Gluten-Free Blackberry Crisp with Almond Flour

Loaded with bursts of sweet blackberries, gluten-free blackberry crisp is a crowd-pleasing summer dessert! Made without gluten, dairy, or refined sugar, it’s a healthy treat everyone can feel good about.

Healthy & Allergy-Friendly Never Tasted So Good

If I need a last-minute dessert, chances are I’ll make fruit crisp. Whether it’s spiced apple crisp, summery blueberry crisp, or this rich blackberry version, it’s guaranteed to be a crowd-pleaser!

Besides being just so easy, my favorite thing about this dessert is that it’s secretly healthy and allergy-friendly (my two biggest cooking priorities). Top it with rich coconut sugar ice cream or a dollop of homemade whipped cream, and this is a dessert that will have everyone coming back for seconds.

What Makes this Blackberry Crisp Special?

• Easy dessert that takes just minutes to put together.
• Simple ingredients you probably already have in your kitchen.
• Allergy-friendly recipe without gluten, dairy, or eggs.

Ingredients

• Blackberries – You can use either fresh or frozen blackberries.
• Rolled oats – Not quick oats. For extra nutrition, you can use sprouted oats. Make sure they’re certified gluten-free!
• Coconut sugar – This is one of the best granulated sugar substitutes! In a pinch, you can use white or brown sugar instead.
• Maple syrup – Adds moisture as well as additional sweetness to the topping and filling.
• Oat flour – Homemade oat flour or store bought.
• 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.
• Tapioca starch – Also called tapioca flour. You can substitute corn starch if you prefer.

Tools Needed

• 9″ x 13″ glass baking dish

Step-By-Step Instructions

Step 1: First preheat your oven to 350 degrees.

Next, place the blackberries in a large mixing bowl and stir in the tapioca starch, 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 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 golden brown.

Chef’s tip: For a crunchy, chunky topping, don’t press the oat mixture onto the blackberries but drop it in small chunks of various sizes. Don’t worry if it’s not perfectly even!

Step 5: Let rest for 5-10 minutes and then enjoy warm!

If you’re looking for more healthy desserts, check out my fresh lime bars and gluten-free chocolate chip cookies!

Tips for Success

Don’t skip the tapioca starch – It seems unnecessary, but it creates a rich, gooey blackberry filling.

Mix the topping until just combined – Over-mixing can create a gummier texture.

Allow time to rest – This gives the filling time to thicken and develop a delicious, jammy texture.

FAQs

If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome

Gluten-Free Blackberry Crisp with Almond Flour

Loaded with juicy blackberries, gluten-free blackberry crisp is a crowd-pleasing summer dessert made without gluten, dairy, or refined sugar!

5 from 1 vote

Print Pin Rate

Course: Clean Eating Dessert Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 servings

Calories: 395kcal

Author: Violet Parcha

Equipment

• 9"x13" glass baking pan

Ingredients

• 6 cups blackberries
• 2 1/2 cups rolled oats certified gluten-free
• 1 1/4 cup almond flour
• 1 1/4 cup oat flour certified gluten-free
• 3/4 cup maple syrup divided
• 2/3 cup coconut oil softened
• 1/2 cup coconut sugar
• 2 tablespoons tapioca starch
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions

• Preheat your oven to 350 degrees.
• Place the blackberries in medium bowl and add the tapioca starch, vanilla, and 1/4 cup maple syrup. Stir until well combined and spread the mixture across the bottom of the baking dish.
  6 cups blackberries, 2 tablespoons tapioca starch, 1 1/2 teaspoons vanilla extract, 3/4 cup maple syrup
• In a mixing bowl, combine the oats, almond flour, oat flour, coconut oil, coconut sugar, rest of the maple syrup, and salt, and stir until just combined. Spread the mixture across the top of the fruit.
  2 1/2 cups rolled oats, 1 1/4 cup almond flour, 2/3 cup coconut oil, 1/2 cup coconut sugar, 1/4 teaspoon salt, 1 1/4 cup oat flour
• 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 golden brown.
• Let rest for 5-10 minutes and then enjoy warm!

Notes

Don’t over-mix the topping! (This can lead to a gummy texture.)

Substitutions:

• Can substitute white or brown sugar for the coconut sugar
• Can substitute butter for the coconut oil
• Can substitute corn starch for the tapioca starch

Nutrition

Serving: 1g | Calories: 395kcal | Carbohydrates: 50g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 67mg | Potassium: 271mg | Fiber: 8g | Sugar: 21g | Vitamin A: 154IU | Vitamin C: 15mg | Calcium: 83mg | Iron: 2mg

If you tried this healthy blackberry crisp recipe, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.