I made this to use up some extra cranberries and it was delicious! I used 1 1/2 C cranberries to get more coverage of the bottom of my pie plate, and pecans instead of walnuts because that was what I had on hand. I think this recipe is advertised wrong though -- to me it seemed like it would have done better as an upside down cranberry coffee cake. Next time I will cook it in a round cake pan and invert to serve. I think it would look prettier that way, and it really does taste like a coffee cake.

Reviewed On: Nov. 16, 2009

I made this recipe yesterday for my family and it was a huge hit! One person even said it was the best use of gooseberries they'd ever seen. I used 2 cups of gooseberries and added a little under 1/4 C extra sugar to account for that. I also used a pate brisee recipe from Martha Stewart for the crust, and I used low-fat sour cream in the filling. Thanks for the great recipe!

Reviewed On: Jun. 23, 2008