Nothing says summer like fresh berries. This gluten-free berry crisp is an easy, versatile dessert that highlights whatever fruit you have on hand.
Scroll to the “Variations” section for tasty combination ideas.
About This Gluten-Free Berry Crisp Recipe
Although crisps are often associated with fall, fresh summer berries make a crisp just as satisfying. This gluten-free version uses a classic oat-based topping of gluten-free rolled oats, brown sugar, and butter that bakes to a crunchy, golden finish. It’s easily customizable with blueberries, strawberries, raspberries, blackberries, peaches, or even rhubarb.
This recipe is adapted from a gluten-free apple crisp and follows the same simple technique: a fruit filling thickened with cornstarch and a buttery oat topping that bakes until crisp.
What is a Crisp?
A crisp is a fruit dessert topped with a crunchy pastry that typically includes oats. It differs from a crumble, which usually uses a streusel-style topping without oats, and from a cobbler, which has a biscuit-like topping. Crisps are an excellent way to use summer fruit and pair well with yogurt, whipped cream, or ice cream.
Ingredients You Will Need
– Berries of choice (about 2 cups)
– ½ lemon, juiced
– 1 teaspoon cornstarch
– ¼ cup granulated sugar
– ½ cup certified gluten-free rolled oats (not quick-cooking)
– ½ cup gluten-free flour blend (Cup4Cup, Bob’s Red Mill, King Arthur, etc.)
– ½ cup brown sugar, packed
– ¼ teaspoon cinnamon
– ½ cup cold unsalted butter (8 TBSP), cut into small cubes (use vegan butter for dairy-free)
– Optional: ¼ cup chopped nuts (walnuts or pecans)
Can I Make This Dairy-Free?
Yes. Substitute cold vegan butter sticks in place of dairy butter for excellent results. I recommend using a solid vegan butter rather than coconut oil for the best crisp texture. You can also increase the topping if you prefer more crunch.
Can I Make This Without Oats?
Yes. Omit the oats and add chopped nuts such as pecans or walnuts for crunch instead. The topping will be more streusel-like, but still delicious.
How To Make Gluten-Free Berry Crisp
1. Preheat the oven to 350°F (175°C). Grease a baking dish with butter or oil.
2. In a bowl, toss the berries with lemon juice, cornstarch, and granulated sugar until evenly coated. Set aside.
3. In another bowl, combine the gluten-free rolled oats, gluten-free flour, brown sugar, and cinnamon. Stir in chopped nuts if using.
4. Cut the cold butter into the dry mixture using a pastry cutter, two forks, or your fingertips until it resembles coarse crumbs with a wet-sand texture.
5. Spread the berry mixture in the prepared dish in one even layer. Sprinkle the topping evenly over the fruit. (For extra crunch, double the topping.)
6. Bake for about 45 minutes, until the topping is golden and the fruit is bubbling at the edges. Let cool 10 minutes before serving. Serve warm with vanilla ice cream, whipped cream, or yogurt.
Crisp Variations
Rhubarb & Strawberry: Use 1 pound rhubarb, cut into ½-inch pieces, and 1 cup strawberries. Do not increase the strawberries or the filling can become soggy. Follow the recipe as written for the topping and bake time.
Mixed Berry: Use 2 cups raspberries, 2 cups blueberries, and 1 cup blackberries. Proceed with the recipe as written.
Peach, Blueberry & Blackberry: Use 3–4 sliced peaches, 1 cup blueberries, and 1 cup blackberries. Stir in ¼ cup chopped pecans to the topping for added texture. Follow the recipe as written.
How to Serve Gluten-Free Berry Crisp
This crisp is delicious any time of day. Serve it warm with Greek yogurt for breakfast or brunch, or top with whipped cream or vanilla ice cream for dessert. It also pairs well with a simple scoop of dairy-free ice cream for a vegan option.
More Gluten-Free Baking Recipes
If you enjoy this recipe, try other gluten-free bakes like banana bread with walnuts, savory bacon-cheddar-chive scones, a lattice-style gluten-free peach pie, or flaky gluten-free croissants.
Here’s the recipe for this gluten-free berry crisp!
If you try it, please leave a comment — thank you!
Gluten-Free Berry Crisp Recipe
Gluten-Free Berry Crisp
A delightful summer dessert.
Ingredients
- 1 pint (2 cups) berries of choice, washed and dried
- ½ lemon, juiced
- 1 teaspoon cornstarch
- ¼ cup granulated sugar
- ½ cup certified gluten-free rolled oats (not quick-cooking)
- ½ cup gluten-free flour (Cup4Cup or Bob’s Red Mill 1:1)
- ½ cup brown sugar, packed
- ¼ teaspoon cinnamon
- ½ cup cold butter (8 TBSP), cut into small cubes (vegan if needed)
- Optional: ¼ cup chopped nuts (walnuts or pecans)
Instructions
Preheat oven to 350°F. Grease a baking dish with butter or oil.
Combine berries, lemon juice, cornstarch, and granulated sugar in a bowl and set aside.
In another bowl, mix oats, gluten-free flour, brown sugar, cinnamon, and chopped nuts if using. Add the cold diced butter and cut it into the dry ingredients with a pastry cutter, forks, or your fingers until the mixture resembles coarse crumbs with a wet-sand texture.
Spread the berry mixture in the prepared dish, then evenly distribute the topping over the fruit. Bake for about 45 minutes, until the topping is golden and the filling is bubbling. Let cool 10 minutes before serving. Top with ice cream, whipped cream, or yogurt if desired.
Notes
Dairy-Free: Use a solid vegan butter substitute and ensure your flour blend is both gluten-free and dairy-free. Oats: If you omit oats, add chopped nuts for texture.
Nutrition Information
Yield 4
Serving Size 1
Amount Per Serving
Calories 480
Total Fat 24g
Saturated Fat 15g
Trans Fat 1g
Unsaturated Fat 7g
Cholesterol 61mg
Sodium 191mg
Carbohydrates 66g
Fiber 3g
Sugar 42g
Protein 4g
Nutrition information is provided as an estimate and may vary based on ingredients used.
What’s your favorite type of crisp?
Do you have a favorite berry?
Let me know in the comments!