Nantucket cranberry pie is a dessert that’s easy to make but is still special enough to serve for the holidays. No mixer required, just a few minutes of active time, and this delicious dessert is ready to go!
Guys, I had a completely different and non-fall-related recipe planned for today but then I made this Nantucket cranberry pie and, as an ardent lover of anything cranberry, immediately changed my entire schedule around so you’d have PLENTY of time to make this on repeat all season long.
(Looking for the longest sentence ever? See above.)
Nantucket cranberry pie is really more like a cake, and an EASY cake at that. Requiring no mixer and hardly any stirring, it’s more of a cranberry dump cake than a pie.
And you know what? I almost always pair cranberry and orange. But this time I stuck with tradition and used almond extract. Long story short, cranberry-almond is the new cranberry-orange.
Why you’ll love this Nantucket cranberry pie
- No mixer required! Just a bowl and a spoon!
- You probably have most (or all!) of the ingredients on hand right now
- It’s so easy basically anyone, non-bakers included, can make it with success
What is Nantucket cranberry pie?
As I mentioned above, it’s really more of a cake or a tart than it is a pie. I tried to research where exactly the name comes from but google let me down and I got nowhere.
If anyone can tell me where the name originates I’d love to know. My guess is that it has something to do with the fact that cranberries are grown on Nantucket, and have been for, like, ever if I recall correctly. But beyond that I have no idea.
Nantucket cranberry pie/cake/tart starts with a layer of cranberries and walnuts, then you pour a quick and simple cake batter over that. Then bake and serve. So—not exactly a pie but who cares what we call it as long as it tastes good right?
And it definitely tastes good. With sweet almond-y cake, tart cranberries, and crunchy nuts, it hits all the right notes for fall!
How to make Nantucket cranberry pie
- Layer cranberries (fresh or frozen), walnuts, and sugar in a 9-inch springform pan
- Combine the cake ingredients in a mixing bowl
- Stir until smooth
- Pour over the cranberries, nuts, and sugar
Cool your pie for a bit, then you’re ready to serve.
I sifted powdered sugar over the top of my cooled cranberry pie (cranberry cake/tart) and topped each slice with whipped cream. But it would also be delicious served with ice cream!
And there you have it. Nantucket cranberry pie is honestly the easiest totally from scratch dessert I’ve ever made. And it’s 100% making an appearance on all my holiday tables this year!
I hope it’ll make an appearance on yours too!
Notes:
- Most recipes I’ve seen for this cranberry pie include almond extract but if you don’t like that flavor feel free to substitute vanilla
- You could also add some finely grated orange zest for extra zing
- Don’t like nuts in your desserts? Leave them out!
- The recipe calls for unsalted butter but if all you have is salted, just omit the 1/4-teaspoon salt
A few more desserts you might like
Pumpkin Dump Cake
Apple Blueberry Crisp
Cranberry Coffee Cake
Chocolate Crazy Cake
Did you make this Nantucket cranberry pie? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on Instagram–tag @theitsybitsykitchen so I can see your delicious creations!
Nantucket cranberry pie is really more of a cake than a pie, and it's the easiest dessert you'll make all holiday season!
- 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 degrees.
- Spray a 9-inch springform pan with cooking spray. Pour the cranberries into the bottom of the pan. Sprinkle the chopped walnuts and 1/2 cup of the granulated sugar over the berries. Set aside.
- Combine the flour, butter, almond extract, vanilla extract, salt, and eggs with the remaining 1 cup of sugar in a large bowl. Stir until well combined.
Pour the cake batter over the berries and gently smooth the top. Set on a large rimmed baking sheet to catch butter that might leak out. Bake for 40 to 55 minutes, until the edges of the cake are lightly browned and the center is set.
- Cool for 2 hours on a wire rack, then serve.
- The pie is best eaten the same day it’s made but you can store it for up to a day, covered, at room temperature before serving.
- If you have uneaten cake, you can store it in the fridge for up to 2 days; pop slices in the microwave to soften them a bit before serving because the fridge makes the cake quite hard.
Recipe Video
- If you use frozen cranberries don't thaw them first; just put them in the cake pan still frozen
- If you don’t like almond extract you can substitute vanilla
- You could also add some finely grated orange zest for extra zing
- Don’t like nuts in your desserts? Leave them out!
- The recipe calls for unsalted butter but if all you have is salted, just omit the 1/4-teaspoon salt in the cake batter
Gigi Howell says
Already made this twice in 1 day. My husband (who claims to be anti-cranberry) has had 3 servings . He absolutely loves it. Thanks so much for this easy and scrumptious recipe.
Kelsie says
Oh yay! I’m so glad you’re enjoying it, Gigi!
Ariana Carlson says
Such a hit that the ‘leftovers’ from an 4-5 person informal late night chat turned into a need to make it again the next day. (Those counting on the non-existent leftovers complained bitterly, and all those guilty of consuming it voted for a repeat experiment).
So easy to make and so simple.
The only thing I changed the second time was to up the proportions to 1.5x so I could use the whole bag of cranberries. It worked out great (and all parties were successfully appeased). Thanks for sharing this keeper of a recipe!
Kelsie says
I’m sooooo glad you loved it, Ariana! It’s one of my favorites!
Mary says
I made this the other night and it was FABULOUS. I swapped in 1/3 c of whole wheat flour in the batter but otherwise made it as specified. The only problem was that my springform started leaking cranberry juice quite early on and the oven looked like a crime scene…
Kelsie says
Thank you for letting me know, Mary! I’m so happy you liked it! (And I’m sorry I forgot to suggest putting the springform pan on a baking sheet–I usually do that so stuff doesn’t leak out. . .) Love the idea to swap out some of the flour!
David @ Spiced says
Now that sounds like one delicious pie, er, cake, er, pie, er dessert! Like you, I often pair cranberries with orange, but I’m totally intrigued with the cranberry almond idea now. This pie sounds delicious, Kelsie…and it’s perfect for the season!
Carlee says
I used to not like cranberries, probably because I’d only ever had the canned sauce. Now I love them. I can’t wait to try this!
2pots2cook says
Love your style, love the cake! Thank you and enjoy your weekend 🙂
Teesh says
I don’t think we have cranberries grown locally but aside from the fact that it looks yummy (and easy to make), I’m gonna say that I love your plate and gold fork haha
Cheyanne @ No Spoon Necessary says
Ummm, totally need this in my life!!!! This pie is absolutely gorgeous (cranberries make me swoon) and it is just perfect for holiday parties!! And, I love that you used almond extract! Such a nice change up (no offense to orange)! Perfection!!!
Katherine | Love In My Oven says
I’m so glad you changed plans for this pie! I think it looks soooo good Kelsie! Cranberries are the best thing ever during the fall/winter. Or pretty much any time 😉 Yum!
Milena says
I cannot get over how easy this pie/cake is to make! I can truly whip it up last minute. So excited about fresh cranberries. Pinned!
Leanne says
I happen to have two large bags of cranberries that I froze last Christmas, and now I know where some of them are going. This pie/cake looks delicious Kelsie. I love the cranberry orange combo so good to know that cranberry almond is the new cranberry orange! 😉 I’ll have to give the cran almond combo a try!
annie@ciaochowbambina says
I Can Not with this!! You do it to me every time!! Wish I had a big ol’ slice with my morning coffee!!! Pinned!
Dawn - Girl Heart Food says
I’ve never heard of this type of pie before, but now I totally want some in my life! The colour is not only beautiful, I bet it tastes so so good, especially the pairing of cranberries and walnuts (love the texture). Pinned! Happy weekend ahead, lovely 🙂
Alexandra @ It's Not Complicated Recipes says
LOVE cranberry! And this pie looks so delicious. I wish I had a slice right now to enjoy with my coffee 🙂
Kim Lange says
This is ideal for the holidays! I love how easy it is and it looks beautiful as well. Pinning! xo
Kelly @ Kelly Lynn’s Sweets and Treats says
The pairing of cranberries with almond definitely sounds perfect!! I love an easy cake and this looks delicious!
Mary Ann | The Beach House Kitchen says
I love cranberries all year long, but even more so this time of year Kelsie! This pie looks totally delicious! Save me a slice! Pinned!
Mimi says
I’m sure it’s called Nantucket pie because of the cranberry bogs nearby, but whatever its origin, this is something I think I could make!!! I love the idea that it becomes almost a coffee cake. It would be fabulous to have around for guests!