This old-fashioned New England-style dessert is the kind of simple, reliable bake that earns a permanent place in a family recipe box. With just a handful of pantry staples and tart cranberries, it creates that wonderful contrast of bright fruit and rich, buttery batter that feels both homespun and special. It’s especially appealing during the holiday season, but because it comes together so quickly, it’s equally useful whenever you need a no-fuss dessert that still looks memorable on the table.
Serve it slightly warm or fully cooled, either on its own or with a spoonful of softly whipped cream, vanilla ice cream, or a dollop of crème fraîche to balance the cranberries’ tang. For a cozy spread, pair it with coffee or black tea after dinner; if you’re setting out a dessert buffet, it fits in beautifully alongside roasted nuts, citrus fruit, and other simple baked sweets.
Oven Baked 5-Ingredient Nantucket Cranberry Pie
Servings: 8
Ingredients
2 cups fresh cranberries
Directions
1. Preheat the oven to 350°F and lightly butter a 9-inch glass pie plate.
2. Scatter the fresh cranberries evenly in the prepared pie plate, then sprinkle 1/2 cup of the sugar over the berries.
3. In a mixing bowl, whisk together the flour and remaining 1/2 cup sugar. Add the eggs and melted butter, then stir just until a smooth batter forms.
4. Pour the batter over the cranberries and spread it gently so the fruit is mostly covered.
5. Bake for 40 to 45 minutes, until the top is golden and crackly and the cranberries are bubbling underneath.
6. Let the pie cool for at least 20 minutes before slicing and serving.
Variations & Tips
Add a little texture: If you’re willing to move beyond the strict five-ingredient version, a small handful of chopped walnuts or pecans scattered over the cranberries adds a pleasant crunch and makes the dessert feel even more traditional.
Use frozen cranberries: Frozen cranberries work well here if fresh aren’t available. Use them straight from the freezer so they hold their shape, and expect the baking time to land on the longer end.
Watch the browning: Because the batter is rich with butter and sugar, the top can brown quickly near the end of baking. If needed, lay a loose sheet of foil over the pie for the final 10 minutes so the crust stays golden rather than getting too dark.
Cool before slicing: The cranberry layer sets as the pie rests. Cutting too soon can make it seem overly loose, while a short cooling period gives you cleaner wedges and a better contrast between the tender top and jammy fruit underneath.
Serve at room temperature: This dessert is especially good once the flavors have had a little time to settle. If you bake it ahead, let it cool completely and serve the same day for the best texture.
