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This gluten free berry crisp will be your new summer dessert. With healthy ingredients like almond flour, maple syrup, coconut oil and coconut sugar, you won’t regret eating every bite of this healthy recipe.
I just can’t get enough of berry season. When the spring rolls around I count down the months until berries are in season.
This gluten free berry crisp recipe was made for berry season because it features any berry you have on hand. You can use blueberries, blackberries, strawberries or raspberries. I’ve also got this berry trifle on my list of things to make, because the rich pound cake and fresh cream look like heaven.
Why You’ll Love this Gluten-Free Berry Crisp
- Easy to make
- Customizable with any berry or fruit
- Real ingredients
- Perfect summer dessert
Looking for another summer crisp? This rhubarb crisp features the perfect combination of tangy rhubarb mixture with a generous, thick crisp topping.
Ingredients You Need
- You’ve got to have gluten free oats for this berry crisp recipe with oatmeal! I like Bob’s Red Mill gluten free rolled oats, but you can use any kind! Thrive Market has a great one too.
- Sweeteners like maple syrup and coconut sugar help add some sweetness along with the natural sugars in the berries.
- The berries are the star of the show. Grab whatever is in season or on hand!
- Spices like cinnamon, salt and flavors like vanilla add more depth to the recipe.
- Don’t forget the nuts in the topping! They add a great crunch and nutty flavor.
- Last but not least we have to use coconut oil as the fat. It’s cut into the topping to create the crumble that crisps are known for.
How to Make Gluten-Free Berry Crisp
Here are the simple steps to make the easy gluten-free berry crisp. Skip to the recipe card for the printable instructions.
- Mix the berries, maple syrup, cinnamon, vanilla, sea salt lemon juice and tapioca flour in a large bowl then pour it into a greased baking dish.
- Next, in a separate bowl, mix the almond flour, old fashioned gluten free oats, coconut sugar, nuts, cinnamon and salt. Add the coconut oil and cut it into the dry ingredients with the back of a knife or a pastry blender.
- Finally, spoon the crisp topping evenly over the berry mixture and bake in the pre-heated oven for 35-40 minutes.
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 for 30 minutes or until warmed through.
Need another berry dessert? Try blueberry popsicles, paleo berry cobbler, or blueberry oatmeal bars.
More Gluten-Free Desserts
- Gluten-free angel food cake
- Best gluten-free lemon bars
- Gluten-free banana cake
- Lemon drizzle cake (gluten-free)
Browse all of my 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 pure maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- 1 tablespoon lemon juice
- 2 tablespoons tapioca flour or arrowroot starch
Crisp Topping
- ½ cup almond flour
- 1 1/2 cups old fashioned gluten free rolled oats
- 1/3 coconut sugar
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 cup unsalted butter or coconut oil room temperature
- 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.
- Mix the berries: In a large bowl, mix together the berries, maple syrup, cinnamon, vanilla, sea salt lemon juice and tapioca flour with a rubber spatula or wooden spoon. Add mixture to the prepared baking dish and set aside.
- Make the topping: In a medium bowl, mix together the almond flour, old fashioned gluten free oats, coconut sugar, nuts, cinnamon and salt. Add the room temperature coconut oil and cut it into the dry ingredients with the back of a knife or a pastry blender. Spoon the crisp topping evenly over the berry mixture, there will be a lot.
- Bake: Bake in the pre-heated oven for 35-40 minutes. Begin checking the crisp at 35 minutes 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.
