This Gluten Free Blackberry Crisp is simple to make with fresh blackberries and a crunchy oat topping. Sweetened with natural ingredients, it’s a lighter take on the classic and perfect for warm-weather gatherings.
Crisp is one of the easiest and most satisfying desserts to make. With minimal prep and maximum flavor, it’s a go-to when berries are in season.
The contrast of a crunchy oat topping with juicy, sweet berries is irresistible. Serve warm with a scoop of vanilla ice cream or a dollop of yogurt for an extra-special summer treat.
Here’s how to make this simple gluten free blackberry crisp.
HOW TO MAKE THIS EASY BLACKBERRY CRISP
Step 1: Prep the filling
Preheat the oven to 350°F (175°C). Grease or line a 9×9 inch baking dish and set aside.
Place the blackberries in the baking dish. Sprinkle the arrowroot powder over the berries and drizzle with maple syrup. Gently toss with a large spoon to coat the berries evenly, then spread them in a single layer in the dish.
Step 2: Prep the topping
Combine the topping ingredients in a large bowl: gluten free rolled oats, almond flour, ground cinnamon, maple syrup, and melted butter. Stir until the mixture is evenly moistened and crumbly.
Spread the topping across the blackberry layer, covering the fruit as much as possible. Do not press the topping down—leave it loose so it crisps up while baking.
Step 3: Bake the blackberry crisp
Bake in the preheated oven for 40 minutes. Halfway through (about 20 minutes), rotate the baking dish 180 degrees to encourage even browning. When the topping is golden and the filling is bubbling, remove the crisp and let it cool for 5–10 minutes before serving.
FAQ
Here are answers to common questions about this blackberry crisp.
DOES BLACKBERRY CRISP NEED TO BE REFRIGERATED?
Yes. Because the recipe uses butter, refrigerate any leftovers after they cool to room temperature.
CAN YOU MAKE BLACKBERRY CRISP AHEAD OF TIME?
Yes. Prepare the topping a day ahead and store it in the refrigerator. When you’re ready to bake, assemble the filling in the dish and sprinkle the chilled topping on before baking.
HOW DO YOU REHEAT BLACKBERRY CRISP?
Reheat in the oven for a crisp topping: preheat to 350°F, then warm the dish for about 10 minutes or until heated through. Microwaving will warm the filling quickly but will soften the topping.
RECIPE TIPS
- Adjust sweetness: If your blackberries are very ripe and sweet, reduce or omit the maple syrup in the filling.
- Starch substitute: If you don’t have arrowroot powder, use the same amount of cornstarch.
- Mix berries: Try combining blackberries with blueberries or strawberries for a mixed-berry crisp.
Gluten Free Blackberry Crisp Recipe
Gluten Free Blackberry Crisp
Equipment
- A 9×9 baking dish
- Measuring spoons
- Measuring cups
- A large spoon
- A large bowl
Ingredients
Filling
- 24 oz blackberries
- 1/4 cup maple syrup
- 1 tsp arrowroot powder
Topping
- 1.5 c gluten free rolled oats
- 1/3 c fine almond flour
- 1/4 tsp ground cinnamon
- 1/4 c maple syrup
- 1/4 cup melted butter
Instructions
- Preheat oven to 350°F and prepare a 9×9 inch baking dish.
- Add blackberries to the dish, sprinkle with arrowroot powder, and drizzle with 1/4 cup maple syrup. Toss gently and spread evenly.
- In a large bowl, combine oats, almond flour, cinnamon, 1/4 cup maple syrup, and melted butter. Mix until crumbly and evenly coated.
- Spread the topping over the berries without pressing down. Bake 40 minutes, rotating the dish halfway through. Let cool 5–10 minutes before serving.
Notes
- Reduce or omit the maple syrup in the filling if your blackberries are very sweet.
- If you don’t have arrowroot powder, substitute cornstarch in the same amount.
- Mix berries—try combining blackberries with blueberries or strawberries for a different flavor profile.
Nutrition
| Carbohydrates: 45 g
| Protein: 6 g
| Fat: 13 g