Cranberry Blueberry Crisp

Prep Time 15 min Cook Time 55 min Serves 6-8
Difficulty: easy Recipe Type: dessert



    For the 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


    1. Add all ingredients for 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


    Recipe 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

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