MI Coop Kitchen

Blueberry Cranberry Crisp

Recipe by
Cherryland Electric Cooperative  
45 minutes
Prep: 10 minutes | Cook: 35 minutes | Servings: makes 9 servings


  • 2 cups fresh or frozen blueberries
  • 1 1/2 cups fresh or frozen cranberries
  • 1/4 cup sugar
  • 3/4 cup brown sugar, packed
  • 1/2 cup flour (or gluten-free flour)
  • 1 cup old fashioned oats
  • 3/4 teaspoon cinnamon
  • 7 tablespoons butter, room temperature (or vegan butter substitute or coconut oil)


  1. Preheat oven to 375 F. Lightly grease an 8-inch square baking dish.
  2. Rinse the cranberries and place them and the blueberries into the dish. Sprinkle the 1/4 cup sugar on top of the berries in the dish.
  3. In a large bowl, stir together the brown sugar, flour, oats, and cinnamon. Add the butter and mix it into the flour mixture using a pastry cutter or fork, until the butter is well incorporated and the mixture forms a sandy, crumb texture.
  4. Spread the crumb topping over the berries. Gently pack down the topping using the back of a spoon, making sure it is evenly distributed.
  5. Bake at 375 F for 35 minutes, or until the berries are bubbly and the edges of the topping are lightly browned.

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