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Gluten-Free Cranberry & Blueberry Crisp

Tis the season to enjoy cranberries! The cranberry and blueberry combination is a potent antioxidant cocktail in this festive holiday dessert.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: blueberries, cranberries, crisps, dessert, easy dessert recipes, fruit, holiday recipes
Servings: 6 servings
Calories: 397kcal
Author: Jenny Finke


  • 2 cups frozen blueberries
  • 2 cups fresh cranberries
  • 3 Tbsp. sugar
  • 3/4 cup brown sugar
  • 1/2 cup gluten-free all purpose flour blend (I use Bob's 1-1 Gluten-Free Flour)
  • 1 cup certified gluten-free rolled oats
  • 3/4 tsp. cinnamon
  • 1 stick organic butter, cut into small cubes


  • Preheat oven to 375 degrees.
  • Add blueberries and cranberries to a greased 9x9 square baking dish.
  • Sprinkle berries with 3 Tbsp sugar and mix well.
  • In a large bowl, mix together brown sugar, flour, oats and cinnamon.
  • Add butter and mix together using a pastry cutter or potato masher until it's crumbly.
  • Spread the flour mixture over the berries.
  • Bake at 375 degrees for 35 minutes or until done. The berries will start to bubble and the crumb topping will become lightly browned.


Calories: 397kcal | Carbohydrates: 62g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 144mg | Potassium: 151mg | Fiber: 5g | Sugar: 40g | Vitamin A: 515IU | Vitamin C: 9.2mg | Calcium: 53mg | Iron: 1.4mg