• Barth Bakery

Cranberry Blueberry Maple Crisp

Updated: Mar 17

An easy and delicious crisp made with local ingredients makes for the perfect seasonal dessert or an elegant brunch. Packed full of natural sweetness and bursting with juicy flavor plus a hint of tartness and an antioxidant punch, this beautifully impressive crisp is overloaded with a sweet and crunchy pecan streusel. Top with a dollop of whipped cream or vanilla ice cream for a dessert that’s simply divine.





Ingredients

Cranberry Blueberry Maple Crisp

  • 1 lb fresh or frozen blueberries

  • 1 lb fresh or frozen cranberries

  • ½ cup pure maple syrup

  • 4 Tbsp cornstarch

Pecan Streusel

  • ¾ cup all-purpose flour

  • ¾ cup old fashioned rolled oats

  • ¾ cup light brown sugar, packed

  • ¾ cup chopped pecans

  • ½ cup unsalted butter, softened

  • ½ tsp ground cinnamon

  • ¼ tsp salt


Directions

Cranberry Blueberry Maple Crisp

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.

  2. Prepare the berries by rinsing and removing the stems. Then combine the berries in a large bowl with the maple syrup and cornstarch. Transfer the berry mixture to the greased dish.

Pecan Streusel

  1. In a large bowl, use a fork or pastry blender to combine the flour, oats, brown sugar, pecans, butter, cinnamon, and salt until crumbled.

  2. Evenly distribute the crumb mixture on top of the berry mixture.

  3. Bake for 45-50 minutes or until the top is golden brown and the fruit is bubbly. Cool slightly and serve warm.

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