Nantucket Cranberry Pie

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Nantucket cranberry pie is pure holiday magic—a delightful mix of pie, cobbler, and cake that’s incredibly easy to whip up.

Nantucket cranberry pie on plates with whipped cream.

Adapted from an old Gourmet magazine recipe by the late food writer and novelist Laurie Colwin, Nantucket cranberry pie is not actually a pie but rather a cross between a pie, a cobbler, and a cake. It is the easiest dessert you can imagine—and, yet, astonishingly delicious. Whole fresh (or frozen) cranberries and pecans are scattered into a pie dish, covered in sugar, and then topped with a simple one-bowl cake batter. As the dessert bakes, the cranberries burst, mingling with the cake batter and pecans to create a dessert that is buttery, tart, sweet, and crunchy. The “pie” can be served warm or at room temperature, plain or topped with unsweetened or very lightly sweetened whipped cream (the dessert itself is plenty sweet).

“Soooo yummy! A new favorite that will be made every winter for the rest of my life!”

Elizabeth

Why Is The Dessert Named After Nantucket?

The origin of the recipe is unclear, but one could assume it’s because cranberries are grown primarily in the northeastern United States with Massachusetts having some of the oldest cranberry vines dating back to the time of the Pilgrims. Fresh cranberries are easy to find during the holiday season and can be frozen for use year round; there is no need to thaw them before using. If you have an abundance of cranberries, you might also enjoy my cranberry nut bread or cranberry apple crumble.

What You’ll Need To Make Nantucket Cranberry Pie

nantucket cranberry pie ingredients

  • Butter – Used in both the cranberry pecan base and the topping to add richness and help bind the ingredients.
  • Cranberries – Fresh or frozen, they bring a tart, juicy contrast to the sweet topping. If using frozen cranberries, add a few minutes to the bake time.
  • Pecans – Coarsely chopped for texture and added crunch in the cranberry base.
  • Granulated sugar – Sweetens both the cranberry pecan base and the topping, balancing the tartness of the cranberries.
  • Large eggs – Provide structure and richness to the topping. Note that there is no leavening agent in the cake batter; the eggs alone act as a leavening.
  • Vanilla and almond extracts – Add warmth, depth, and a subtle nutty flavor to the dessert.
  • All-purpose flour – Gives the topping its structure and light, cake-like texture.
  • Salt – Enhances the overall flavor and balances the sweetness.
  • Coarse sparkling or turbinado sugar – Sprinkled on top for a crunchy, sweet finish.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Preheat the oven to 350°F and set an oven rack in the middle position.

Make the cranberry-pecan base: Add the melted butter to a 9-inch deep-dish pan and swirl it around to grease the sides (or use a pastry brush to brush the butter on the sides). Spread the cranberries and pecans evenly in the pan.

cranberries and pecans in buttered pie dish

Sprinkle with the sugar. Set aside.

sprinkling sugar over cranberries and pecans

Make the topping: In the bowl of an electric mixer, combine the the butter and sugar.

melted butter and sugar in mixing bowl

Beat on low speed until combined, then add the eggs, vanilla extract, and almond extract.

adding the eggs, vanilla, and almond extracts

Beat until smooth, then add the flour and salt.

adding the flour and salt to the batter

Mix until evenly combined.

batter for nantucket cranberry pie

Pour the batter over the cranberries and pecans in the pan, using a spatula to spread it evenly. Sprinkle the top evenly with the sparkling/turbinado sugar.

batter poured over cranberry mixture and sprinkled with coarse sugar

Bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. (Keep in mind that the bottom of the dessert will remain gooey, so just check the cakey top.)

nantucket cranberry pie fresh out of the oven

Serve warm or at room temperature, plain or topped with unsweetened or very lightly sweetened whipped cream. The pie can be made up to 1 day ahead of time. Cover loosely with foil and store on the counter at room temperature.

Nantucket cranberry pie on plates with whipped cream.

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Nantucket Cranberry Pie

Nantucket cranberry pie is pure holiday magic—a delightful mix of pie, cobbler, and cake that’s incredibly easy to whip up.

Servings: 8 to 10
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour

Ingredients

For the Cranberry Pecan Base

  • 2 tablespoons unsalted butter, melted
  • 2 cups cranberries, fresh or frozen
  • ⅔ cup pecans, coarsely chopped
  • ½ cup granulated sugar

For the Topping

  • 12 tablespoons (¾ cup) unsalted butter, melted and cooled slightly
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • ½ teaspoon salt
  • 1 tablespoon coarse sparkling or turbinado sugar, for topping

Instructions

  1. Preheat the oven to 350°F and set an oven rack in the middle position.
  2. Make the Cranberry-Pecan Base: Add the melted butter to a 9-inch deep-dish pan and swirl it around to grease the sides (or use a pastry brush to brush the butter on the sides). Spread the cranberries and pecans evenly in the pan and sprinkle with the sugar. Set aside.
  3. Make the Topping: In the bowl of an electric mixer, beat the butter and sugar on low speed until combined. Add the eggs, vanilla extract, and almond extract and beat until smooth. Beat in the flour and salt until evenly combined.
  4. Pour the batter over the cranberries and pecans in the pan, using a spatula to spread it evenly. Sprinkle the top evenly with the sparkling/turbinado sugar. Bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. (Keep in mind that the bottom of the dessert will remain gooey, so just check the cakey top.)
  5. Remove the cake from the oven and let cool on a rack. Serve warm or at room temperature, plain or topped with unsweetened or very lightly sweetened whipped cream (the dessert is plenty sweet as is, and unsweetened cream is a nice foil; ice cream is a bit too sweet for this dessert).
  6. Make-Ahead/Freezer-Friendly Instructions: The dessert can be made up to 1 day ahead of time. Cover loosely with foil and store on the counter at room temperature. Leftovers can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 361
  • Fat: 22 g
  • Saturated fat: 11 g
  • Carbohydrates: 40 g
  • Sugar: 28 g
  • Fiber: 2 g
  • Protein: 3 g
  • Sodium: 134 mg
  • Cholesterol: 80 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Jenn, I’ve made this three times. Love it! Sweet, tart, crunchy, cakey. Easy and delicious. However, as some have stated, the cranberry mixture is all on the bottom. I have used a deep-dish Pyrex each time. Going to make it today for a potluck. Any suggestions for today or in the future because this is a winner! Thank you, Jenn

    • — Laurice on March 11, 2023
    • Reply
    • Glad you like it! This is more like a cobbler than a pie so it’s normal for the great majority of the cranberries to be on the bottom. Looking back at the picture on the blog, I think it’s a tiny bit deceiving as it may look like the cranberries are scattered throughout, but they really accumulate on the bottom.

      • — Jenn on March 15, 2023
      • Reply
  • Would this work well with sour cherries?

    • — Josie on February 14, 2023
    • Reply
    • Hi Josie, I haven’t tried it but I think it would. Hope you enjoy!

      • — Jenn on February 17, 2023
      • Reply
  • …and I adapted the recipe even further. Reduced the sugar and it was still scrumptious. I made the recipe in a muffin pan so that it produced 12 wonderful little desserts. The sugar/butter combo on the berries and pecans was similar to an upside down cake texture and taste. With a generous dollop of unsweetened whipped cream and a twisted slice of navel orange on the plate this dessert received raves. Thank you so much

    • — Molly on January 31, 2023
    • Reply
  • Can this dessert be frozen? I’m looking for a dessert that I can keep in the freezer and pull out and warm up in the microwave on demand.

    • — JR on January 28, 2023
    • Reply
    • Sure, JR, it should freeze nicely. Enjoy!

      • — Jenn on January 31, 2023
      • Reply
  • This recipe is easy and delicious as posted. I’ve also played around with ingredients based on what I’ve had on hand and/or allergies or preferences – and all were winners: walnuts instead of pecans or a mix of both, toasted and untoasted; gluten free baking mix, oat flour, or regular flour. I now replace all sugar with unsweetened applesauce, and top with a greek yogurt coconut milk homemade whipped topping. Yum, yum, yum – both family and friends love it. Thanks for a great recipe.

    • — Kaytee on January 27, 2023
    • Reply
  • I’ve been meaning to make this since December . Wowser am I glad I did . Wonderful and very simple to make

    • — Lee Ann on January 14, 2023
    • Reply
  • Quick and simple to put together. Fresh cranberries give it that holiday taste. The tartness of the cranberries contrasts perfectly w the sweetness of the pecans. Mine wasn’t as pretty as the picture, but it was super delicious. Maybe next time, I’ll swirl the cranberries and pecans into the cake to see if that helps the resulting look. Served it as a holiday late breakfast w coffee and then as dessert. Everyone loved it!

    • — Angela on January 8, 2023
    • Reply
  • This is absolutely scrumptious. I have already made it two or three times for us, plus I’ve made two as gifts that went over very well. The contrast between sweet and tart flavors, and between the smooth cake layer and the gooey/crunchy base, just makes it a delight to eat. A little whipped cream or Cool Whip on top makes it even better.

    • — Gail on January 4, 2023
    • Reply
    • How do you remove the cake from the pan ?

      • — JUDY ZIERICK on November 18, 2023
      • Reply
      • Hi Judy, You serve it from the pan, just as you would a pie. 🙂

        • — Jenn on November 20, 2023
        • Reply
  • Made this twice over the holidays – another Jenn hit! Simple and delicious!

    • — Caroline on January 2, 2023
    • Reply
  • Simple cake and it’s fantastic. I’ll definitely be making this one again and again. It’s something you could serve as dessert or brunch. We loved it! Thank you!

    • — Janice on January 1, 2023
    • Reply

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