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Did you grease the pan or line with parchment -- or is that not necessary?

Julie: I did not do anything the first time I made it, and it came out fine. Second time, I sprayed it quickly with Pam and it came out slightly easier, but no big difference.

Yummy. We've made Nantucket Pie for for the last few years with wild cranberries picked at a Secret Location, on Boston's North shore. It's a special treat we look forward to every Fall.

isn't this kind of cake a buckle? i love this - simple and delicious and easy to make.

Sounds very easy indeed, it reminds me of clafoutis, a french cake very popular, often done with cherries :)

Looks dangerous. I'd eat all myself.

Is it really desserty or more breakfasty? It kind of looks breakfasty to me with the blueberries.

vw
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My family has been making this "pie" for years and years. It's always been a Thanksgiving favorite since that's when it's easiest to find fresh cranberries. I'm so glad you've shared it here and given me new ideas about ways to modify it for any season.

Does it all blend together in cooking? It seems like just pouring the fruit and sugar in first would give you a chunky layer of just sugar and fruit, with the batter baking on top.

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Damfino - I just made it today (with cranberries and almonds and a scant cup of sugar total) and there were two pretty distinguishable layers going on in my cake. I also made it in a springform pan, which I think was a mistake as it was a *very* leaky cake and a lot of the cranberry juices seeped through and burnt on the bottom of my oven. That was my fault of course.

I thought it would be more cake-like, but I don't really know if it should be considered such. Mine was pretty dense (there are no leaveners at all) and seemed more like a griddle cake than a more traditional cake. (But now perhaps I'm splitting hairs?)

In terms of flavor, it's DELICIOUS. I had a piece, then another, and then another sliver. Then I portioned it out, stuck some in the fridge and gave some to some friends so it wasn't readily available for munching. The almond flavor of the dough is just divine and it goes with the tart of the cranberries very nicely. I'm already looking forward to breakfast tomorrow morning!

I made this yesterday with 1 cup fresh blueberries and 1 cup frozen raspberries. Overall I liked it very much and will make it again. The cake batter settles around the fruit and the juice from the berries works it way up to the top so you have splotches of berry all over.

I like almond, but found 1 tsp to be too much for this combo. Next time I will reduce to 1/2 tsp.

The cake had a very fine crumb and was very moist. I would like something more biscuit/cobbler like and may experiment to see what I can do in this regard. But this was very easy and very good. Worthy trying.

I made it this weekend with blackberries and raspberries, using a cast iron skillet and less sugar. This recipe is delicious. I can't wait to try variations.

I made this last night with the exact recipe but swapped out blueberries for the cranberries. It was tasty, but overly sweet and a little greasy from all the butter. My husband thought it was divine. Tonight I tried it again, but used fewer blueberries, half the sugar, and half the butter. I substituted buttermilk for the rest of the butter and also added the juice of a lemon to the berries. It was great! I love the blueberry lemon combination and the buttermilk really cut the sweetness. It still tasted like a dessert and a confusing combination of cobbler and cake.

sar3j or Elizabeth P: I also found this tasty but too sweet. Do you suggest half the sugar for *both" the batter and the fruit mix? I was a bit worried that cutting the sugar in the batter would mess with consistency ...

I cut the sugar in half for the batter and the berries. I still think it was sweet and very good.