Nantucket cranberry pie is a simple, homespun dessert that’s ideal for the holidays. It requires no mixer—just a bowl and a spoon—and only a few minutes of hands-on time before it bakes into a tender, almond-scented cake layered over tart cranberries and crunchy nuts.
I originally had a different recipe planned, but once I made this Nantucket cranberry pie I changed my schedule—because if you love cranberries, like I do, this one is worth making again and again throughout the season.
Technically this dish behaves more like a cake or tart than a traditional pie: cranberries and nuts form the base, a quick batter is poured on top, and the whole pan is baked until golden. It’s often called a dump cake because the method is so straightforward, but the flavor is anything but ordinary.
While cranberry and orange is a classic pairing, this version stays traditional with almond extract. The result is a delightful cranberry-almond combination that’s bright, nutty, and comforting.
Why you’ll love this Nantucket cranberry pie
- No mixer required—just a bowl and a spoon.
- Most ingredients are pantry staples you likely already have.
- Easy enough for beginner bakers with reliably delicious results.
What is Nantucket cranberry pie?
Nantucket cranberry pie is essentially a rustic cake or tart built on a layer of cranberries and nuts. The name suggests a New England origin—cranberries are closely associated with that region—but the exact origin of the name is unclear. Regardless of its name, the dessert combines tart berries, a buttery almond-flavored cake, and a pleasant nutty crunch.
The assembly is simple: cranberries and chopped walnuts (or pecans) go in the bottom of a 9-inch springform pan, sugar is sprinkled over them, and the batter is poured on top. After baking you’ll have a moist, flavorful dessert that’s ideal for holiday gatherings.
How to make Nantucket cranberry pie
- Layer 2 cups of cranberries (fresh or frozen), 1/2 cup chopped walnuts or pecans, and 1/2 cup of the granulated sugar in the bottom of a 9-inch springform pan that has been sprayed with cooking spray.
- In a bowl, combine 1 cup all-purpose flour, 3/4 cup melted and cooled unsalted butter, 1 teaspoon almond extract (or vanilla if you prefer), 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 2 lightly beaten large eggs, and the remaining 1 cup of sugar.
- Stir the batter until smooth, then pour it evenly over the cranberry and nut layer. Gently smooth the top.
- Place the springform pan on a rimmed baking sheet to catch any butter that may leak, and bake at 325°F (about 163°C) for roughly 40–55 minutes, until the edges are lightly browned and the center is set.
Let the pie cool on a wire rack for about two hours before serving. A light dusting of powdered sugar and a dollop of whipped cream or a scoop of vanilla ice cream are lovely finishing touches.
This is one of the easiest from-scratch desserts to make, and it’s excellent for holiday tables or casual weekend baking. It keeps the bright tartness of cranberries front and center, balanced with a tender, almond-scented cake and the crunch of nuts.
Notes:
- Almond extract is traditional and adds a nice aroma; substitute vanilla if you prefer.
- For extra brightness, stir in a little finely grated orange zest.
- If you don’t like nuts, omit them without changing the rest of the recipe.
- If you only have salted butter, skip adding the 1/4 teaspoon salt called for in the batter.
A few more desserts you might like
Pumpkin Dump Cake
Apple Blueberry Crisp
Cranberry Coffee Cake
Chocolate Crazy Cake
If you make this Nantucket cranberry pie, leave a comment and a rating to share how it turned out. Snap a photo and tag the creator on Instagram so others can see your version.
Nantucket cranberry pie is more like a cake than a pie, and it’s one of the simplest, most satisfying desserts you can make this season.
Dessert
American
-
2
cups
fresh or frozen cranberries
coarsely chopped -
1/2
cup
chopped walnuts or pecans -
1 1/2
cups
granulated sugar
divided -
1
cup
all-purpose flour -
3/4
cup
unsalted butter
melted and cooled -
1
teaspoon
almond extract
can substitute vanilla -
1/2
teaspoon
vanilla extract -
1/4
teaspoon
salt -
2
large eggs
lightly beaten
-
Preheat the oven to 325°F (163°C).
-
Spray a 9-inch springform pan with cooking spray. Place the cranberries in the bottom of the pan. Sprinkle the chopped walnuts and 1/2 cup of the granulated sugar over the berries. Set aside.
-
In a large bowl, combine the flour, melted and cooled butter, almond extract, vanilla, salt, eggs, and the remaining 1 cup of sugar. Stir until well combined.
-
Pour the batter over the berries and gently smooth the top. Place the pan on a large rimmed baking sheet to catch any leakage. Bake for 40 to 55 minutes, until the edges are lightly browned and the center is set.
-
Cool on a wire rack for about 2 hours before serving.
-
Best eaten the same day, but you can keep it covered at room temperature for up to one day before serving.
-
If stored in the refrigerator, the cake will firm up. Reheat individual slices briefly in the microwave to soften before serving.
- If using frozen cranberries, do not thaw them—add them to the pan frozen.
- Substitute vanilla for almond extract if you prefer a milder flavor.
- Add finely grated orange zest for extra brightness if desired.
- Omit the nuts if you prefer a nut-free dessert.
- If using salted butter, omit the 1/4 teaspoon of salt called for in the batter.