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 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
- Add all of the ingredients for the filling to a large bowl and stir to combine
- Stir it several times over the course of 5-10 minutes, or until the sugar and cornstarch stick to the fruit
- Add all of the ingredients for the 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 the crisp topping evenly over the fruit mixture
- Bake the crisp at 350 degrees for 50-60 minutes, or until bubbly and crisp topping is golden 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 1/2 cup whole pecans will make ~1/2 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