There were no cranberries to be found at the grocery store (nope, not even frozen), so we went with a mixture of frozen cherries and blueberries.
It's funny that this is called a pie, because it is definitely not. It's more like a cobbler, really. The flavors are similar to those in Faith's Cranberry Cake, but with this recipe, you don't even have to use a mixer.
Here's what you do: Sprinkle walnuts and cranberries (or defrosted and well-drained cherries and blueberries) into a round cake pan. Toss on some sugar (we reduced the amount, since we were working with sweeter fruit than cranberries). Stir together a quick batter (with melted butter- no softening!) and pour it over the nuts and berries. Then throw the pan in the oven.
This is our new favorite discovery. It has a hint of almond flavor, which is lovely, and it is so absurdly easy we're almost embarrassed. We nominate it for "Most Likely to Serve as Last-Minute Dessert for Unexpected Guests" or "Easiest Dessert for a Busy Weeknight." Either one. You pick.
• Get the recipe: Nantucket Cranberry Pie, from Laurie Colwin's More Home Cooking, via Andrea at Cooking Books.
Related: Recipe: Cranberry Tart
(Image: Elizabeth Passarella)