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A baking pan of berry crisp and two servings in bowls.
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5 from 9 votes

Berry Crisp (Gluten-Free)

This down-home dessert is bursting with berry flavor. It's a simple-to-make crowd pleaser that's juicy, fruity, and gluten-free.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Course: Dessert
Cuisine: American
Keyword: berry crisp, gluten-free berry crisp
Servings: 8 servings
Calories: 361kcal
Author: Lisa Bryan


Berry Filling

  • 8 cups mixed berries
  • 2 tablespoons arrowroot powder
  • 1/4 cup honey or maple syrup
  • 1 tablespoon lemon juice

Crisp Topping

  • 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.
    Filling ingredients in a mixing bowl.
  • Transfer the berry filling mixture to the prepared baking pan.
    Berry filling in a single layer in a baking pan.
  • Add all of the dry topping ingredients to a bowl, then stir together.
    Ingredients for making the crumble topping in a bowl.
  • Add the vanilla extract and melted butter to the bowl, then stir it together until clumpy.
    Topping mixed together with wet ingredients and clumpy in a bowl.
  • Spread the topping on the berry filling. It's okay if it doesn't cover it all. It's meant to look somewhat rustic.
    Crisp topping layered on top of berry filling.
  • 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.
    Berry crisp in a white bowl topped with ice 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.


Calories: 361kcal | Carbohydrates: 45g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 126mg | Fiber: 7g | Sugar: 27g | Vitamin A: 426IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg