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gluten free berry crisp recipe with oatmeal in a baking dish

Gluten-Free Berry Crisp

5 from 1 vote
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.
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Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 8
Author: Molly

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
  • 1/4 cup light brown sugar packed
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 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 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, 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 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 top 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 them directly into the filling with the maple syrup, cinnamon, and tapioca flour.
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
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!