An Easy Gluten-Free Berry Crisp for Fresh or Frozen Berries
I love serving fruit crisps all summer long. It’s basically pie without any of the extra work: no rolling, no crimping, and no stressing about a soggy bottom crust. Just pile the berries in a dish, sprinkle on the crumble, and bake.
My favorite mix is strawberries, raspberries, blackberries, and blueberries, with the strawberries halved so everything bakes evenly. But any combination of berries works, and frozen berries go straight into the dish without thawing.
The topping is made with gluten-free 1:1 flour and gluten-free oats instead of almond flour, so this crisp is naturally nut-free. I use Bob’s Red Mill 1:1 flour. Swap the butter for coconut oil and it’s dairy-free and vegan too, which makes it one of the easiest desserts to bring when you’re feeding a crowd with different needs.
If you love fruit desserts, try my healthy apple crisp, peach apple crisp, and paleo berry cobbler too.
What You’ll Need
You’ll find exact amounts in the recipe card below.
- Mixed berries: Fresh or frozen. Use a mix of sweet and tart berries, and halve any large strawberries.
- Gluten-free 1:1 flour: Thickens the berry filling and forms the base of the crumble. Use a blend that includes xanthan gum, like Bob’s Red Mill 1:1.
- Certified gluten-free rolled oats: Oats are naturally gluten-free, but regular oats are often grown and processed along wheat. If you’re baking for someone with celiac disease, look for oats labeled certified gluten-free.
- Light brown sugar: Sweetens the filling and helps the topping caramelize. Coconut sugar works too.
- Cold butter: Cold butter makes a crumbly, crisp topping. Use coconut oil for dairy-free.
- Cinnamon, vanilla, and salt
- Vanilla ice cream or whipped cream: For serving, of course!
How to Make Gluten-Free Berry Crisp
- Make the filling. Toss the berries with the gluten-free flour, brown sugar, cinnamon, vanilla, and salt in a large bowl, then spread them into your baking dish. If you’re using frozen berries, add them straight from the freezer.
- Make the crumble. Whisk together the flour, brown sugar, and cinnamon, then cut in the cold butter with a pastry blender or fork until it’s crumbly. Stir in the oats last.
- Top and bake. Sprinkle the crumble evenly over the berries and bake until the filling is bubbling around the edges and topping is golden. If the top browns too quickly, cover it loosely with foil.
- Let it rest. Let the crisp cool for a few minutes before serving. The filling thickens as it cools, and the topping gets crispier.
Tips for the Best Berry Crisp
- Don’t skip the flour into the filling. It’s what thickens all those berry juices so the crisp isn’t soupy.
- Keep the butter cold. Melted or soft butter makes a dense, greasy topping instead of a crumbly one.
- Mix sweet and tart berries. Raspberries and blackberries balance out sweeter strawberries and blueberries.
- Serve it warm. A scoop of vanilla ice cream melting into warm berries is the whole point!
Gluten-Free Berry Crisp FAQs
No. Add frozen berries straight to the dish. They may need a few extra minutes in the oven.
If you’re baking for someone with celiac disease or a gluten sensitivity, yes. Regular oats are often cross-contaminated with wheat during growing and processing.
Yes! Swap the butter for coconut oil. Everything else in the recipe is already dairy-free and egg-free.
Yes. The topping uses gluten-free flour and oats instead of almond flour, so there are no nuts in the recipe.
Yes. Assemble the crisp up to 24 hours ahead, cover it, and keep it in the fridge until you’re ready to bake.
A crisp has a crumbly topping, usually made with oats, while a cobbler has a biscuit-style topping. Try my paleo berry cobbler if you want the cobbler version!
How to Store Leftovers
- Fridge: Cover and refrigerate leftovers for up to 5 days.
- Freezer: Freeze the baked crisp for up to 3 months. Thaw it in the fridge overnight.
- Reheat: Warm it in the oven until heated through. The topping crisps back up much better than in the microwave.
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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Apologies found the print button 🙄 but can’t find metric conversion slider….