Cranberry-Blueberry Crisp

We do not think of cranberries and blueberries in the same breath or season but in today’s world of Fed Ex fruit, such combinations are possible! (Or you could also use frozen berries saved from one season to the next.) While this crisp would be tasty any day with vanilla ice cream after supper or with yogurt for breakfast, it’s a not-too-sweet and different treat to sneak into the Thanksgiving dessert lineup. Easy enough for kids to make with help, it's also fast and simple for adult bakers pressed for time. Adapted from a KA apple crisp recipe.

8 servings (makes one 11”x7” or 2-qt rectangular pan)

Ingredients

1 tablespoon soft butter to grease an 11”x7” baking pan or 2-qt rectangular glass pan (Or use cooking spray.)

FILLING:

4 cups (300 grams) fresh or frozen blueberries
2 cups (200 grams) fresh or frozen cranberries, chopped coarsely
1/3 cup (65 grams) granulated sugar
Zest of one lemon
Pinch salt

TOPPING:

1 cup (120 grams) unbleached, all-purpose flour
1/3 cup (90 grams) old-fashioned oats
Heaping ¼ teaspoon kosher salt
¾ cup (160 grams) brown sugar
1 teaspoon baking powder
10 tablespoons (10 oz/150 grams) cold, salted butter cut into small pieces
1/3 cup (30 grams) sliced almonds, chopped (Can sub chopped pecans or walnuts.)

Instructions

PREPARATION: Preheat oven to 350F (180C). Set rack at center. Line a rimmed baking sheet with parchment paper or aluminum foil. Grease an 11”x7” baking pan or 2-qt rectangular casserole dish.
FILLING: Add the blueberries evenly to the greased pan and top with cranberries. Sprinkle evenly with the sugar, lemon zest, and salt. Stir gently. Set aside.
TOPPING: Whisk together or pulse in a food processor the flour, oats, salt, brown sugar and baking powder. Add the cold butter and work it in with your fingers, a pastry cutter, or pulse slowly in a food processor until you have an unevenly crumbly mixture. Stir in the chopped almonds. Spread the topping evenly over the berries.
BAKE: Place the pan or casserole dish on the lined baking sheet and bake for 35 minutes or until the berries are bubbly and the topping is golden brown. If you used frozen berries, the crisp might need an additional few minutes. Remove pan to a cooling rack for at least 15-20 minutes before serving warm –or when cooled--with vanilla ice cream, if you like. Store two days, well-wrapped at room temperature, 4-5 days in the refrigerator, or up to 6 months double-wrapped in the freezer. Thaw frozen crisp overnight in the refrigerator and bring to room temperature before serving.