Gluten-Free Berry Crisp
Gluten-Free Berry Crisp – Colorful berries topped with a buttery crumble topping. You’ll love this mixed berry crisp with a scoop of ice cream on top! (Gluten-Free, Vegan-Friendly)
I’m a sucker for a good fruit crisp. To me, a crisp is so much easier than a pie (no crust!), and feels cozy and special all at the same time. Whether it’s a cinnamon-laced apple crisp, or a bright happy berry crisp like this one, they just always hit the spot for me!
This Gluten-Free Berry Crisp Recipe is everything I love about a fruit crisp. With a colorful berry filling that expertly straddles the line between sweet and tart, and a buttery crumble topping that gets golden and lovely in the oven, this mixed berry crisp is always a winner!
This is the perfect dessert for everyday occasions like birthdays or summer BBQs, Memorial Day or 4th of July in the summer, and often makes an appearance at Thanksgiving at our house as an alternative to pie.
I love that it easily feeds a crowd (it doubles like a dream!), and tastes amazing with a scoop of your favorite vanilla ice cream on top. Are you ready to try it yet? (I know you are!)
Here’s what you’ll need to get started on this gluten-free mixed berry crisp recipe…
HERE’S WHAT GOES INTO OUR GLUTEN-FREE BERRY CRISP RECIPE:
A Mix Of Berries. I love using a mix of strawberries, blueberries, raspberries, and blackberries for my mixed berry crisp, but you can use a mix of just 2-3 berries if you prefer. You’ll just need about 6 cups total.
A Little Sugar. To highlight the berries’ natural sweetness and temper any tartness, you’ll add a little sugar to the berry crisp filling, along with…
Orange Juice (or Lemon Juice). A little orange juice adds a very subtle bright note that ties everything together. I LOVE it here!
Cornstarch or Tapioca Starch. To thicken the berry filling, you’ll use a little cornstarch or tapioca starch. Tapioca starch is my favorite, but cornstarch is so easy to keep on hand. Use whatever is easiest for you!
A Pinch of Salt. Last up for the filling is a teeny tiny pinch of salt. (Less than 1/8 tsp. will do the job!) The salt balances the flavors and adds that little something that finishes off the berry crisp filling perfectly.
Our Buttery Crumble Topping. Now, for the best bit–the gluten-free berry crisp topping! I love a gorgeous buttery crumble topping on pies or fruit crisps like this. Ours is made from a mix of butter or dairy-free butter, some gluten-free flour, quick-cooking oats, brown sugar, vanilla, and salt. Pretty simple, but the flavor is AMAZING.
MIX IT UP! TRY THESE VARIATIONS ON OUR BERRY CRISP
- GO ALL IN ON ONE KIND OF BERRY. You can take this from a mixed berry crisp to a strawberry crisp or blueberry crisp recipe like this Blueberry Crisp from Clean Eating Couple, for instance, by using all one kind of berry. Some combinations can run a bit tart (like raspberry), but each one can be delicious!
- ADD CINNAMON TO THE TOPPING. If you like cinnamon in your crumble, feel free to add about 1/4-1/2 tsp. to the berry crisp topping.
- TRY IT WITH NUTS! Adding some chopped pecans or sliced almonds to the topping can be delicious! Do watch, as nuts have a tendency to burn. (Or, you can simple sprinkle some on as garnish after it comes out of the oven!)
- GO HALVSIES WITH PEACHES. If you want to mix the berries with some peaches, try this recipe for peach berry crisp! It’s delicious.
FAQ + TIPS AND TRICKS FOR THE BEST BERRY CRUMBLE:
THE BEST GLUTEN-FREE FLOUR FOR BERRY CRISP TOPPING? We highly recommend King Arthur Baking Measure-for-Measure Flour or Bob’s Red Mill Gluten-Free 1:1 Flour. Using other flours may yield different results.
MAKE SURE YOU’RE USING GLUTEN-FREE OATS! Oats themselves don’t contain wheat gluten, but they’re often farmed or processed in ways that cause cross-contamination. Be sure you’re buying certified gluten-free oats, like Bob’s Red Mill, Thrive Market brand, Trader Joe’s, or One Degree.
CAN I USE ALMOND FLOUR OR COCONUT FLOUR INSTEAD? I decidedly do NOT recommend coconut flour for this recipe, as it needs several times its volume in liquid to work correctly. You’d have a dry, burned crumble topping! As for almond flour, you may prefer using this crisp topping instead. (It uses almond flour.)
TURN THIS INTO A VEGAN BERRY CRISP! To make this gluten-free berry crisp recipe vegan, all you need to do is use vegan-approved sugar and swap vegan butter for the butter in the crisp topping. We tend to have good luck with Earth Balance buttery sticks.
CAN I USE FROZEN BERRIES FOR BERRY CRISP? You can! I recommend measuring the berries frozen to get the correct volume, but then let them thaw slightly before mixing up your filling so they’ll cook correctly. Also keep in mind that the crisp can take longer to bake with frozen berries.
QUICK TIP: Let It Cool Before Serving!
I KNOW it’s tempting to dive in right away while it’s piping hot, but if you’ll let your mixed berry crisp cool 20-30 minutes at least, the filling will have time to thicken up a bit, and it’ll be gorgeous and jammy without being soupy. Trust me!
craving more? you’d probably love:
Gluten-Free Berry Crisp (Vegan-Friendly)
- Total Time: About 1 hour
- Yield: 9 servings 1x
- Diet: Gluten Free
Gluten-Free Berry Crisp – Colorful berries topped with a buttery crumble topping. Try this mixed berry crisp topped with a scoop of ice cream! (Vegan-Friendly)
FOR THE BERRY CRISP FILLING:
- 6 cups Mixed Berries* (I like a mix of strawberries, raspberries, blueberries, and blackberries)
- 1/4 cup Sugar or 3 Tbsp. pure maple syrup
- 1 Tbsp. Orange juice (or lemon juice)
- 2 Tbsp. cornstarch or tapioca starch
- tiny pinch salt (less than 1/8 tsp.)
FOR THE BERRY CRISP TOPPING:
- 6 Tbsp. butter or vegan butter, softened
- 3/4 cup brown sugar
- 1/2 cup gluten-free measure-for-measure or 1:1 flour**
- 3/4 cup quick-cooking oats (certified gluten-free, as needed)
- 1/2 tsp. vanilla
- 1/4 tsp. salt
- Preheat oven to 350 degrees F. Set out a 9×9″ square baking pan and a sheet pan.
- In a large bowl, make your filling. Combine berries, sugar, orange juice, cornstarch, and salt.
- Stir to coat the berries well.
- Pour berry mixture into your square baking dish.
- In the same bowl (hooray! save dishes!), make the crisp topping. Combine softened butter, brown sugar, oats, flour, vanilla, and salt.
- Use a fork, pastry blender, or your hands to combine the mixture until clumps and clusters form and there are no dry spots remaining in the crisp mixture.
- Sprinkle the crisp mixture over the berries in the baking dish.
- Place your baking dish on a sheet pan (in case of spills)
- Bake your berry crisp at 350 degrees for 40-50 minutes, or until the crisp is golden and the filling is bubbling. (If the crisp starts browning too fast, cover loosely with foil)
- Allow the crisp to cool at least 20-30 minutes before serving. (Be sure to wait, as this will help the filling set.)
*I usually use 1 1/2 cups each strawberries, blueberries, raspberries, and blackberries, but you can mix and match any way you like to get to 6 cups!
**We recommend King Arthur Flour Measure-for-Measure Flour or Bob’s Red Mill Gluten-Free 1:1 Flour. Using other flours may yield different results.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Keywords: gluten free berry crisp, gluten free berry crumble, vegan berry crisp, vegan berry crumble, dairy-free berry crisp, dairy free berry crumble
Perfection! Wonderful way to showcase summer berries!
So glad it was a winner for you! We LOVE it!