Sweet blueberries and tart cranberries come together perfectly in this beautiful dessert. This cranberry blueberry crisp has a crunchy brown sugar and oat topping and tastes delicious with scoop of vanilla ice cream!
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!