum flour weighing in as the primary components, and the dessert turned out beautifully. (It’s what I used in the pictured batch and no one could tell it was gluten-free.)
I’ve also made this crustless pie with all-purpose flour and GF mixes from Bob’s Red Mill and King Arthur Flour. So know that this will be a success with any of those options.
Of course, the tart cranberries taste especially divine when served with a scoop of vanilla ice cream or whipped cream — and a leftover piece has been known to pass as breakfast fare. I often think a streusel topping would transform this into a lovely coffee cake.
My favorite part, however, is the crisp edge that truly shines the day the pie is baked. It beats traditional crust in my book!
Coarse sugar adds a hint of crunch along with an extra bit of sweetness on the surface. If you don’t have any, feel free to substitute granulated sugar.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is appreciated. ❤️
Crustless Cranberry PieYield: 8 servings
Festive, seasonal and so easy to make with pantry staples, this sweet-tart treat is fruit forward like a pie but somewhat cakier in texture.
Ingredients
- 1 cup (125 grams) all-purpose flour (works well with your favorite GF blend)
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1-1/2 cups (6 ounces) fresh or frozen cranberries*
- 1/2 cup (1 ounce) chopped walnuts or pecans
- 1/2 cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon almond extract
- 1 lightly rounded tablespoon coarse sugar**
- Optional for serving: whipped cream, vanilla ice cream
InstructionsPreheat the oven to 350 degrees F, and grease a 9-inch pie plate. (Alternatively, an 8-inch square baking pan maybe used.)
Combine the flour, granulated sugar and salt in a mixing bowl. Stir in the cranberries and the nuts, and toss to coat. Stir in the melted butter, beaten eggs, and almond extract. (If you are using frozen cranberries, the mixture will be very thick.) Spread the batter into the prepared pan, and sprinkle the coarse sugar evenly over the surface.
Bake for 35 minutes, give or take a few minutes depending on oven, or until the center is cooked through. May be served warm or at room temperature with optional whipped cream or ice cream.
Notes*If using frozen cranberries, do not thaw. Also, baking time tends to be about 4-5 minutes more when using frozen cranberries. For a tarter, fruitier pie, you can use 2 cups of cranberries.
**Coarse sugar adds a hint of crunch along with an extra bit of sweetness on the surface. If you don’t have any, feel free to substitute granulated sugar.
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- 1 cup (125 grams) all-purpose flour (works well with your favorite GF blend)
- 1 cup (200 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 1-1/2 cups (6 ounces) fresh or frozen cranberries*
- 1/2 cup (1 ounce) chopped walnuts or pecans
- 1/2 cup butter, melted
- 2 large eggs, lightly beaten
- 1 teaspoon almond extract
- 1 lightly rounded tablespoon coarse sugar**
- Optional for serving: whipped cream, vanilla ice cream
Preheat the oven to 350 degrees F, and grease a 9-inch pie plate. (Alternatively, an 8-inch square baking pan maybe used.)
Combine the flour, granulated sugar and salt in a mixing bowl. Stir in the cranberries and the nuts, and toss to coat. Stir in the melted butter, beaten eggs, and almond extract. (If you are using frozen cranberries, the mixture will be very thick.) Spread the batter into the prepared pan, and sprinkle the coarse sugar evenly over the surface.
Bake for 35 minutes, give or take a few minutes depending on oven, or until the center is cooked through. May be served warm or at room temperature with optional whipped cream or ice cream.
*If using frozen cranberries, do not thaw. Also, baking time tends to be about 4-5 minutes more when using frozen cranberries. For a tarter, fruitier pie, you can use 2 cups of cranberries.
**Coarse sugar adds a hint of crunch along with an extra bit of sweetness on the surface. If you don’t have any, feel free to substitute granulated sugar.
Recipe adapted from Allrecipes.
Have you ever made this pie using another fruit? My family isn’t fond of cranberries and I was trying to think of another fruit to use instead. The recipe sounds great. Any ideas?
Hi Joan, I’ve always made this recipe with cranberries, but it might be fun to try with raspberries, which have a hint of tartness to them as well. Blueberries would also be with trying, or even a mix of berries. If you try, I’d love to know what you think!
Thank you for this…is amazing, because of my little one’s multiple allergies I substituted the eggs for linen seeds and butter for coconut oil, and was amazing, as well didn’t have cranberries the first time, so made it with blueberries, now I am making it for the 3rd time, thank you…it is a very versatile recipe…
Deyra, I am so happy this has become an adaptable go-to for you. Thank you for letting me know and including the adjustments you made.
Delicious. Just delicious! Everyone gobbled it up and raved!
Great news, Debbie! I’m thrilled it was a hit!
Hi Ann,
This looks and sounds amazing. I now plan to swap out another Christmas dessert for this! Where can I find coarse sugar locally? I haven’t looked in WF – perhaps there?
Many thanks & Merry Christmas!
-Kate A.
Hi Kate! You should be able to find the sugar at any of the larger stores and some of the smaller markets, either in the baking or bulk aisle…possibly in the natural foods section. For the sake of the added texture, the coarse grain is more important than the name of the sugar. (If desperate, knock on my door and I’ll give you some. 🙂 ) Wishing you all a wonderful Christmas and New Year, too!
Hi Ann;
This is just the right thing for me to have for a gathering on Saturday along with the invitation I have for Christmas Eve. Could you please give me the ratios for the GF mix since I have both of those flours on hand and would like to use them. If not, I still have some of your GF blend in my fridge. I used some of that blend to make sugar cookies the other day with my daughters. It turned out to be a very good cookie! I am a devoted follower of your posts.
Thank you so much and I’m wishing you a wonderful, blessed Christmas Season!
Dorothy
Thank you for your kind words, Dorothy, and I’m so glad this caught your eye. You can use the same amount of gluten-free flour as you would all-purpose flour – so 1 cup of any cup-for-cup alternative. If you have any other questions, please let me know…and wishing you the best of the season, too!
Thank you for this great recipe. I have all the ingredients here. The recipe is easy and fast and looks delicious. I am going to bake one pie to test it and then bake another one to take to a holiday pot luck party. Perfect for a holiday feast on a cold and frosty day!
I think it will be perfect on a cold day, Mary! I hope you enjoy it as much as we do and appreciate your comment!