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

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

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.

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.