Easy Christmas Cranberry Buckle is my holiday secret for when I want something festive, simple, and impossible to mess up. You know those cozy afternoons when friends say they’re stopping by and you need dessert fast? This is that recipe. It’s tender, buttery, and loaded with juicy cranberries that pop just a bit as it bakes. The crumb topping turns golden and crunchy, and your kitchen will smell like a bakery. If you’ve never made a buckle before, think soft coffee cake meets cobbler vibes with a sweet crumble on top.
More Sweet-Tart Cranberry Recipes
Once you get into cranberry season, it’s hard to stop at just one bake. The tart bite plays so nicely with buttery batters, citrus, and warm spices. If you’re building a holiday dessert board or just want a few more make-ahead options, here are some easy winners I rotate through all December.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Christmas Cranberry Buckle is a keeper: big on flavor with no weird tricks. Easy Christmas Cranberry Buckle is my holiday secret for when I want something festive, simple, and impossible to mess up. You know those cozy afternoons when…
- Keep a jar of bright sauce on hand for glazing, topping, or gifting with this Easy Cranberry Sauce. It’s a staple for leftovers too.
- If you love citrus with berries, bake a batch of these soft, zesty Christmas Cranberry Orange Cookies. They’re freezer friendly and look so pretty on a cookie tray.
- Want a grown up twist? This Boozy Bourbon Cranberry Sauce is fantastic spooned over vanilla ice cream or cheesecake.
- Feeding a party and need something savory-sweet? These Cranberry Meatballs are saucy, festive, and go straight into the slow cooker.
Save those ideas for later, because once you try the buckle, you’ll want cranberry everything on repeat. 
Why You Can Trust Our Recipes
I test my holiday bakes with the same mindset you probably have on a busy weeknight. I look for home kitchen wins: short ingredient lists, minimal dishes, and steps that make sense. This Easy Christmas Cranberry Buckle was made multiple times in both a metal square pan and a springform, with frozen cranberries and fresh. I tracked bake times, swapped in yogurt for milk, and tested the crumb texture so you do not have to guess. You get a clear path and consistent, delicious results.
Food safety matters to me too. You’ll see notes about cooling time so the crumb sets, testing for doneness without drying out the cake, and how to safely store leftovers. I also include specific measurements and visual cues like “edges just pulling from the pan” so you know exactly when to pull it from the oven.
For big holiday meals, I pair this cake with a salty centerpiece to balance the sweetness. If you need a main course idea, try this easy crowd-pleaser: maple glazed ham. It’s reliable, hands-off, and perfect with a slice of buckle for dessert.
And because I value your time and ingredients, all swaps and make-ahead tips below are based on real trials, not guesses. I want you to bake with confidence and enjoy the process. 
Recipe Testers Reviews
I shared this with a few friends who are famous for honest feedback. Different ovens, different pans, same result: a tender, buttery cake with a sparkling cranberry bite and a crisp crumb. The crumb topping stayed put, the center cooked through without drying, and it held together nicely when sliced warm or fully cooled.
“I made this buckle with frozen cranberries and whole milk, baked in a 9 inch square metal pan. It was done at 38 minutes, smelled incredible, and the crumb was perfectly crunchy on top. My family ate half the pan before dinner.”
If you’re nervous about baking a new dessert for a party, this is the kind of recipe that has your back. You can serve it warm with a scoop of ice cream or let it cool and slice it like coffee cake. Either way, it’s festive and cozy without any fuss.
Rate This Recipe
If you make and enjoy this Easy Christmas Cranberry Buckle, I’d love to hear from you. Your star rating and quick note help other readers know what to expect. Tell me which pan you used, whether you went with fresh or frozen cranberries, and if you added the orange zest. Small details help others make it their own. Thanks for sharing your kitchen wins with me.
Christmas Dinner
Here’s the full recipe, plus a few tips to help it fit your holiday flow. I like to bake this while the oven is already warm from roasting something savory. Let it cool while you eat dinner, then serve warm slices with coffee or tea.
Ingredients
- 1 and 3/4 cups all purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup milk or plain yogurt
- 1 tablespoon orange zest, optional but highly recommended
- 2 cups cranberries, fresh or frozen, no need to thaw
Crumb topping
- 1/2 cup all purpose flour
- 1/3 cup granulated sugar or light brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small cubes
Directions
- Preheat the oven to 350°F. Lightly butter or line an 8 or 9 inch square pan or a 9 inch springform pan.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
- Make the batter: Beat softened butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs one at a time, then vanilla and orange zest. Stir in half the dry mix, then the milk, then the remaining dry mix until just combined. Do not overmix.
- Fold in the cranberries gently so the batter stays soft and thick.
- Make the crumb: In a small bowl, combine flour, sugar, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until it’s sandy with pea sized bits.
- Assemble: Spread the batter in the pan. Sprinkle the crumb mix evenly over the top and lightly press so it adheres.
- Bake 35 to 45 minutes, depending on your pan and oven, until a toothpick in the center comes out with a few moist crumbs and the edges just start to pull from the sides.
- Cool 20 minutes in the pan so it sets, then slice. Serve warm or at room temp.
Make Ahead and Storage
You can bake this buckle a day ahead. Cool completely, cover, and keep at room temperature. The crumb stays crisp for a solid 24 hours. For longer storage, refrigerate up to 3 days and warm slices in a low oven or toaster oven. It also freezes well. Wrap individual slices and thaw at room temp, then re-crisp in the oven at 300°F for about 8 minutes.
For a full holiday spread, pair the cake with something savory and something bubbly. I like setting out slices next to this cozy festive Christmas bread and pouring a bowl of fruit punch or coffee after dinner. If your guests are sauce people, they might enjoy a spoonful of citrusy syrup from the Easy Cranberry Sauce drizzled on top. It’s a fun twist.
Pro tips I learned while testing:
Use frozen cranberries straight from the freezer to prevent streaking and keep the batter firm. Do not overmix once the flour goes in, or the crumb can turn tough. Start checking at 35 minutes, since overbaking dries out the edges fast. And if your oven runs hot, tent with foil in the last 10 minutes.
Common Questions
Can I double the recipe?
Yes. Bake it in a 9 by 13 pan. Expect it to take closer to 45 to 50 minutes. Keep an eye on the center.
What if I do not have orange zest?
Skip it or add a teaspoon of lemon zest. A tiny splash of almond extract can also add a nice holiday note.
Can I use dried cranberries?
You can, but the batter will be sweeter and the texture less juicy. If using dried, reduce the sugar in the batter by a tablespoon and consider adding a tablespoon of milk.
How do I know it is done?
Look for golden edges, a lightly browned crumb, and a toothpick that comes out with small moist crumbs, not wet batter.
What should I serve with it?
Vanilla ice cream, whipped cream, or a drizzle of that bourbon cranberry sauce. For dinner first, you cannot go wrong with maple glazed ham.
Wrapping Up With a Cozy Slice
If you want a no stress holiday dessert that still feels special, the Easy Christmas Cranberry Buckle delivers every single time. The batter is simple, the crumb is crunchy, and those cranberries make it sparkle. If you like comparing versions and digging deeper, check out this well loved Cranberry Buckle with Crumb Topping – Leite’s Culinaria and this homey take from Christmas Cranberry Buckle – Jenny Bakes. Now it is your turn. Bake it, slice it warm, and watch everyone hover around the pan with happy faces. 
Christmas Cranberry Buckle
Ingredients
Method
- Preheat the oven to 350°F. Lightly butter or line an 8 or 9 inch square pan or a 9 inch springform pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- Beat softened butter and sugar until light and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, then mix in vanilla and orange zest.
- Stir in half of the dry mix, followed by the milk, and then the remaining dry mix until just combined. Do not overmix.
- Fold in the cranberries gently.
- In a small bowl, combine flour, sugar, cinnamon, and salt.
- Cut in the cold butter until it forms a sandy texture with pea-sized bits.
- Spread the batter into the prepared pan and sprinkle the crumb topping over it, pressing lightly.
- Bake for 35 to 45 minutes or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 20 minutes, then slice and serve warm or at room temperature.
