Erin’s Recipe Rundown
I love summer berry season and all the delicious desserts that come with it, but when I set out to make this gluten-free triple berry crisp, I realized it doesn’t have to be limited to summer. Frozen mixed berries work so well here that they’ve become my go-to for this recipe!
Why You’ll Love It: Since this recipe uses frozen berries and a simple oat topping, it’s an easy dessert that comes together with very little hands-on time, but still bakes into something truly amazing. This is a gluten-free dessert you can feel confident taking to BBQs, parties, and all your summer gatherings!
Top Tip: Pre-cooking the berries on their own first is the best way to guarantee a crisp topping. Don’t skip this step!
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this gluten-free triple berry crisp. Jump to the recipe card below for the exact measurements.
- Frozen mixed berries: There are a lot of frozen berry blends out there, but for this crisp I recommend a blend with raspberries, blackberries, and blueberries. I’d avoid a frozen blend with strawberries, as they’re typically larger than the other berries and won’t bake as evenly.
- Almond flour: I tested the crisp topping using gluten-free measure-for-measure flour and almond flour and very much prefer it with the almond flour. The almond flour gives the topping a beautiful golden-brown color and crisp texture.
- Gluten-free oats: Be sure to use certified gluten-free oats. Regular oats are processed in facilities that handle wheat and aren’t safe for a gluten-free diet.
For more gluten-free berry dessert recipes, try this gluten-free blueberry cobbler, cherry berry meringue delight, gluten-free raspberry crumb bars, or this gluten-free raspberry pretzel salad.
How to Make Gluten-Free Triple Berry Crisp
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Frozen fruit filling: Before you pop the filling in the oven, take a minute to really mix everything together. You want every frozen berry coated in flour with the other ingredients evenly distributed throughout. You won’t want to stir the berries after pre-cooking or they will mush together.
Easy oat topping: I’ve tried several methods for incorporating the butter into the topping and flour, and good old clean hands work best. You’ll want to squish each cube of butter between your fingers to create small, thin sheets of butter. This takes a little time, so keep working until the butter is no longer visible and the crisp mixture holds together when squeezed in your hand.
Assemble and bake: With this kind of topping, you’ll just sprinkle it evenly over the pre-cooked berries. Pull it from the oven when the topping is golden and the berries are bubbling around the edges. Is there anything better than warm fruit crisp with vanilla ice cream? Serving this with vanilla ice cream is highly recommended!
Love fruit crisp recipes? You’ll love this gluten-free peach crisp, gluten-free apple crisp, and this gluten-free almond apple crisp!
Gluten-Free Triple Berry Crisp
Ingredients
Berry Filling
- 5 cups (32oz/907g) frozen mixed berries, a blend with raspberries, blackberries and blueberries
- ½ cup (100g) granulated sugar
- ⅓ cup (50g) gluten-free measure-for-measure flour
- ½ teaspoon kosher salt
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Crisp Topping
- 1½ cups (127g) gluten-free old-fashioned rolled oats
- ¾ cup (75g) almond flour
- ½ cup (106g) brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup (113g) butter, cold and cubed
Instructions
- Preheat the oven to 350°F. Spray a 9×9-inch or 8×11-inch baking pan with cooking spray.
- For the berry filling: Add the berries, sugar, flour, salt, lemon juice and vanilla to the prepared baking pan. Mix very well to evenly combine (you want everything to be completely mixed and coated here!) Bake for 10 minutes while you prep the topping.
- For the crisp topping: In a medium bowl, combine the gluten-free oats, almond flour, brown sugar, cinnamon and salt.
- Add the cold cubed butter and toss it in the mixture until each piece is coated.
- Squish each cube of butter between your fingers to form small, thin sheets of butter. This will take some time, so keep working until the butter is no longer visible and the crisp mixture will hold together when squeezed in your hand.
- Remove the berries from the oven. Sprinkle the topping evenly over the berries.
- Bake for 35-40 minutes, until the topping is golden brown and berries are bubbling around the edges.
- Remove from the oven and let cool for 10 minutes before serving.
