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Gluten free cranberry blueberry crisp recipe

Cranberry Blueberry Crisp.

Gluten free and vegan cranberry blueberry crisp recipe - so easy and delicious!
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Keyword cranberry dessert recipes, gluten free fruit crisp
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9
Calories 231 kcal
Author Kelly Roenicke

Ingredients

Instructions

  1. 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.
  2. In a large bowl, combine the oats, gluten free flour blend, cinnamon, and brown sugar.
  3. Add the vegan buttery spread, and mix together using a pastry cutter until it resembles a crumb topping.
  4. 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.

Recipe Notes

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.

Nutrition Facts
Cranberry Blueberry Crisp.
Amount Per Serving
Calories 231 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 76mg3%
Potassium 96mg3%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 26g29%
Protein 2g4%
Vitamin A 445IU9%
Vitamin C 5.4mg7%
Calcium 29mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.