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
Servings: 6 servings
- 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