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If there’s one summer dessert I’ll never get tired of, it’s berry crisp. 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.
Serve it warm with a scoop of vanilla ice cream (non-negotiable, trust me) or whipped cream for a dessert that tastes like summer in every bite.

This gluten-free berry crisp recipe is the kind of dessert you’ll make all summer long—easy, delicious, and packed with fresh fruit flavor. Whether you’re hosting a summer gathering or just craving something sweet, this warm, bubbly, crispy-topped dessert is a total win.
So grab your berries, fire up the oven, and get ready for the best gluten-free crisp ever!
Why You’ll Love This Recipe
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.
What You’ll Need
This simple, real-food ingredient list makes for the best homemade crisp:
- Mixed berries: A mix of strawberries, raspberries, blackberries, and blueberries—fresh or frozen!
- Maple Syrup: Naturally sweetens the filling without refined sugar.
- Cinnamon & Vanilla: Adds warmth and depth to the berry mixture.
- Lemon Juice: Enhances the berries’ natural sweetness and balances the flavors.
- Tapioca Flour: Thickens the fruit juices for the perfect jammy texture.
- Almond Flour & Gluten-Free Oats: Creates a crispy, golden topping. Make sure the oats are certified gluten-free as they can sometimes be processed with products with gluten.
- Coconut Sugar: Adds a hint of caramelized sweetness to the crisp topping. Brown sugar will work too.
- Butter or Coconut Oil: Helps bind the topping andgives it that perfect crumble.
Need another berry dessert? Try blueberry popsicles, paleo berry cobbler, or blueberry oatmeal bars.
How to Make Gluten-Free Berry Crisp
- Preheat the oven to 400°F and grease a 2-quart baking dish with nonstick spray.
- Mix the berry filling: In a large bowl, toss the berries with maple syrup, cinnamon, vanilla, sea salt, lemon juice, and tapioca flour. Pour into the prepared baking dish.
- Make the crumble topping: In a separate bowl, mix almond flour, oats, coconut sugar, cinnamon, and salt. Cut in the butter or coconut oil until the mixture resembles coarse crumbs.
- Assemble & bake: Spoon the topping evenly over the berries. Bake for 35-40 minutes until bubbly and golden brown.
- Cool & serve: Let the crisp cool slightly (this helps the juices set), then serve warm with vanilla ice cream or whipped 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 for 30 minutes or until warmed through.
More Gluten-Free Desserts
- Gluten-free angel food cake
- Best gluten-free lemon bars
- Gluten-free banana cake
- Lemon drizzle cake (gluten-free)
- Gluten-free healthy apple crisp
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.7 cups berries, 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
- Make the topping: In a medium bowl, mix together the almond flour, old fashioned gluten free oats, coconut sugar, 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.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
- 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.