Upside-Down Cranberry Crunch
A vibrant and sweet-tart cranberry dessert with a crunchy pecan topping, perfect for holiday gatherings or cozy winter evenings, served with whipped cream or ice cream.
Ingredients
Instructions
- Place cranberries in a greased 8-inch square baking dish.
- Sprinkle with 3/4 cup sugar and chopped pecans.
- In a separate bowl, beat eggs and melted butter together.
- Add remaining 1 cup sugar and flour to the egg mixture, stirring until combined.
- Pour the batter evenly over the cranberries in the baking dish.
- Bake at 350°F (175°C) for about 40 minutes or until golden and set.
- Allow to cool slightly before serving topped with whipped cream or vanilla ice cream.
Tips & Substitutions
For a twist, consider adding orange zest to the cranberry layer for extra flavor. If you don't have pecans, walnuts or almonds can be used as a substitute. Ensure the cranberries are well-thawed if using frozen; this helps them release their juices during baking and enhances the crunch. Adjust the sugar based on the tartness of your cranberries.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the flavors. This dish pairs beautifully with Sunday Special Rice Casserole for a delightful brunch. For a festive touch, sprinkle some cinnamon on top before serving, or consider drizzling caramel sauce for added sweetness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This dessert is best enjoyed fresh, but it can be enjoyed cold as well.
Nutrition & Diet Analysis (per serving)
Each serving of Upside-Down Cranberry Crunch contains roughly 532 calories, with 9g protein, 92g carbohydrates, and 17g fat. It is an excellent source of vitamin C (37% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of protein and iron. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried cranberries instead of fresh or frozen?
Dried cranberries are sweeter and won't provide the same tart flavor or texture as fresh or frozen ones. If you choose to use dried cranberries, reduce the sugar in the recipe to balance the sweetness, and soak them in water for a few hours to rehydrate before using.
How can I make this recipe gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients, especially the baking powder, are gluten-free as well. The texture may be slightly different, but it should still be delicious.
Can I prepare this dish ahead of time?
Yes, you can prepare the cranberry layer and batter separately a day in advance. Store the cranberry layer in the fridge and the batter in a sealed container. When ready to bake, layer them together and bake as directed. This allows for convenient serving on busy days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).