Berry crisp is a warm summery desert brimming blueberries, raspberries, and blackberries baked under a crunchy-sweet topping. This gluten-free dessert is easy to throw together and a definite crowd-pleaser.
If ever there was a quintessential summertime dessert, it’s this one. When grocery stores are overflowing with baskets of brightly hued berries, do yourself a favor and grab a bunch. Then, whip this up this berry crisp and serve it warm and bubbling with a scoop of vanilla ice cream or dollop of coconut whipped cream.
This foolproof dessert couldn’t be easier to put together and looks so gorgeous. You’ll be proud to serve it at your next family gathering, summer potluck, or backyard barbecue. If you’re craving a decadent, fruity dessert…this recipe is the ticket!
Berry Crisp Ingredients You’ll Need
This recipe calls for a few pantry staples and a couple of special ingredients. Here’s what you’ll need:
- Berries: Any combination of berries works great, so choose your favorites!
- Honey: A little bit of natural sticky sweetness.
- Arrowroot Powder: This thickener absorbs liquid while the berry crisp bakes and firms up the filling without making it cloudy.
- Lemon Juice: A squeeze of lemon juice for fresh flavor.
- Gluten-Free Rolled Oats: I prefer rolled oats for a chunkier texture in the topping, but you could use quick cooking oats as well.
- Almond Flour: This nutty flour provides a finer texture in the topping.
- Coconut Sugar: My favorite unrefined sugar in granulated form.
- Butter or Ghee: You can use butter or ghee (or even coconut oil). This is used to bind and clump the topping all together.
- Vanilla Extract, Cinnamon, and Salt: Just a small splash and pinch of these are needed to round out the other flavors.
Find the printable recipe with measurements below
Crisp vs Cobbler – What’s the Difference?
Traditionally, a crisp is a baked, deep-dish fruit dessert topped with a layer of crunchy ingredients – hence the name. It can also be called a crumble. A cobbler is a similar kind of dessert but it’s topped with a dropped-biscuit or pie dough. Same idea, different topping!
Crisp toppings usually include flour, butter, oats, and brown sugar. But since I’m gluten-free, I replaced the flour with almond flour and certified gluten-free rolled oats. Super easy. And once it’s baked with the fruit, the result is a delicious, juicy, fruity dessert with a sweet, crumbly topping.
Can I Use Frozen Berries Instead of Fresh?
Definitely! Frozen berries work equally as well, just let them thaw in their package on the countertop before using. No need to strain, just dump the thawed berries and their juices into the filling mix.
Baking the Berry Crisp Is a Snap!
Just grab a 9×13 baking dish and preheat your oven to 350 degrees fahrenheit. Then, follow these three easy steps:
- Mix together the berry filling ingredients in a large bowl. Pour into your baking pan.
- Mix together the crisp topping ingredients in another bowl. Then sprinkle the crisp topping over the filling.
- Bake for 35-40 minutes, or until the filling is bubbling around the edges of the pan and the topping is crunchy.
Storing and Reheating Leftovers
With a recipe this delicious, you probably won’t have leftovers! If you do, here’s how to store and reheat them.
- To Store: Place any leftover berry crisp covered in the pan in the fridge for up to 3 days. You can also transfer it to a glass storage container.
- To Reheat: Individual portions can be reheated in the microwave, or place the entire pan in a 350 degree oven until warmed through.
More Summer Dessert Recipes
Looking for more summer desserts? These are reader favorites!
- Chocolate Covered Bananas
- Berry Sheet Cake
- Chocolate Chia Pudding
- Chocolate Covered Strawberries
- Mixed Berry Vegan Cheesecake
- Paleo Lemon Blueberry Cake
Berry Crisp (Gluten-Free)
- 8 cups mixed berries
- 2 tablespoons arrowroot powder
- 1/4 cup honey or maple syrup
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter or ghee, melted
- Preheat oven to 350 degrees fahrenheit.
- In a large mixing bowl, add all of the berry filling ingredients and gently fold together with a spatula until well combined.
- Transfer the berry filling mixture to the prepared baking pan.
- Add all of the dry topping ingredients to a bowl, then stir together.
- Add the vanilla extract and melted butter to the bowl, then stir it together until clumpy.
- Spread the topping on the berry filling. It's okay if it doesn't cover it all. It's meant to look somewhat rustic.
- Bake the berry crisp until the filling bubbles around the edges and topping is golden, about 35 to 40 minutes. Remove from the oven and serve warm. You can also add a dollop of ice cream, or whipped cream.
- For the 8 cups of mixed berries I used 12 ounces of raspberries, 12 ounces of blackberries and 1 pint of blueberries (also about 12 ounces).
- My favorite glass mixing bowls always coming in handy for desserts.
- This is a great set of white baking pans, if you need some new ones.
- To make this recipe vegan, just use maple syrup in the filling and vegan butter or coconut oil in the topping.