This Gluten Free Blackberry Crisp is the most perfect way to use up all of your fresh berries from berry picking! Homemade fruit crisps make for the most perfect dessert for any occasion. The sweet blackberry filling combined with the crunchy topping is literally to die for. This recipe only takes 15 minutes to prepare and can be prepped days in advance.
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Fruit desserts are the most versatile desserts out there! They pair great with just about any meal Check out the other fresh fruit desserts on my blog like my Gluten Free Apple Crisp, Vegan Peach Cobbler, and my Apple and Blueberry Crumble.
Why I Love This Recipe
- Blackberry season is my absolute favorite! If you love fresh blackberries like I do, check out my other favorite blackberry recipes on my blog like my Blackberry Mojito Mocktail and Gluten-Free Blackberry Muffins.
- You can prepare this recipe days in advance for your get together and pop it right in the oven prior to wanting to serve it.
- The golden brown topping with the juicy blackberries are what makes this recipe! Sometimes we even love to top it off with a scoop of vanilla ice cream or your favorite ice cream!
- This recipe is naturally gluten free, dairy free, soy free, and egg free. This recipe can also be made vegan too if you use vegan butter!
- Unlike most crisp recipes that use brown sugar, this recipe calls for better for you ingredients like coconut sugar.
- This recipe truly makes the most perfect summer dessert!
Simple Ingredients
For the blackberry mixture:
- Fresh blackberries-I prefer fresh but you can also use frozen blackberries. Just make sure your frozen ones are thawed and strained to get any excess water out. Make sure you use ripe blackberries and make sure they are not too tart.
- Vanilla extract-For flavor.
- Arrowroot powder-This makes the mixture a little thicker.
- Lemon juice-To compliment the berries.
- Other berries-I sometimes like adding in some strawberries to give the filling ingredients more texture! Just like with the blackberries, fresh ones are ideal but you can also use frozen berries.
For the crumble mixture:
- Ghee-This acts as the butter. If you are vegan, you can use dairy free butter.
- Almond flour-I like Bob’s Red Mill. This helps bind the crumble.
- Coconut sugar-For sweetness.
- Baking powder-To help hold everything together and expand at the same time.
- Certified gluten-free oats-This makes for the best topping!
See the recipe card below for a full list of ingredients and measurements.
Recipe Substitutions and Variations
- Sometimes we like adding fresh berries or a scoop of ice cream on top.
- Gluten free flour-Although almond flour is ideal, you can also use coconut flour or oat flour. I do not suggest using a gluten-free flour blend in its place.
- Arrowroot-You can also use tapioca starch in place of arrowroot if you do not have it on hand.
This recipe has not been tested with any other substitutions or variations. If you try something else out please let me know how it turns out in the comments below!
Step-By-Step Instructions
Bakers Tips
- Tip #1: For best results, serve warm.
- Tip #2: While blackberries are my favorite, feel free to swap out other fresh berries!
Recipe FAQs
You can reheat this gluten free blackberry crumble in the oven at 350 degrees for 10 minutes.
This recipe lasts for up to 5 days in the fridge.
First, allow the crisp to get to room temperature, then seal the crisp in an air tight container or with plastic wrap or aluminum foil.
Other Fruity Gluten Free Desserts
Are you interested in a list of my go to healthy alternatives?
Be sure to download my free healthy swap guide below. It contains all of my favorite ingredients I use in anti-inflammatory baking and cooking!
Gluten Free Blackberry Crisp
Equipment
- 8 by 8 casserole dish
Ingredients
Berry mixture:
- 4 cups blackberries Sometimes I like to do 3 cups blackberries and 1 cup strawberries to add more texture.
- 1 tbsp vanilla extract
- 1 tbsp arrowroot powder
- 1/3 cup pure maple syrup
- 1/2 lemon juiced
Crisp topping:
- 1.5 cups gluten free oats
- 6 tbsp ghee or vegan butter not melted
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 350 degrees F. Then, add the fruit mixture to a bowl and well mix throughout.
- Spray an 8 by 8 casserole dish with cooking spray oil. Then add all of the crumb toppings to a separate bowl. Well mix with your hands. It is ok if the mixture is clumpy, it should be!
- Add the berry mixture to the bottom of the pan, then add the crumb mixture on top. Bake for 40 minutes. Serve warm.
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