12tablespoonsunsalted butter melted and cooled (6oz or 170g)
1cupgranulated sugar(222g)
2large eggs lightly beaten
1teaspoonvanilla extract
1teaspoonalmond extract
2tablespooncoarse sugar for topping
Instructions
Preheat oven to 350℉. Lightly grease or butter a 9-inch deep dish pie plate; set aside.
In a medium bowl combine ingredients for the cranberry base. Stir until combined then pour into the prepared pie plate; set aside.
In a small bowl whisk together the flour, baking powder and salt; set aside.
Whisk the melted butter and granulated sugar together in a medium bowl. Add the lightly beaten eggs, vanilla and almond extract. Add the flour mixture and fold together with a spatula until well blended. Scoop spoonfuls of the batter over the cranberries smoothing the top. Sprinkle with coarse sugar.
Bake until the top is light golden brown, about 35 to 45 minutes. A toothpick inserted in the center should come out with no wet batter. Moist crumbs is fine! Serve slightly warm or room temperature cut into wedges. Top with lightly sweet whipped cream if desired.
Cover the pan and store leftovers in the refrigerator.
Notes
Store leftovers in the refrigerator for up to 4 or 5 daysNutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.