Gluten Free Berry Crisp
This gluten-free berry crisp is bubbly, jammy mixed berries under a buttery, golden oat crumble. It's easier than pie, works with fresh or frozen berries (no thawing!), and it's naturally nut-free. Make it a day ahead and bake it right before serving with a big scoop of vanilla ice cream.
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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: no need to thaw. Add them straight to the dish and bake a few extra minutes if needed.
Gluten-free flour: use a 1:1 blend that includes xanthan gum. I used Bob's Red Mill 1:1.
Oats: use certified gluten-free oats if you're baking for someone with celiac disease.
Dairy-free/vegan: swap the butter for coconut oil.
Sugar: coconut sugar can replace the brown sugar.
Make ahead: assemble up to 24 hours ahead and refrigerate until ready to bake.
Storage: refrigerate leftovers for up to 5 days or freeze for up to 3 months. Reheat at 350°F for 30 to 40 minutes, or until warmed through.
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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