Loaded with bursts of sweet blackberries, gluten-free blackberry crisp makes for the perfect easy dessert everyone can enjoy! Made without gluten, dairy, and refined sugar, you can feel great about indulging.
Lately, fruit crisps have been one of my favorite desserts to make. From gluten and dairy-free apple crisp to gluten-free blueberry crisp to this recipe, they’re so quick and easy, healthier than most desserts, and always a crowd-pleaser.
What’s even better is that this recipe is safe for many people with food allergies. However, if you just went by the taste, you’d never know it.
Now that blackberries are in season here, we’ve been picking them fresh almost every day. I love having so many delicious blackberries to eat fresh and bake with!
When I needed a quick dessert the other evening for a small family gathering, I knew right away that blackberry crisp would be the perfect recipe to make. It’s always a crowd-pleaser (especially when served with healthy homemade ice cream or food processor whipped cream), and I’ll make it again and again!
Why You’ll Love this Recipe
Gluten & dairy free – Made without two of the most common allergens, almost everyone can enjoy this delicious dessert!
Refined sugar free – Gluten-free blackberry crisp is naturally sweetened with maple syrup and coconut sugar which gives it a rich, sweet flavor.
Simple Ingredients – So many allergen-friendly recipes have ingredients that are hard to find and I will never keep in my simple pantry. Not this blackberry crisp! If you don’t already have all of the ingredients, you can easily find them at almost any grocery store.
Classic blackberry crisp flavor – Every bite is full of the perfect balance of sweet and slightly tart blackberries topped with a rich oat crisp.
Healthier Ingredients – I don’t ever like sacrificing flavor for health, especially when it comes to desserts, and with this recipe you don’t need to! Blackberry crisp is full of fruit, protein, and healthy fats. It’s even lower on the glycemic index than most desserts! This makes it easy to justify eating leftovers for breakfast!
Easy recipe – Gluten-free blackberry crisp isn’t complicated to make and only takes only a few minutes to put together.
Healthier Dessert
I love good desserts, and I can be pretty picky about them! To be honest, many “healthy” desserts just don’t cut it for me.
But this recipe is different! It’s not only full of nourishing, whole food ingredients, but it also has an amazing flavor.
Lower glycemic index – This recipe gets its sweetness from blackberries, maple syrup, and coconut sugar. It also doesn’t use white flour which is extremely high glycemic.
High in protein – Gluten-free blackberry crisp uses lots of oats, oat flour, and almond flour, all of which are much higher in protein than white flour.
Fruit based – Blackberries not only taste amazing, but they are a wonderful source of nutrition as well! They are high in various vitamins and fiber and are a wonderful addition to a healthy diet.
Real ingredients – Made only with minimally processed real, whole food ingredients, gluten-free blackberry crisp will not only satisfy your sweet tooth but also provide significant nutrition as well.
How Long Does Gluten-Free Blackberry Crisp Keep?
While I love it best eaten still slightly warm fresh out of the oven, gluten-free blackberry crisp will keep in an airtight container in the fridge up to 5 days. When you’re ready to enjoy it, you can reheat it or eat it cold.
Can I Use Frozen Blackberries?
While fresh blackberries will always be my favorite, frozen blackberries will work wonderfully as well for blackberry crisp.
Prep in Advance
To prepare this recipe ahead of time, prep the blackberries and topping separately and store in the fridge for up to 2 days. Then spread the topping over the blackberries right before baking.
You don’t need to worry about the blackberries getting soft in the fridge. Once it’s baked, you’ll never be able to tell the difference!
Tools You May Need
Food processor (if you’re making your own oat flour)
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Ingredients
Blackberries – You can use either fresh or frozen blackberries.
Rolled oats – Not quick oats. For extra nutrition, use sprouted oats. If it’s important that the blackberry crisp is gluten free, make sure to use gluten-free oats.
Coconut sugar – This is one of the best granulated sugar substitutes in my opinion! In a pinch, you can use white or brown sugar instead, but it will significantly impact the nutritional value of the blackberry crisp.
Maple syrup
Oat flour – Homemade oat flour or store bought. If you need this recipe to be gluten free, use gluten-free oat flour.
Almond flour – For the best texture, make sure to use blanched almond flour, not almond meal. You can make your own, but I find that purchasing it is much easier and doesn’t cost too much extra.
Coconut oil – Softened. If you don’t need the blackberry crisp to be dairy free, you can substitute softened unsalted butter.
Vanilla extract
Salt – Sea salt or Himalayan
Step-By-Step Instructions
Step 1: First preheat your oven to 350 degrees, and grease a 9″x13″ glass baking dish.
Next, place the blackberries in a large mixing bowl and stir in the vanilla and 1/4 cup of the maple syrup. Then pour the fruit into the baking dish.
Step 2: Now it’s time to make the topping! Combine the oats, coconut sugar, rest of the maple syrup, oat flour, almond flour, coconut oil, and salt, and stir until it’s well combined.
Step 3: Spread the topping evenly across the top of the blackberries.
Step 4: Place the blackberry crisp in the preheated oven and bake for 40 minutes or until the blackberries are bubbling and the top is just beginning to turn brown. Enjoy warm!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Clean Eating Gluten-Free Dessert Recipes
Gluten-Free Pumpkin Cranberry Muffins with Chocolate Chips
Gluten-Free Blackberry Crisp
Ingredients
- 6 cups blackberries
- 1 1/2 teaspoons vanilla extract
- 3/4 cup maple syrup divided
- 2 1/2 cups rolled oats if you need the blackberry crisp to be gluten free, use gluten-free oats
- 1/2 cup coconut sugar
- 1 1/4 cup oat flour if you need the blackberry crisp to be gluten free, use gluten-free oat flour
- 1 1/4 cup almond flour
- 2/3 cup coconut oil softened
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 degrees.
- Grease a 9"x13" glass baking dish.
- Place the blackberries in medium bowl and add the vanilla and 1/4 cup maple syrup.
- Stir until it's well combined.
- Spread the blackberry mixture across the bottom of the baking dish.
- In a mixing bowl, combine the oats, coconut sugar, maple syrup, oat flour, almond flour, coconut oil, and salt, and stir until it's well combined.
- Spread the mixture evenly across the top of the fruit.
- Place the blackberry crisp in the preheated oven and bake for 40 minutes or until the blackberries are bubbling and the top is just beginning to turn brown.
- Enjoy warm with vanilla ice cream or just by itself!
This is one of my favorite recipes to make in the summer, and I think you’ll see why!