Gluten Free Berry Crisp
This gluten free berry crisp recipe is the kind of dessert you’ll make all summer long—naturally sweetened, easy to prep ahead, and works with fresh or frozen fruit! Don't skimp on the scoop of vanilla ice cream that melts overtop the crunchy, golden oat topping.
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Servings: 8
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
Frozen Berries. You can absolutely use frozen berries for this gluten-free berry crisp—no need to thaw them first. Just toss the mixed berries directly into the filling with the maple syrup, cinnamon, and tapioca flour.
Brown sugar. Substitute with coconut sugar.
Butter. Substitute with coconut oil.
Gluten-free flour. Make sure you use one with xanthan gum.
Make Ahead. Assemble and refrigerate for up to 24 hours before baking.
Storage. Cover and store in the refrigerator for up to one week or in the freezer for up to 3 months. To thaw, bake at 350°F for 30-40 minutes or until warmed through the center.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 368mg | Fiber: 6g | Sugar: 18g | Vitamin A: 241IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 1mg
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