The Perfect Summer Dessert
This isn’t just any berry crisp—it’s gluten-free, naturally sweetened, and packed with flavor.
- Customizable: Use any berry combo and swap toppings to make it your own.
- Fresh & Seasonal: Bursting with sweet-tart summer berries and warm cinnamon spice.
- Easier Than Pie: No rolling, no crust—just mix, top, and bake.
- Gluten-Free & Naturally Sweetened: Made with wholesome ingredients like oats, almond flour, coconut sugar, and maple syrup.
- Crispy Topping Perfection: The best oat topping—balanced, crunchy, golden, and buttery.
Need another berry dessert? Try blueberry popsicles, a paleo berry cobbler, or blueberry oatmeal bars.
Whether you’re hosting a summer gathering or just craving something sweet, this warm, bubbly, crispy-topped dessert is a winner. It pairs juicy, roasted berries with a crunchy oat topping—pie-like comfort without the fuss. This gluten-free berry crisp is naturally sweetened, easy to make ahead, and works beautifully with fresh or frozen fruit.
I love serving crisps warm with a scoop of vanilla ice cream; the melting cream and hot fruit make every bite taste like summer.
Grab your berries, preheat the oven, and get ready to enjoy a simple, wholesome dessert that comes together in under an hour.
Ingredients You’ll Need
- Mixed berries: Strawberries, raspberries, blackberries, and blueberries—fresh or frozen.
- Maple syrup, cinnamon, vanilla, lemon juice, and tapioca flour for bright, balanced filling and thickening.
- Almond flour & certified gluten-free oats: Check oat labeling if you need a strict gluten-free option.
- Coconut sugar (or brown sugar).
- Butter or coconut oil for the topping.
How to Make Gluten-Free Berry Crisp
- Mix the filling: In a large bowl combine berries, gluten-free flour, brown sugar, cinnamon, vanilla, and salt until the berries are evenly coated.
- Transfer to dish: Pour the fruit mixture into a prepared 2-quart baking dish and set aside while you make the topping.
- Make the topping: Whisk together gluten-free flour, brown sugar, and cinnamon in a bowl.
- Finish the topping: Cut cold butter into the dry mix with a fork or pastry blender until crumbly, then stir in the oats.
- Top the fruit: Evenly cover the berry mixture with the oat topping.
- Bake: Bake at 400°F for 40–45 minutes until bubbly and golden. Let cool slightly so the topping sets, then serve warm with ice cream or whipped cream.
Expert Tips for the Perfect Crisp
- Use a mix of berries: Sweet and tart berries balance each other and deepen the flavor.
- Don’t skip the thickener: Tapioca flour or a small amount of cornstarch prevents a runny filling.
- Let it rest: Cooling briefly after baking makes the topping crisp up as it sets.
- Serve warm: A scoop of vanilla ice cream or whipped cream elevates the texture and flavor.
Storing Leftovers
Store leftover crisp in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
To reheat frozen crisp, thaw overnight in the fridge and warm in a 350°F oven for about 30 minutes or until heated through.
More Gluten-Free Desserts
- Gluten-free angel food cake
- Best gluten-free lemon bars
- Gluten-free banana cake
- Lemon drizzle cake (gluten-free)
- Gluten-free healthy apple crisp
Gluten Free Berry Crisp
Ingredients
Berry Filling
- 7 cups berries strawberries, raspberries, blackberries, and blueberries; halve strawberries if using
- 1/4 cup gluten-free flour
- 1/4 cup light brown sugar
- 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
- 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
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Preheat the oven to 400°F and spray a 2-quart baking dish with nonstick spray.
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In a large bowl, combine the berries, 1/4 cup gluten-free flour, 1/4 cup light brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla, and 1/2 teaspoon kosher salt. Mix gently and transfer to the prepared baking dish.
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Whisk together 3/4 cup gluten-free flour, 3/4 cup light brown sugar, and 1 teaspoon cinnamon. Cut in 1/2 cup cold, cubed butter with a pastry blender or fork until the mixture is crumbly, then stir in 1 cup rolled oats. Spread the topping evenly over the berries.
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Bake for 40–45 minutes until the topping is golden and the filling is bubbling at the edges. Start checking at 35 minutes and cover with foil if the top browns too quickly. Let cool slightly and serve warm with ice cream or whipped cream.
Notes
Sugar swap: Replace brown sugar with coconut sugar if you prefer.
Fat swap: Substitute coconut oil for butter for a dairy-free version.
Flour: Use a gluten-free blend with xanthan gum for best texture.
Make ahead: Assemble and refrigerate for up to 24 hours before baking.
Storage: Refrigerate for up to one week or freeze for up to 3 months. To reheat frozen crisp, bake at 350°F for 30–40 minutes until warmed through.
Nutrition
Nutrition information is an approximation.