Servings: 8
If you are looking for a dessert that perfectly balances sweet and tart flavors while requiring almost no effort, this Oven Baked 5-Ingredient Nantucket Cranberry Pie is exactly what you need. Despite its name, this classic New England recipe is actually more of a rustic, buttery cobbler or buckle than a traditional pie. It features a layer of tart, juicy fresh cranberries topped with a sweet, golden, and slightly crackly batter.
It is the perfect holiday dessert, a wonderful way to use up leftover cranberries, or a cozy treat for a chilly evening. The best part is how incredibly simple it is to make—just five ingredients and one bowl.
Why This Recipe Works
This recipe relies on the magic of layering. The fresh cranberries are scattered on the bottom of the dish and sprinkled with sugar, which helps them release their juices and sweeten as they bake. The batter, made from flour, sugar, eggs, and melted butter, is poured over the top. As it bakes, the batter rises and forms a golden, crackly crust, while the cranberries bubble up from underneath, creating a deliciously gooey and tart filling.
Ingredients
- 2 cups fresh cranberries
- 1 cup sugar, divided
- 1 cup all-purpose flour
- 2 eggs
- 3/4 cup butter, melted
Directions
- Preheat the oven to 350°F and lightly butter a 9-inch glass pie plate.
- Scatter the fresh cranberries evenly in the prepared pie plate, then sprinkle 1/2 cup of the sugar over the berries.
- 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.
- Pour the batter over the cranberries and spread it gently so the fruit is mostly covered.
- Bake for 40 to 45 minutes, until the top is golden and crackly and the cranberries are bubbling underneath.
- Let the pie cool for at least 20 minutes before slicing and serving.
Tips for the Best Results
Use fresh cranberries. Fresh cranberries provide the best tart flavor and texture. If you only have frozen cranberries, you can use them, but there is no need to thaw them first.
Don’t overmix the batter. Stir the eggs and melted butter into the dry ingredients just until combined. Overmixing develops gluten, which can make the topping tough instead of tender.
Spread the batter gently. When pouring the batter over the cranberries, spread it gently so you don’t disturb the layer of fruit underneath.
Watch the bake time. Ovens vary, so start checking at 40 minutes. You want the top deeply golden and crackly and the cranberries bubbling around the edges.
Let it cool. The 20-minute cooling time is essential. It allows the pie to set up slightly, making it much easier to slice and serve.
Storage and Serving
Store leftover pie covered in the refrigerator for up to 4 days. Serve it chilled or gently reheated in the microwave. This pie is delicious on its own, but it is even better with a dollop of whipped cream or a scoop of vanilla ice cream.
Simple, sweet, and completely irresistible, this Oven Baked 5-Ingredient Nantucket Cranberry Pie is a fantastic recipe to keep in your rotation for easy, comforting desserts.