Cranberry Blueberry Crisp
This cranberry blueberry crisp is packed full of juicy flavor and naturally vegan and gluten free.
Servings: 8
Ingredients
For the Crisp Filling
- 2 ½ cups fresh cranberries
- 4 cups frozen blueberries
- ⅓ cup sugar
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
For the Crisp Topping
- ¾ cup brown sugar
- ½ cup pecan crumbs
- ¼ cup oat flour
- ¾ cup rolled oats
- ¼ teaspoon salt
- 3 tablespoons coconut oil melted
- ¼ cup vegan butter melted
Instructions
- Add all ingredients for the filling to a large bowl and stir to combine
- Stir several times over the course of 5-10 minutes, or until sugar and cornstarch stick to the fruit
- Add all ingredients for crisp topping to a bowl and use a spoon to combine. The mixture should resemble wet sand
- Use a dish of choice and pour in the filling (I used a 9" pie pan)
- Add crisp topping evenly over the fruit mixture
- Bake at 350 degrees for 50-60 minutes, or until bubbly and crisp is browned
- 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 ½ cup whole pecans will make ~½ cup flour for the recipe
Nutrition
Calories: 343kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 185mg | Fiber: 5g | Sugar: 33g