Drizzle sweetened condensed milk and these 3 ingredients over fresh raspberries into a casserole dish for a delightful bake you will want to make time and time again

This little Amish-style raspberry cream bake is the sort of simple dessert that shows up at church socials and small-town potlucks all over the Midwest. It uses just five ingredients and comes together in the time it takes to preheat the oven. Fresh raspberries are scattered in a casserole dish, then you drizzle sweetened condensed milk and three pantry staples over the top. As it bakes, the raspberries bubble, the milk turns rich and caramel-kissed, and a soft, custardy topping forms. It’s the kind of no-fuss recipe a busy farm wife would have leaned on when berries were coming in fast and company was on the way.

Serve this raspberry cream bake warm or at room temperature, scooped straight from the casserole dish. It’s lovely on its own, but a small scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream makes it feel extra special. A cup of coffee or black tea balances the sweetness nicely, and for a bigger spread, it sits comfortably alongside other homey desserts like fruit pies or cobblers. Leftovers make a fine little breakfast treat with a spoonful of plain yogurt on the side.

Servings: 6-8

4 cups fresh raspberries, rinsed and well dried

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish (an 8x8-inch or similar size works well).

Spread the fresh raspberries evenly in the bottom of the prepared casserole dish. Gently shake the dish so the berries settle into a fairly even layer, but don’t pack them down.

Slowly drizzle the sweetened condensed milk evenly over the raspberries, letting it weave down between the berries. You want to see the milk pooling lightly around the fruit in the bottom of the dish.

In a medium bowl, whisk together the flour and granulated sugar until well combined. This dry mixture will form a simple, sweet crusty top as it bakes.

Pour the melted, slightly cooled butter over the flour-sugar mixture and stir with a fork until everything is evenly moistened and small, soft clumps form. The mixture will be thick and crumbly rather than smooth like cake batter.

Sprinkle and drizzle this buttery flour mixture evenly over the raspberries and condensed milk, covering as much of the surface as you can. It’s fine if some raspberries still peek through.

Place the casserole dish on the middle rack of the preheated oven. Bake for 30–40 minutes, or until the top is lightly golden, the edges are bubbling, and the center looks set but still a bit soft. The raspberries and condensed milk will thicken as they cool.

Remove the dish from the oven and let the raspberry cream bake rest for at least 15–20 minutes before serving. This short cooling time helps the creamy layer settle so it scoops nicely. Serve warm or at room temperature.

For a slightly tangier bake, you can replace 1 cup of the raspberries with fresh blackberries or blueberries, keeping the total fruit amount the same. If you prefer a less sweet dessert, reduce the granulated sugar in the topping to 1/3 cup. A teaspoon of vanilla extract or 1/2 teaspoon of almond extract stirred into the melted butter before mixing with the flour and sugar adds a gentle, old-fashioned flavor. For a bit of texture, sprinkle 1/4 cup of chopped pecans or walnuts over the top before baking. If you need to use frozen raspberries, do not thaw them first; spread them in the dish straight from the freezer, and add 5–10 minutes to the baking time, watching that the top does not over-brown (you can tent it loosely with foil if needed). Food safety tips: Always rinse and thoroughly dry fresh raspberries before using to remove any dirt or debris. Use clean hands or utensils when scattering the berries and drizzling the condensed milk, just as you would in that simple overhead kitchen shot of hands working over a casserole dish. Cool leftovers promptly, then cover and refrigerate within 2 hours of baking. Because of the dairy and fruit, do not leave this dessert at room temperature for more than 2 hours, and enjoy refrigerated leftovers within 3–4 days, reheating individual portions gently in the microwave if you like it warm.