I love how this dessert balances the tartness of cranberries with the warmth of brown sugar, cinnamon, and citrus. The orange juice and zest brighten the whole dish, while the golden crumb topping adds just the right amount of crunch and sweetness. It’s quick to prepare, perfect for a casual weeknight dessert, but still elegant enough for the holiday table. I also appreciate that it’s made with pantry staples and comes together in under an hour.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
fresh cranberries
granulated sugar
orange juice
orange zest
all-purpose flour
brown sugar
cold butter, cubed
cinnamon
salt
Directions
I preheat the oven to 350°F (175°C).
In a mixing bowl, I stir together the fresh cranberries, granulated sugar, orange juice, and orange zest until everything is well combined.
I transfer this cranberry mixture into a small baking dish, spreading it out evenly.
In a separate bowl, I combine the flour, brown sugar, cinnamon, and a pinch of salt.
Then I cut in the cold, cubed butter using a pastry cutter or my fingertips until the mixture forms coarse crumbs.
I sprinkle the crumb mixture evenly over the cranberries.
I bake the dish for 30 to 35 minutes, until the topping is golden brown and the cranberries are bubbling around the edges.
I let it cool slightly before serving, which helps the filling set up a bit while staying warm and gooey.
Servings and timing
This dessert makes 6 servings. It only takes about 10 minutes to prep and bakes in 35 minutes, giving a total time of just 45 minutes from start to finish. Each serving comes in at around 320 calories.
Variations
Sometimes I like to mix in chopped apples or pears with the cranberries for extra texture and sweetness. For a crunchier topping, I’ll stir in a handful of oats or chopped nuts like pecans or walnuts. If I want a richer version, I’ve even added a splash of vanilla extract to the cranberry base. And when I really want to treat myself, I serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
storage/reheating
I store any leftovers covered in the refrigerator for up to 3 days. When I’m ready to enjoy it again, I reheat individual portions in the microwave for about 30–45 seconds or warm the whole dish in a low oven at 300°F until heated through. It’s just as delicious the next day—sometimes even more so as the flavors meld together.
FAQs
Can I use frozen cranberries instead of fresh?
Yes, I often use frozen cranberries when fresh ones aren’t available. I don’t even thaw them—just mix them in as-is and bake as directed.
Can I make this dessert ahead of time?
I can prepare the cranberry filling and crumb topping ahead of time, store them separately in the fridge, then assemble and bake when I’m ready to serve.
What size baking dish should I use?
I usually use an 8×8-inch baking dish, but any similar-sized dish will work. Just make sure the cranberries are spread in an even layer.
Can I make this gluten-free?
Yes, I’ve made it with a 1:1 gluten-free flour blend, and it turns out beautifully.
Is it too tart without additional sweetener?
I find the balance just right, especially with the brown sugar topping, but if I want it sweeter, I simply increase the granulated sugar slightly or add a drizzle of honey after baking.
Conclusion
This Best Cranberry Dessert is everything I want in a comforting, fruit-forward treat. It’s quick, simple, and bursting with bright flavors that feel festive and homey all at once. Whether I’m making it for a holiday gathering or just to enjoy with a cup of tea, it never fails to hit the spot.
