Jane’s Cran-Blue Berry Crisp

This easy dessert rates an OUTSTANDING for impressiveness and a RELAXED stress rating.

I love making fresh cranberry sauce but I’m the only one who eats it so I make a half recipe (a half bag of cranberries).  I created this recipe to use up the remaining cranberries!  I love the flavor combination of blueberry and cranberry.  The berry filling is very flexible – you could use all or any combination of fresh or frozen cranberries, blueberries, raspberries or even cherries. I like playing with the flavors, for extra zhoosh add a lemon or orange zest and, some additional spices (if you have them in the pantry). This scores high on the Impress-O-Meter and because it’s easy to make it, it scores low on stress.  Best served warm with vanilla ice cream.

Jane’s Cran-Blue Berry Crisp

Recipe by Jane BruceCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes

Ingredients

  • 6 oz (half a bag – 1½ cups) fresh or frozen cranberries

  • 6 oz (1½ cups) fresh or frozen blueberries

  • 2/3 cup packed brown sugar

  • 1/2 cup orange juice

  • 1 teaspoon vanilla extract

  • Optional: ½ teaspoon almond extract

  • Optional: Zest of one orange or lemon

  • 1 cup old-fashioned oats

  • 1/2 cup chopped walnuts or pecans

  • 1/2 cup packed brown sugar

  • 1/3 cup melted butter or coconut oil

  • 1/4 cup flour

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon (a pinch) salt

  • Optional: ¼ teaspoon ground ginger

  • Optional: ¼ teaspoon ground cloves

Directions

  • Preheat oven to 350°F. Grease one 9 x 9-inch baking dish with cooking spray. Set aside.
  • Filling: Stir berries, brown sugar, orange juice, vanilla and almond extract and orange zest together in a large bowl until evenly combined. Set aside
  • Topping: Stir oats, nuts, brown sugar, melted butter, flour, salt and cinnamon together in a separate large bowl until evenly combined. Set aside.
  • Pour the filling into the baking pan. Sprinkle evenly with the topping.
  • Bake for 45 – 50 minutes, or until the berries are bubbling and the topping is lightly golden. Remove from the oven and rest on a cooling rack for 5 minutes.

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