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

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Course: Clean Eating Dessert Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 395kcal

Author: Violet Parcha

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!

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