This easy baked raspberries-and-cream dessert is the kind of low-effort treat that feels surprisingly special, especially when you want something festive for National Raspberries in Cream Day without making a full complicated pastry. Crushed shredded wheat biscuits bake into a rustic, toasty base while sweetened cream and juicy raspberries soften everything into a spoonable dessert that tastes a little like a cobbler-meets-bread-pudding situation, using just a handful of simple ingredients most busy home cooks can keep around.
Serve this warm on its own or with an extra splash of cold cream over the top for contrast. It also pairs nicely with vanilla ice cream, a mug of coffee, or hot tea if you are serving it as an easy weeknight dessert. For brunch, I like to set out small bowls and let everyone add a few extra raspberries or a dusting of powdered sugar if they have it on hand.
5-Ingredient Oven Baked Raspberries in Cream Dessert
Servings: 6
Ingredients
8 dry uncooked shredded wheat biscuits
Directions
1. Preheat the oven to 350°F and lightly grease a metal sheet pan or small rimmed baking sheet. Scatter the dry shredded wheat biscuits into the pan, crushing them gently with your hands into large bite-size pieces.
2. Drizzle the melted butter over the crushed cereal, then scatter the raspberries evenly across the pan.
3. In a measuring cup or bowl, whisk together the heavy cream and sweetened condensed milk until smooth, then pour the mixture evenly over the raspberries and cereal.
4. Let the pan sit for 5 minutes so the cereal can start soaking up the cream, then bake for 25 to 30 minutes, until the top is lightly golden and the cream is bubbling around the edges.
5. Cool for 10 minutes before scooping and serving warm.
Variations & Tips
Use frozen berries: Frozen raspberries work very well here, which is helpful when fresh berries are expensive or out of season. There is no need to thaw them first; just add a few extra minutes to the baking time if the dessert seems very cold going into the oven.
Make it sweeter: If you prefer a more dessert-like finish, sprinkle a little granulated sugar over the raspberries before pouring on the cream mixture. This is especially helpful if your berries are extra tart.
Change the fruit: Blackberries or chopped strawberries can be swapped in for some or all of the raspberries. Just keep the total fruit amount about the same so the texture stays balanced.
Best texture tip: For more structure, leave some of the shredded wheat in bigger chunks instead of crushing it too finely. That gives you a nice mix of creamy, soft bites and crisp golden edges after baking.
Serving tip: This dessert is best served warm the day it is made, but leftovers can be refrigerated and reheated gently. A small splash of cream added before reheating helps bring back the soft, rich texture.
