Cranberry blueberry crisp is the perfect seasonal dessert for your holiday table. This recipe is dairy free, gluten free, and vegan, so all can enjoy it!
Don’t you just love it when you start to see holiday ingredients in the grocery store?
I love to see gingerbread houses, fruitcake, and egg nog start to appear on the shelves. And also pomegranates, and lots of citrus, and cranberries, of course.
I usually only buy cranberries to make a cranberry relish for Thanksgiving, but this year I wanted to buy a bag early and make something else with them. I was thinking of putting them in a pie, but then laziness won out and I decided a cranberry blueberry crisp was the way to go. I like pie, but I LOVE crisp…I can’t get over a crunchy crumb topping.
I decided to add blueberries to the crisp, and I loved the way they looked with the bright red cranberries.
I can see why people make cranberry garlands for their Christmas trees, although I don’t think I have the patience for that!
This cranberry blueberry crisp can be made in the morning on Thanksgiving, and it only takes a minute to mix up and about a half hour to bake. Then your oven is free for all the other things you need to make!
This gluten free and vegan dessert is just delicious with dairy free vanilla ice cream or coconut whipped cream on top.
Should you use fresh or frozen cranberries for baking?
Yes, either will work just fine! You can find the fresh cranberries in the produce section at the grocery store.
What can be used instead of cranberries in this crisp?
If you don’t like cranberries, you can use raspberries or cherries instead.
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Cranberry Blueberry Crisp.
Preheat oven to 375 degrees. Rinse and drain the cranberries and place them and the frozen blueberries in a square baking dish. Sprinkle with the 3 Tablespoons of sugar.
In a large bowl, combine the oats, gluten free flour blend, cinnamon, and brown sugar.
Add the vegan buttery spread, and mix together using a pastry cutter until it resembles a crumb topping.
Spread the crumb topping over the berries and bake at 375 degrees for about 35 minutes or until the berries are bubbly and the crumb topping is lightly browned.
You can use any berries that you wish in this fruit crisp recipe.
If you aren't dairy free, go ahead and use regular butter.
If you aren't gluten free, feel free to use regular flour.
Store leftovers in the refrigerator, they will stay good for 5-6 days.
This cranberry blueberry crisp is a great holiday dessert because it is:
- festive and seasonal
- delicious with ice cream or whipped cream
- very easy to put together if you’re short on time
I’m curious what everyone else is making for Thanksgiving dessert this year…pie, cake, crisp? So many choices!
This post was originally published in November 2014. It has been updated.