Blueberry Cranberry Crisp, with sweet blueberries, tangy cranberries and a buttery streusel topping is an easy to make, delicious dessert!
Preheat oven to 350°F. Lightly spray or grease an 8" x 8" baking dish.
Place blueberries, cranberries, sugar, flour, lemon juice and dash of salt in a large bowl. Gently stir until combined. NOTE: You can use frozen OR fresh blueberries and cranberries. If using frozen berries, toss 'em frozen into bowl- they thaw quickly! Once combined, pour fruit filling into prepared baking dish.
Place flour, brown sugar, COLD butter chunks, ground cinnamon and oats in a medium bowl. Use a pastry blender, two forks, or your fingers to cut the cold butter into the crumb topping. Continue until the butter is about the size of peas. NOTE: You can also do this step in a food processor. Pulse on and off until mixture is crumbly.
Evenly spread crumb topping over fruit filling. Bake at 350°F. on middle rack for 32-35 minutes. When done, fruit juices will be bubbly around the edges, and top will be golden brown. Remove pan from oven; transfer to a wire rack. Let blueberry cranberry crisp cool for 5 minutes before serving.
Serve warm or at room temperature, whatever you prefer. Top each portion with a scoop of ice cream, or whipped cream. Enjoy!
Blueberry Cranberry Crisp https://www.thegratefulgirlcooks.com/blueberry-cranberry-crisp/