Cranberry blueberry crisp started when I was looking for a dessert to make one evening. We were out of fresh fruit in the house but I had plenty of berries in the freezer! I added the brown sugar and oat topping from my apple crisp recipe and we ended up with a new family favorite!
Cranberries and blueberries really are a pretty awesome combination in this dessert. On their own blueberries are too sweet, and cranberries are too tart. Together they are amazing. And beautiful too!
This will take you through how to make cranberry blueberry crisp step-by-step. Let’s get started!
Ingredients for Cranberry Blueberry Crisp
Apple crisp uses only eight simple ingredients. Let’s go through them now:
Cranberries – Fresh cranberries are usually available in the fall. Make sure to grab a few bags to stash in the freezer so you can make this crisp all year long! Frozen cranberries work great too and you do not have to thaw them before using.
Blueberries – Fresh or frozen blueberries work fine here too. Again, you do not have to thaw them before use.
White sugar – White sugar is used in the filling to sweeten up the berries.
Flour – Flour helps to thicken the berry filling so it is gooey and delicious instead of thin and watery. Regular all-purpose flour is what you want here.
Brown sugar – I prefer brown sugar in the topping because it gives it a nice caramel-like flavor. You can also use brown sugar with the berries instead of white sugar if you prefer.
Oats – Oats give the topping a nice texture. I usually use regular oats but quick oats can be used too!
Nuts – Nuts are great in this crisp! They toast in the oven while it is baking and give it a great crunch. Walnuts, pecans, or almonds are great choices here. You can also leave them out if you like.
Butter – Real butter gives this the best texture and flavor! I use salted butter because I like how the salt in the butter helps to balance the sweetness of the sugar.
Now that we know what goes in our cranberry blueberry crisp, let’s find out how to make it!
How to Make Cranberry Blueberry Crisp
Step 1: Prepare the Berry Filling
Start by stirring the flour and sugar together in a large bowl. Mixing these together first will help to prevent clumps.
Add in the fresh or frozen berries and stir until they are evenly coated. Then transfer the berries to an ungreased 8-inch square pan and set aside while you prepare the topping.
Step 2: Make the Topping for the Cranberry Blueberry Crisp
Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the berries were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.
Once the topping is mixed together sprinkle it on top of the berries. To get some larger chunks I squeeze some of the topping together in my hand and then gently break it into bigger pieces. Make sure to get all the way to the edges and cover the berries evenly. The crisp is now ready to go into the oven!
Step 3: Bake the Cranberry Blueberry Crisp
Bake the cranberry blueberry crisp at 375 degrees for 30-40 minutes. If you are using frozen berries you may need to cook it a little longer, for a total of about 40-50 minutes. The crisp is done when the edges are bubbly and the juices have thickened. The topping should be a beautiful golden brown color.
Let the crisp cool for a few minutes before serving. This will help to thicken the delicious goo around the berries. Add a big scoop of vanilla bean ice cream and you have an insanely delicious dessert! Yum!
Hope you get to make this cranberry blueberry crisp soon! Happy Cooking!
Cranberry Blueberry Crisp
- ⅓ cup sugar
- ¼ cup flour
- 3 cups blueberries (fresh or frozen)
- 2 cups cranberries (fresh or frozen)
- ½ cup flour
- ½ cup oats
- ¾ cup brown sugar
- ½ cup chopped nuts (optional)
- ⅓ cup butter, melted
- To make the berry filling stir the sugar and flour together in a large bowl. Add in the berries and mix well.
- Transfer the berries to an ungreased 8-inch square pan. Set this aside while you make the topping.
- Measure the brown sugar, flour, oats, and nuts into a large bowl (you can reuse the bowl the berries were in). Pour in the melted butter and mix with your hands until everything is thoroughly combined.
- Sprinkle the topping over the berries in the pan. Make sure to get all the way to the edges and cover the berries evenly.
- Bake the cranberry blueberry crisp at 375° for 30-40 minutes. If you are using frozen berries cook the crisp slightly longer, for a total of 40-50 minutes. It is done when the edges are bubbly and and the filling is thick. The topping should be a beautiful brown color. Set aside to cool a little before serving.
- Serve the cranberry blueberry crisp warm with a big scoop of vanilla bean ice cream. Enjoy!
Be sure to pin for later!
Oh my goodness this looks SO good. Love how it’s such simple ingredients too. Amy and I totally gotta make this, thank you for sharing! 🙂
Hope you enjoy it Tyler, and thanks for stopping by!
We made this crisp last night and it was amazing! What a perfect balance of sweet and slightly sour from the cranberries. I feel like some recipes skimp on the topping and it’s never quite enough to spread evenly over the berries, but your measurements were all right on. We wouldn’t have changed a thing. Thanks for sharing!
Glad you enjoyed this! We love the berry combination too, and the topping is also great on apple crisp if you want to change things up. Thanks for stopping by!