When I need an easy holiday dessert that feels cozy without adding one more complicated step to an already busy Thanksgiving week, this simple baked shredded wheat treat is exactly the kind of recipe I reach for. It turns a few pantry staples into something warm, sweet, and crisp-meets-soft, almost like a rustic dessert casserole with old-fashioned charm. Using dry uncooked shredded wheat cereal as the base gives it a surprisingly hearty texture that works beautifully with classic fall flavors.
Serve this dessert warm with a scoop of vanilla ice cream or a dollop of whipped cream for the easiest upgrade. It also pairs really well with hot coffee after dinner, spiced tea in the afternoon, or a small drizzle of caramel sauce if you want it to feel a little more special on the Thanksgiving table. For a brunch-style leftovers situation, I also think it’s wonderful alongside fresh apple slices or pears.
5-Ingredient Oven Baked Thanksgiving Dessert
Servings: 8
Ingredients
6 cups dry uncooked shredded wheat cereal, lightly crushed
2 cans apple pie filling, about 21 ounces each
1 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup unsalted butter, melted
Directions
1. Preheat the oven to 350°F and lightly grease a 9x13-inch casserole dish.
2. Spread the crushed dry shredded wheat cereal evenly in the prepared casserole dish.
3. Spoon the apple pie filling over the cereal, then spread it gently so the fruit covers most of the surface.
4. In a small bowl, stir together the brown sugar and cinnamon, then sprinkle the mixture evenly over the top.
5. Drizzle the melted butter all over the top, trying to cover as much of the surface as possible.
6. Bake for 35 to 40 minutes, until the top is golden and the filling is bubbly around the edges. Let it rest for 10 minutes before serving.
Variations & Tips
Pear version: Swap the apple pie filling for pear pie filling if you want a softer, mellow fall flavor. It still feels festive, but it’s a fun change when your dessert table already has plenty of apple dishes.
Extra spice: Add a pinch of nutmeg or pumpkin pie spice along with the cinnamon for a warmer holiday flavor. This is an easy pantry tweak that makes the whole kitchen smell amazing.
Crunchier topping: Reserve about 1 cup of the shredded wheat, toss it with a little of the melted butter, and scatter it over the top before baking. That gives you more texture on the surface, which I love if you’re serving it with ice cream.
Make-ahead tip: You can assemble the dessert a few hours ahead, cover it, and refrigerate until you’re ready to bake. If it’s going into the oven cold, add a few extra minutes to the baking time so the center heats through properly.
Serving tip: This dessert is best served warm, when the top still has a little crispness and the fruit layer is soft and bubbly. Leftovers can be covered and refrigerated, then reheated in the microwave or a low oven.