Looking for a way to use your blackberries? This gluten-free blackberry crisp has the perfect juicy blackberry filling and sweet, crunchy topping. It’s easy to make and simple to bake up. Top this gluten-free blackberry crisp recipe with vanilla ice cream or fresh whipped cream for the ultimate treat.
For more desserts head over to my Gluten-Free Desserts section.
Gluten-Free Blackberry Crisp
Do you love gluten-free blackberry crisp? This recipe was first shared in January of 2014. Since then I’ve updated the photos and content. It’s the same great recipe, only much more useful as I’ve added some additional information to give you a better baking experience.
This gluten-free blackberry crisp is one of my favorite recipes because it’s different then the traditional crisp – it uses sliced almonds in the topping.
The beauty of a fruit crisp is that you can make them year round. During the summer, you can use fresh blackberries. But during the winter when fresh blackberries are hard to come by (and even more hard to find ones that actually taste good), you can just grab a bag of frozen blackberries from the freezer aisle (or from your own freezer if you pick blackberries during the summer months).
Really, it would be a crime to not enjoy this dessert year round, and there really isn’t an excuse not to. Sorry if I’m being pushy, I just really like this gluten-free blackberry crisp 🙂
The blackberries cook down to a velvety filling with that tangy acidic bite that you love about blackberries. And while the filling of a crisp is so important to this desert, equally important is the topping. It’s buttery, crunchy, sweet and everything you’d want in a crisp topping.
Confession: when I developed this recipe I doubled the crisp topping ingredients because I like equal parts crisp to berry filling. If you don’t like a lot of crisp topping, you may want to cut it in half or skip this recipe all together.
Can I make this blackberry crisp nut-free?
Yes. Simply leave the almonds out. It adds crunch to the recipe but it wont change the structure or the integrity of the gluten-free blackberry crisp. If it’s almonds you can do, you can always add in a half cup of your favorite nut or seed. I personally wouldn’t use a strong nut like peanuts, but it’s up to you.
What can I use instead of oats?
Oats are a big part of this recipe. I know not everyone can consume oats, and it’s hard to come by purity protocol oats. If you can’t do oats you might want to check out my Gluten-Free Blackberry Cobbler. It’s pretty incredible, if I say so myself.
Can I make this gluten-free blackberry crisp dairy-free?
Yes. In the way of dairy, this recipe only calls for butter. The ice cream topping is optional. You can use a dairy-free butter and top with your favorite dairy-free ice cream. I haven’t tried using oil instead of butter in this recipe. I recommend trying it with dairy-free butter before you experiment with oil.
Gluten-Free Blackberry Crisp Recipe
This Gluten-Free Blackberry Crisp recipe takes less than ten minutes to prepare and less than thirty minutes to bake. There are so many ways to enjoy this desert, but my favorite way is warm, straight out of the oven, and topped with ice cream or whipped cream.
Because really, is there anything better than hot, crumbly gluten-free fruit crisp topped with vanilla ice cream?
I didn’t think so.
This gluten-free fruit crisp is best served fresh baked from the oven but you can store it covered at room temperature for up to four days. Just re-heat before you serve. Unless you like your crisp cold. You can also freeze it but the crisp topping gets a little soft.
Did you make this recipe? Please stop back by and let me know what you thought. I always love hearing from my readers. Also, if you have a questions please leave it in a comment below and I will get back to you.
Happy baking and cooking
For the berry filling:
For the crisp topping:
Serving Size: 1/2 cup
Amount Per Serving: Calories: 431Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 136mgCarbohydrates: 65gFiber: 8gSugar: 28gProtein: 8g