Cape Cod Cranberry-Blueberry Crisp
Submitted by niadara
Cape Cod cranberry-blueberry crisp with maple syrup, oat-almond topping, and whole wheat flour. A naturally sweetened, butter-free fruit dessert bursting with tart berry flavor.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minWhen cranberry season hits the Cape, this is the kind of dessert that belongs on every table.
Tart cranberries and plump blueberries tumble together with maple syrup, currants, and a squeeze of lemon, then bake under a crunchy topping of rolled oats, ground almonds, sesame seeds, and cinnamon moistened with apple juice.
No butter anywhere in sight, yet the topping still bakes up golden and crisp thanks to the natural oils in the almonds and sesame.
It’s rustic, wholesome, and the kind of dessert you can feel good about serving (or eating two helpings of).
Kitchen Tips
- Use fresh or frozen berries interchangeably. No need to thaw frozen fruit first. It’ll release juice as it bakes.
- Don’t skip the arrowroot or cornstarch. It thickens the berry juices so the filling is saucy, not soupy, when you scoop.
- Serve warm with a scoop of vanilla ice cream or a drizzle of cold cream for the full Cape Cod experience.
Variations
- Fall harvest version: Replace blueberries with diced pears for a cranberry-pear crisp.
- Nut-free topping: Skip the almonds and add extra oats and a tablespoon of coconut flakes.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl combine blueberries, cranberries, maple syrup, currants, arrowroot or cornstarch, and lemon juice.
Lightly oil a 9-inch by 13-inch baking dish . Add the fruit mixture.
In a medium bowl combine the flour, oats, almonds, sesame seeds and cinnamon.
Sprinkle with the apple juice and mix well. Spoon over the fruit.
Bake about 40 minutes or until lightly browned.
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