Gluten Free Berry Crisp RecipeBrianna Hobbs | Flippin' Delicious
Gluten Free berry crisp, with an oatmeal crumble topping, is an easy gluten free summer dessert, perfect with a scoop of ice cream. Dig in!
For me, nothing beats a warm gluten free summer berry crisp topped with a scoop of ice cream.
I don’t want to spend tons of time slaving away in the kitchen in the summer. Plus, it is so much harder to get a flaky gluten free pie crust when it is hot!
Berry crisp is like kind of like a lower-maintenance sister of pie. All of the berry flavor, extra texture from the gluten free oats in the crumble topping, and only a fraction of the work.
I’ve always loved blueberry crisp, but I had never made one with blueberries and strawberries in it until this summer.
I didn’t have enough blueberries to fill my pie plate on their own (I bought them to make gluten free blueberry muffins and just hadn’t gotten around do it yet), and I had just bought some ripe strawberries on sale.
I paired them with some warm spices, plenty of gluten free oats for texture, and brown sugar. When combined, they make an easy gluten free dessert that is full of flavor and textures!
Buttery crumble topping, toasty oats, bubbling berry juice, and sweet berries. With that scoop of ice cream, you also get creamy, sweet, and cool, it is like a party for your palate!
If you want a refreshing summer berry drink to sip while you bake, churn up some Berry Sangria Sorbet Floats to cool you down. Kitchens are too hot in the summer!
What berries can I use in a gluten free fruit crisp?
You can use any berries that you’d like in your gluten free berry crisp. I used strawberries and blueberries, and I think that raspberries, blackberries, or even huckleberries would be delicious!
Raspberries and Blackberries may cook faster than the strawberries and blueberries, so you will just need to keep an eye on your crisp.
How do you make a gluten free berry crisp?
Making a gluten free summer fruit crisp is easier than you’d think.
What ingredients do you need to make a gluten free crisp?
To make a gluten free fruit crisp, you’ll need:
Berries. And lots of them. You can pick strawberries, blueberries, raspberries, blackberries, or any berries you’d like.
My favorite farmer always told me that pie should have at least two different fruits for the best flavor. I think the same thing is true for berry crisp!
Lemon Juice. Just a little bit helps adds a little acidity and balances out the berries and the sugar.
White sugar. Your berries are already sweet, but we are going to make them just a bit sweeter.
Cornstarch. You could also use tapioca starch, potato starch, or arrowroot starch. The starch coats the berries, and prevents your crisp from being soggy or “too juicy.”
As your berry crisp bakes, the juices that come out of the berries will cook with the starch and sugar to make a sweet berry sauce.
Gluten-free flour. Most gluten free flour blends will work in this recipe since you are just making a crumble topping.
Gluten free oats. Not all oats are gluten-free. Make sure your oats are certified gluten free by GFCO, and preferably are purity protocol, meaning they are grown in dedicated fields, and processed with dedicated gluten free machinery in a dedicated gluten free facility.
Some oats may look like they are gluten-free (like Bob’s Red Mill) but are not actually certified gluten free and therefor not safe for someone with celiac disease.
Brown sugar. Brown sugar = more flavor. But if you are out, don’t stress. You can use white sugar instead. Or even coconut sugar.
Butter. Or you can use vegan butter (like Earth Balance or Melt) to make your gluten free berry crisp dairy free and vegan.
- Cinnamon. Because I feel like I need to use it anytime I use oats.
How do you mix up a gluten free strawberry blueberry crisp?
Making a gluten free fruit crisp is easy! First, wash and cut your fruit. You want all of the pieces to be about the same size.
Since I used blueberries and strawberries, I cut the strawberries to be blueberry-sized. Toss your fruit in the sugar, lemon juice, and cornstarch and spread in a lightly greased pie pan or 8x8 square baking dish.
To make the gluten free crumble topping for your gluten free summer fruit crisp: Mix the sugar, flour, oats, and cinnamon together.
Add the butter, and cut it in with a pastry cutter (or two knives, or two forks, or your fingertips) until the mixture resembles coarse breadcrumbs.
Sprinkle the gluten free oatmeal crisp topping over the berries, and bake until the berries are bubbly and the crisp topping is golden brown.
That is all there is too it! Just add a scoop of ice cream and you are finished! For extra credit, use a scoop of no churn roasted berry vanilla bean ice cream!
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Gluten Free Berry Crisp Recipe
- 3 cups Berries, washed and cut (frozen is okay)*
- 1/2 cup Granulated Sugar
- 1 tablespoon Lemon Juice
- 3 tablespoons Cornstarch, **
- 3/4 cup All-Purpose Gluten Free Flour
- 3/4 cup Certified Gluten Free Oats
- 3/4 cup Brown Sugar
- 1/4 teaspoon Salt
- 3/4 teaspoon Ground Cinnamon
- 6 tablespoons Cold Butter, ***
- Preheat the oven to 350°F.
- Wash and cut the fruit so they are in pieces that are similar sizes. Since I used blueberries and strawberries, I only cut the strawberries and cut them so they were just a little bigger than my blueberries.
- Place the berries in a large bowl and toss with the sugar, lemon juice, and cornstarch.
- Pour the berries into the prepared baking dish and spread evenly.
- In a medium bowl, whisk together the gluten free flour, gluten free oats, brown sugar, salt, and cinnamon.
- Add the cold butter, and cut it into the dry mixture until it resembles coarse breadcrumbs, with no pieces of butter larger than a pea.
- Evenly sprinkle the crumb topping on the fruit, and bake in the preheated oven until the berries are bubbling, and the topping is golden.
- Serve warm, with a scoop of ice cream.
- *You can use frozen berries or fruit if you’d like. You may need to cook your fruit crisp an extra 10-15 minutes to compensate for the frozen fruit. You can use any combination of fruit and berries you’d like in this recipe. Raspberry & Blackberry, Pear & Blackberry, Raspberry & Peach, or Apple with a little extra cinnamon and a dash of nutmeg.
- **If you can’t tolerate cornstarch, you can substitute arrowroot starch, tapioca starch, or potato starch.
- ***Vegan Butter (like Earth Balance or Melt) work great in this recipe. Use a vegan or dairy free butter to make this recipe dairy free and vegan.
- Brianna Hobbs
- Adapted from Crazy for Crust
- Cooking Method:
- Gluten Free
- Gluten Free Desserts
- Gluten Free Desserts, Gluten Free Baking, Gluten Free, Crisps, Berries, Easy Desserts, Desserts, Oats, Baked
- Related Recipes:
- Gluten Free Dessert Recipes, Gluten Free Baking Recipes, Gluten Free Recipes, Crisp Recipes, Berry Recipes, Easy Dessert Recipes, Dessert Recipes, Oat Recipes, Baked Recipes
- Recipe Yields:
- 8 servings
- Prep Time:
- Cook Time:
- Total Time:
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Author: Brianna Hobbs
Source: Adapted from Crazy for Crust
Recipe Yields: 8 servings
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Amount Per Serving