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Mixed Berry Crisp (Gluten-Free) Recipe

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4.2 from 71 reviews

A delicious and gluten-free mixed berry crisp made with a luscious combination of fresh or frozen berries, topped with a crunchy oat and almond crumble. Sweetened naturally with honey or maple syrup, this dessert is bursting with vibrant citrus notes and perfect for serving warm with a scoop of vanilla ice cream.

Ingredients

Berry Filling

  • 2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen
  • ⅓ cup honey or maple syrup
  • 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
  • ½ teaspoon orange or lemon zest (reduce to ¼ teaspoon or omit if preferred)
  • 2 tablespoons orange or lemon juice

Crispy Topping

  • 1 cup old-fashioned oats
  • ½ cup packed almond flour or almond meal
  • ½ cup sliced almonds or chopped pistachios or pecans (optional)
  • ⅓ cup packed coconut sugar or brown sugar
  • ¼ teaspoon fine salt
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons plain yogurt (Greek or regular), or additional melted butter

Instructions

  1. Preheat and Prepare Berries: Preheat the oven to 350°F (175°C). Rinse and drain the berries thoroughly, removing any stems. Slice strawberries into ¼-inch thick pieces and halve any large blackberries for even cooking.
  2. Mix the Filling: In a 9x9-inch baking dish, combine the berries with honey or maple syrup, starch, citrus zest, and citrus juice. Stir gently to distribute evenly but do not crush the berries. Set aside.
  3. Make the Topping: In a medium bowl, mix together the oats, almond flour or meal, nuts (if using), coconut or brown sugar, and salt. Add melted butter and yogurt, stirring until the mixture is moistened and crumbly.
  4. Assemble the Crisp: Spoon dollops of the oat topping over the berry filling. Use your fingers to break up the topping evenly over the berries, without packing it down.
  5. Bake the Crisp: Place the baking dish in the oven and bake for 40 to 50 minutes, until the fruit filling bubbles and the topping is golden brown and crisp.
  6. Rest and Serve: Remove the crisp from the oven and let it rest for 5 to 10 minutes to set. Serve warm, ideally topped with vanilla ice cream.

Notes

  • You can use any mix of berries depending on season and availability—fresh or frozen works well.
  • Arrowroot starch and cornstarch can be used interchangeably to thicken the berry filling.
  • For a reduced citrus flavor, decrease zest amount or omit it entirely.
  • Add nuts into the topping for extra crunch or omit for a nut-free version.
  • If you prefer a dairy-free version, substitute the butter and yogurt with coconut oil and coconut yogurt respectively.
  • Serve the crisp warm with vanilla ice cream for the best flavor experience.

Find it online: https://recipethrive.com/mixed-berry-crisp-gluten-free-recipe/