The Perfect Summer Dessert
This isn’t just any berry crisp—it’s gluten-free, naturally sweetened, and packed with flavor.
- Customizable: Use any berry combo and swap toppings to make it your own!
- Fresh & Seasonal: Bursting with sweet-tart summer berries and warm cinnamon spice.
- Easier Than Pie: No rolling, no crust—just mix, top, and bake!
- Gluten-Free & Naturally Sweetened: Made with oats, almond flour, coconut sugar, and maple syrup for a better-for-you dessert.
- Crispy Topping Perfection: The best oat topping—just the right balance of crunchy, golden, and buttery.
Need another berry dessert? Try blueberry popsicles, paleo berry cobbler, or blueberry oatmeal bars.
Whether you’re hosting a summer gathering or just craving something sweet, this warm, bubbly, crispy-topped dessert is a total win.
It’s the perfect balance of juicy, warm berries and a crunchy, golden oat topping—basically, pie without the extra work. And the best part? This gluten-free berry crisp is naturally sweetened, made with wholesome ingredients, vegan, and easy to throw together.
I love to serve crisps (like this healthy apple crisp or peach apple crisp) warm with a scoop of vanilla ice cream. It tastes like summer in every bite.
So grab your berries, fire up the oven, make a batch of blackberry ice cream, and get ready for the best gluten-free crisp ever!
Ingredients You’ll Need
- Mixed berries: A mix of strawberries, raspberries, blackberries, and blueberries—fresh or frozen!
- Maple Syrup, cinnamon, vanilla, lemon juice, and tapioca flour
- Almond Flour & Gluten-Free Oats: Make sure the oats are certified gluten-free as they can sometimes be processed with products with gluten.
- Coconut Sugar: Brown sugar will work too.
- Butter: Or coconut oil.
How to Make Gluten-Free Berry Crisp
- Mix together the berries, flour, brown sugar, cinnamon, vanilla, and salt.
- Add fruit mixture to the prepared baking dish and set aside.
- Make the topping by whisking the gluten-free flour, brown sugar, and cinnamon.
- Cut the cold butter into the mixture using a fork or pastry blender until it becomes crumbly. Stir in the oats.
- Cover the berry mixture with the oat topping.
- Bake at 400°F for 40-45 min or until bubbly and golden brown. Let the crisp cool. Serve with ice cream.
Expert Tips for the Perfect Crisp
- Use a mix of berries: Combining sweet and tart berries gives the best balance of flavor.
- Don’t skip the thickener: Tapioca flour keeps the fruit filling from getting too runny.
- Make it extra crispy: Let it cool slightly after baking—the topping crisps up as it sets.
- Serve warm: Nothing beats warm berry crisp with a melty scoop of ice cream.
Storing Leftovers
Store leftover berry crisp in an airtight container in fridge for up to 5 days. You can freeze it for up to 3 months.
To reheat, thaw overnight in the fridge if it’s frozen. Bake at 350°F for 30 minutes or until warmed through.
More Gluten-Free Desserts
Gluten Free Berry Crisp
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Ingredients
Berry Filling
- 7 cups berries I used strawberries, raspberries blackberries and blueberries, halve the strawberries if you use them
- 1/4 cup gluten-free flour I used Bob's Red Mill 1:1 flour
- 1/4 cup light brown sugar packed
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Crisp Topping
- 3/4 cup gluten-free flour
- 3/4 cup light brown sugar packed
- 1 teaspoon cinnamon
- 1/2 cup unsalted butter cold and cubed
- 1 cup old fashioned rolled oats certified gluten-free
- Vanilla ice cream or whipped cream for topping
Instructions
- Preheat oven to 400°F and spray a 2 quart baking dish with non stick spray and set aside.
- In a large mixing bowl, mix together the berries, flour, brown sugar, cinnamon, vanilla, and salt. Add mixture to the prepared baking dish and set aside.7 cups berries, 1/4 cup light brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, ½ teaspoon kosher salt, 1/4 cup gluten-free flour
- Whisk together the gluten-free flour, brown sugar, and cinnamon. Use a pastry blender or fork to cut the cold butter into the mixture until it becomes crumbly. Stir in the gluten-free oats. Cover the berry mixture with the oat topping.3/4 cup gluten-free flour, 1 cup old fashioned rolled oats, 3/4 cup light brown sugar, 1 teaspoon cinnamon, 1/2 cup unsalted butter
- Bake in the pre-heated oven for 40-45 minutes or until the crumble topping is golden brown and the edges are bubbling. Begin checking the crisp at 35 minutes and cover with foil if needed to avoid over-browning. Allow to cool slightly and serve warm with whipped cream or ice cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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