Cranberry Blueberry Crisp.
Try something new this holiday season with this gluten free and vegan cranberry blueberry crisp recipe. It's a simple dessert that feels festive!
Ingredients
- 2 cups frozen blueberries
- 1 ½ cups fresh cranberries
- 3 Tablespoons organic cane sugar
- ¾ cups brown sugar
- 7 Tablespoons vegan buttery spread cut into small cubes
- ½ cup gluten free flour blend or regular flour if you don't need to be gluten free
- 1 cup certified gluten free oats
- ¾ teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees F. 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 certified gluten free 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 F for about 35 minutes or until the berries are bubbly and the crumb topping is lightly browned.
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 about 5 days.
Nutrition
Calories: 231kcalCarbohydrates: 39gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 76mgPotassium: 96mgFiber: 3gSugar: 26gVitamin A: 445IUVitamin C: 5.4mgCalcium: 29mgIron: 0.9mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!