This 5-ingredient oven baked cranberry dessert is one of those magic “dump and bake” recipes that feels almost too easy for how special it tastes. You literally scatter frozen raw whole cranberries in a baking dish, sprinkle on four simple pantry ingredients, and let the oven do the rest. The berries burst and bubble into a sweet-tart, jammy layer under a buttery, cake-like topping that my kids scrape the dish for. It’s perfect for busy weeknights, holiday dinners, or anytime you’ve got a bag of frozen cranberries begging to be used.
Serve this warm cranberry dessert straight from the baking dish with vanilla ice cream, whipped cream, or a spoonful of vanilla yogurt. It’s lovely alongside coffee or tea after a cozy family dinner, and it pairs especially well with savory holiday meals like roast chicken, turkey, or ham. If you have leftovers, spoon some over oatmeal, pancakes, or plain Greek yogurt the next morning for a not-too-sweet breakfast treat.
5-Ingredient Baked Cranberry DessertServings: 6
Ingredients
3 cups frozen raw whole cranberries (do not thaw)
1 cup granulated sugar
3/4 cup all-purpose flour
2 large eggs
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
Directions
Preheat your oven to 350°F (175°C). Lightly butter or spray a 9-inch square or similar 2-quart oven-safe ceramic baking dish.
Dump the frozen raw whole cranberries straight into the prepared baking dish and spread them into an even layer. They can be clumped together; just break them up a bit with your hands or a spoon.
Sprinkle the granulated sugar evenly over the cranberries in the dish. Don’t stir; just let the sugar blanket the berries.
In a medium bowl, whisk together the flour and eggs until a thick, smooth batter forms. It will seem stiff at first, but keep whisking or use a fork to work out any dry spots.
Slowly pour the melted, slightly cooled butter into the flour-egg mixture, whisking as you go, until you have a smooth, pourable batter.
Pour the batter evenly over the sugared cranberries, trying to cover as much of the surface as you can. It’s okay if some cranberries peek through—those bits get extra caramelized and delicious.
Place the dish in the preheated oven and bake for 35–45 minutes, until the top is golden brown, set in the center, and the edges are bubbling with cranberry juices. A toothpick inserted into the cake-like topping should come out mostly clean.
Let the dessert cool for at least 10–15 minutes before serving. The cranberries will be very hot and the juices will thicken slightly as it rests. Serve warm, scooped right from the dish.
Variations & Tips
For a cozy twist, stir 1 teaspoon of vanilla extract or 1/2 teaspoon of almond extract into the batter before baking. If your family prefers a sweeter dessert, you can add an extra 1/4 cup of sugar over the cranberries, or drizzle honey over the finished dish. For a nutty crunch, sprinkle 1/2 cup chopped pecans or walnuts over the sugared cranberries before pouring on the batter. For citrus lovers, add 1–2 teaspoons of orange zest to the batter or grate it over the top after baking. To make it dairy-free, swap the butter for an equal amount of melted coconut oil or a neutral vegetable oil, knowing the flavor will change slightly. For picky eaters who are nervous about whole cranberries, you can roughly chop the frozen berries before dumping them into the dish so the texture is softer and more jammy. Food safety tips: Always use frozen cranberries straight from the freezer; do not leave them at room temperature for long before baking. Make sure the dessert is baked until the center is fully set and the cranberries are bubbling hot to ensure they are thoroughly cooked. Cool the dessert until just warm before serving so no one burns their mouth on the hot fruit. Refrigerate leftovers within 2 hours of baking, keep covered, and enjoy within 3–4 days, reheating individual portions gently in the microwave or a low oven.
