FILLING:

3 cups cranberries
1/4 cup sugar
3 tbsp. maple syrup
2 tbsp. port wine
juice and zest of 1 lemon
1/4 tsp. cinnamon
2 tbsp. all-purpose flour

TOPPING:

1 cup all-purpose flour
2 tbsp. sugar
1 1/2 tsp. baking powder
4 tbsp (1/2 stick) butter, softened
1 large egg, beaten
5-6 tbsp milk (approx.)

Preheat oven to 375°F.

In a mixing bowl, combine berries with lemon juice, zest, sugar and cinnamon. Mix well. Drizzle maple syrup and port over top. Add flour and mix all ingredients. Place in a pie or casserole dish and bake for 5 minutes. Remove from oven and increase heat to 425°F.

For topping, sift together flour, sugar, baking powder and salt. Cream in butter, then add the egg, and mix well. Use as much milk as needed, so that it is thoroughly moist but thick.

Drop dough by tablespoon, dotting the berries.

Bake at 425°F for 25 minutes, or until crust is golden brown. Serve warm.

Submitted by: Daniel Lee Mishkin