Mix everything in a saucepan and cook over medium heat for 8 to 10 minutes or until most of the berries break down. Mash some the berries.
For the crust:
Preheat the oven to 350 degrees F / 180ºc.
In a bowl, add all ingredients through sugar. mix well. Add oil, lime juice and vanilla and mix in well with your hands.
Sprinkle almond milk on the mixture and mix until the mixture is crumbly but starts to stick together.
Press 3/4 of the mixture in a parchment lined pan until even. (9 by 5 inch)
Pour the blueberry cranberry mix on the crust and spread evenly.
Spread rest of the crust on top to make the crumb. spray oil on top (optional)
Bake for 35 minutes or longer until golden on top. Cool for 10 mins, then remove from the pan. Cool another 10 mins or more before slicing. Store on the counter for the day or refrigerated for upto 4 days.
To make these gluten-free: Use gluten-free flour like oat flour or other flour or flour blend instead of wheat flour. Add 2 tsp chia seeds or chia seed meal to the 2 tbsp almond milk and use. For variation: Add lemon or lime zest to the crust.Nutritional values based on one serving