1/2 cup melted unsalted butter

1. Preheat the oven to 375 F. Place the cranberries in a bowl and pour over boiling water. Let steep for 10 minutes to plump them. Drain and reserve.

2. In a mixing bowl combine together the fruit, flour, sugar and lemon zest and mix until the fruit is well coated. Transfer to an 8-by-10-inch or a 9-b-13-inch greased gratin pan or baking dish. Press down with a spatula to make an even layer with no gaps. Place on a baking sheet.

3. For the custard: In a medium bowl beat the eggs well. Add the creme fraiche and vanilla, and whisk until blended. Sift in the flour, whisking well to make sure the custard is smooth with no lumps. Set aside.

4. In a mixing bowl combine the brown sugar, flour, almonds, salt, pumpkin pie spice, lemon zest and mix together. Add the vanilla and melted butter and mix until it becomes a soft dough.

5. Spread an even layer of the custard cream mixture over the fruit. Crumble the topping mixture with your fingers evenly over the fruit. Bake for 55 minutes or until the top is golden brown and completely cooked through. Let rest 10 minutes, then serve with scoops of French vanilla ice cream, if desired.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)