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Cranberry Blueberry Crisp

This Cranberry Blueberry Crisp recipe is packed full of flavor and ready for the oven in less than 15 minutes! Gluten free and vegan, and a delicious holiday treat that everyone will love.

spoon taking a scoop of cranberry blueberry crisp

This cranberry blueberry crisp is a seasonal delicious dessert.

I love fresh cranberries this time of year and they are perfect for crisps (not just for cranberry sauce!)

This cranberry blueberry crisp is my new fave November dessert.

It’s full of juicy flavor and the prep work is a breeze (ready to bake in less than 15 minutes!)

frozen blueberries and fresh cranberries mixed together

how to make cranberry blueberry crisp

Step 1: mix together the filling ingredients in a bowl: fresh cranberries, frozen blueberries, sugar, cornstarch, salt, and cinnamon. Stir several times over the course of 5-10 minutes, or until sugar and cornstarch stick to the fruit.

Step 2: Add all ingredients for crisp topping to a bowl: brown sugar, pecan crumbs, oat flour, rolled oats, salt, coconut oil, and vegan butter. Use a spoon to combine. The mixture should resemble wet sand.

cranberry blueberry crisp in a pie dish

Step 3: Use a dish of choice and pour in the filling (I used a 9″ pie pan). Add the crisp topping evenly over the filling.

Step 4: Bake at 350 degrees for 50-60 minutes, or until bubbly and crisp is browned. Serve hot with vanilla ice cream.

frozen blueberries and fresh cranberries mixed together

My husband is a huge fan of my apple crisp recipe but one bite of this and he couldn’t stop saying how much he loved it.

Fresh cranberries add so much flavor to this crisp and every bite is sweet with bursts of juicy cranberries.

spoon taking a scoop of cranberry blueberry crisp

Does that not look dreamy?

I had two bowls yesterday and already craving more!

I also made this for a family Thanksgiving event and everyone was raving about it.

No crisp is complete without a scoop of creamy vanilla ice cream on the side.

cranberry blueberry crisp in a bowl with ice cream

This is seriously such a beautiful dessert. Impress your family with this at Thanksgiving!

It was one of our favorite vegetarian thanksgiving recipes last year.

Looking for more cranberry recipes? Try these: Cranberry Cream Cheese Muffins, White Chocolate Cranberry Eggnog Bread, Cranberry Orange Muffins.

Yield: 8 servings

Cranberry Blueberry Crisp

cranberry blueberry crisp in a bowl with ice cream

 This cranberry blueberry crisp is packed full of juicy flavor and naturally vegan and gluten free.

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

For the Crisp Filling

  • 2 1/2 cups fresh cranberries
  • 4 cups frozen blueberries
  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon

For the Crisp Topping

  • 3/4 cup brown sugar
  • 1/2 cup pecan crumbs
  • 1/4 cup oat flour
  • 3/4 cup rolled oats
  • 1/4 teaspoon salt
  • 3 tablespoons coconut oil, melted
  • 1/4 cup vegan butter, melted

Instructions

  1. Add all ingredients for the filling to a large bowl and stir to combine
  2. Stir several times over the course of 5-10 minutes, or until sugar and cornstarch stick to the fruit
  3. Add all ingredients for crisp topping to a bowl and use a spoon to combine. The mixture should resemble wet sand
  4. Use a dish of choice and pour in the filling (I used a 9" pie pan)
  5. Add crisp topping evenly over the fruit mixture
  6. Bake at 350 degrees for 50-60 minutes, or until bubbly and crisp is browned
  7. Serve hot with ice cream of choice

Notes

To make pecan crumbs, place whole pecans in a blender and blend until it resembles a flour texture. Around 1/2 cup whole pecans will make ~1/2 cup flour for the recipe

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 343Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 15mgSodium: 185mgCarbohydrates: 48gFiber: 5gSugar: 33gProtein: 3g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Susan

Sunday 26th of December 2021

Soooo good. I was looking for a recipe to use up extra cranberries and blueberries when I came upon your recipe. So glad I tried it. I was given a big bag of shelled walnuts and used them in place of the pecans. Worked out great. Also used all purpose flour and 2 teaspoons of melted butter in place of coconut oil. This deserves 5 stars.

Judith

Sunday 27th of December 2020

1. Can I use both frozen cranberries and frozen blueberries?

2. Can I use regular flour if gluten is not an issue?

Joy Shull

Tuesday 29th of December 2020

Yes and yes!

Mackenzie Macdonald

Tuesday 20th of November 2018

Would i be able to omit or possibly swap the pecans for something else? More oats perhaps? Thanks in advance!

Joy Shull

Tuesday 20th of November 2018

You could sub out the crisp topping for the one in this recipe! It uses all oats and oat flour. Hope that helps! https://buildyourbite.com/vegan-blueberry-peach-crisp/

Joy Shull

Monday 5th of November 2018

Whole family loved it at Thanksgiving!

T

Saturday 18th of August 2018

Can if lip the fruit and use fresh blueberries and frozen cranberries??

Joy Shull

Saturday 18th of August 2018

I haven't tried it, but I think it could work!

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