This 5-ingredient oven baked blood orange dessert is one of those simple little treats that feels much fancier than the work it takes. Using frozen raw blood orange slices right from the freezer keeps prep easy, and as they bake with sugar, butter, and a touch of warm spice, they turn tender, glossy, and almost candied around the edges. It is a lovely dessert to make when you want something cozy and colorful without pulling together a complicated batter or pastry.
Serve these warm baked blood oranges on their own or spoon them over vanilla ice cream, pound cake, yogurt, or even a bowl of rice pudding. For family dessert night, I like to add a dollop of whipped cream and a sprinkle of chopped nuts if I have them, and for the grown-ups, a cup of coffee or hot tea alongside makes it feel extra special.
5-Ingredient Oven Baked Blood Orange Dessert
Servings: 4
Ingredients
1 pound frozen raw blood orange slices
1/4 cup granulated sugar
3 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
2 tablespoons honey
Directions
1. Preheat the oven to 400°F and lightly grease a rimmed sheet pan or line it with parchment for easier cleanup.
2. Spread the frozen blood orange slices in a single layer on the sheet pan. Drizzle them evenly with the melted butter, then sprinkle on the sugar and cinnamon.
3. Bake for 18 to 22 minutes, until the oranges are hot and tender and the sugar has dissolved into a bubbling syrup around the slices.
4. Remove the pan from the oven and drizzle the honey over the hot oranges. Let them rest for 5 minutes so the syrup thickens slightly.
5. Serve warm with some of the pan syrup spooned over each portion. If you like, add a scoop of vanilla ice cream or a spoonful of whipped cream just before serving.
Variations & Tips
For a sweeter finish: If your blood oranges are extra tart, add 1 more tablespoon of sugar before baking. That little bit can make the dessert more kid-friendly without changing the easy method.
With a crisp topping: Scatter a few tablespoons of old-fashioned oats over the buttered oranges before baking for a simple crumble-style texture. It is a nice way to make this feel a little heartier.
Serving for company: Spoon the warm oranges and syrup over slices of pound cake or angel food cake for a dessert that looks dressed up with hardly any extra effort.
Pan tip: Keep the oranges in a single layer so they roast instead of steam. If they overlap too much, the syrup can get watery instead of glossy.
Make it your own: A pinch of ground ginger or nutmeg can be used in place of some of the cinnamon for a slightly different warm flavor. This is a good trick when you want to change things up with ingredients already in the pantry.