Every July, my kids and I head to the pick-your-own farm and come home with stained fingers and buckets of berries. The first thing we make? A gluten free berry crisp.
It’s the dessert that says summer in our house. Warm, jammy berries under a golden, buttery topping and nobody misses the gluten. Honestly, this gluten free berry crisp is the easiest way to feed a crowd real, nourishing food.
Food is love, and this berry crisp proves it. So grab your berries, and let’s bake a gluten free berry crisp together.
WHY YOU’LL LOVE THIS GLUTEN FREE BERRY CRISP
This gluten free berry crisp comes together in one bowl and one baking dish. Therefore, cleanup is a breeze. It uses simple pantry staples, so you likely have everything on hand.
The gluten free crisp topping is crisp on top and tender underneath. Meanwhile, the berries turn sweet and bubbly. Plus, this berry crisp recipe is naturally gluten free no special flour blends required. In short, it’s a foolproof gluten free dessert the whole family loves.
INGREDIENTS YOU’LL NEED
| Ingredient | Amount |
|---|---|
| Mixed berries (fresh or frozen) | 6 cups |
| Granulated sugar (for berries) | 1/4 cup |
| Lemon juice | 1 tbsp |
| Cornstarch | 1 tbsp |
| Rolled oats (certified gluten free) | 1 cup |
| Almond flour | 3/4 cup |
| Brown sugar | 1/2 cup |
| Cold butter, cubed | 1/2 cup |
| Cinnamon | 1 tsp |
| Salt | 1/4 tsp |
Always check that your oats are certified gluten free. That label keeps your berry crisp truly gluten free.
SUBSTITUTIONS & VARIATIONS
Swap almond flour for gluten free oat flour if you like. Use coconut oil instead of butter for a dairy free berry crisp. Try peaches, apples, or a mix of berries.
Add chopped nuts to the topping for extra crunch. Finally, cut the brown sugar to 1/3 cup if your berries are very ripe.
STEP-BY-STEP INSTRUCTIONS
Prepare the filling
First, preheat the oven to 375°F. Next, toss the berries with sugar, lemon juice, and cornstarch. Then, spread the mixture in a 9-inch baking dish.
Make the topping
In a bowl, combine oats, almond flour, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly. After that, scatter the topping evenly over the berries.
Bake the crisp
Bake for 35 to 40 minutes, until the top is golden and the juices bubble. Finally, let the gluten free berry crisp rest for 10 minutes before serving.
PRO TIPS FOR SUCCESS
Frozen berries work great just don’t thaw them first. Toss the cornstarch well so the crisp doesn’t turn soupy. Keep the butter cold for a craggy topping.
Also, bake on a sheet pan to catch drips. Above all, serve this gluten free berry crisp warm.
STORAGE & REHEATING TIPS
Cover leftovers and refrigerate for up to 3 days. Reheat the berry crisp at 350°F for 10 minutes to bring back the crunch. You can also freeze the gluten free crisp for up to 2 months.
WHAT TO SERVE WITH THIS RECIPE
Serve your gluten free berry crisp with vanilla ice cream or whipped cream. A dollop of Greek yogurt keeps it light. It pairs beautifully with coffee after dinner, too.
FAQS
Can I use other berries or fruit in this recipe?
Yes. Blueberries, raspberries, blackberries, cherries, sliced peaches, apples, pears, or a mix all work. Adjust sugar based on sweetness and add a little cornstarch/tapioca for juicy fruit.
Can this be made dairy-free?
Yes. Use coconut oil, vegan butter, or olive oil in the topping instead of butter. Make sure the oat mixture and any added ingredients are certified dairy-free.
How should I store this berry crisp?
Cover and refrigerate leftovers for 3–4 days. Reheat in the oven at 175°C/350°F for 10–15 minutes to re-crisp the topping. Freeze baked crisp for up to 2–3 months.
How should I serve this berry crisp?
Serve warm or at room temperature, ideally with vanilla ice cream, whipped cream, Greek yogurt, or custard. Great for dessert or as a brunch dish.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 285 |
| Fat | 12g |
| Carbohydrates | 41g |
| Fiber | 4g |
| Protein | 4g |
| Sugar | 25g |
Estimates only. Enjoy this gluten free berry crisp in good health!
Print
gluten free berry crisp
- Total Time: 1 hour (including 10 minute rest)
- Yield: 8 servings
- Diet: Gluten Free
Description
A naturally gluten free berry crisp made with mixed berries under a golden, buttery oat and almond flour topping. It comes together in one bowl and one baking dish using simple pantry staples, making it an easy, foolproof dessert for feeding a crowd.
Ingredients
- Mixed berries (fresh or frozen): 6 cups
- Granulated sugar (for berries): 1/4 cup
- Lemon juice: 1 tbsp
- Cornstarch: 1 tbsp
- Rolled oats (certified gluten free): 1 cup
- Almond flour: 3/4 cup
- Brown sugar: 1/2 cup
- Cold butter, cubed: 1/2 cup
- Cinnamon: 1 tsp
- Salt: 1/4 tsp
Instructions
1. Prepare the filling: Preheat the oven to 375°F. Toss the berries with sugar, lemon juice, and cornstarch. Spread the mixture in a 9-inch baking dish.
2. Make the topping: In a bowl, combine oats, almond flour, brown sugar, cinnamon, and salt. Cut in the cold butter until crumbly. Scatter the topping evenly over the berries.
3. Bake the crisp: Bake for 35 to 40 minutes, until the top is golden and the juices bubble. Let the gluten free berry crisp rest for 10 minutes before serving.
Notes
Always check that your oats are certified gluten free. Frozen berries work great just don’t thaw them first; add one extra tablespoon of cornstarch. Toss the cornstarch well so the crisp doesn’t turn soupy. Keep the butter cold for a craggy topping.
Bake on a sheet pan to catch drips. Serve warm. Substitutions: swap almond flour for gluten free oat flour; use coconut oil instead of butter for a dairy free version; try peaches, apples, or a mix of berries; add chopped nuts to the topping; cut brown sugar to 1/3 cup if berries are very ripe.
Storage: cover leftovers and refrigerate for up to 3 days; reheat at 350°F for 10 minutes; freeze for up to 2 months. Serve with vanilla ice cream, whipped cream, or Greek yogurt. Make ahead: assemble a day ahead, cover, refrigerate, then bake before serving.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 25g
- Sodium: Not provided
- Fat: 12g
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 4g
- Cholesterol: Not provided
Keywords: gluten free berry crisp, berry crisp, gluten free dessert, summer dessert, oat crisp, berry crumble