Meaningful Eats
Gluten-Free Triple Berry Crisp
8 servings
Good news: triple berry crisp isn’t just for summer! This gluten-free berry crisp calls for a blend of frozen berries, making it a crowd-pleasing dessert for any time of year. I like to use almond flour for a beautiful, golden-brown topping with delicious flavor. I also recommend baking the berries for 10 minutes on their own while preparing the topping. Pre-cooking the berries ensures the topping bakes up nice and 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 9x9-inch or 8x11-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.
Notes
Gluten-Free: Make sure you use old-fashioned rolled oats that are certified gluten-free. This recipe also uses a little of my favorite gluten-free flour and almond flour too.
Dairy-Free: Use dairy-free butter.
Nut-Free: Use gluten-free measure-for-measure flour in place of the almond flour.
To Make-Ahead: The topping can be prepared up to 1 day ahead. Refrigerate it in an airtight container in the fridge until ready to use. The filling should be prepared the day of since it uses frozen berries.
To Store: Let leftovers cool, then cover or store in an airtight container and refrigerate for up to 4 days.
To Freeze: Let cool, then tightly wrap or store in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Nutrition
Calories: 388kcal | Carbohydrates: 54g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 388mg | Potassium: 132mg | Fiber: 6g | Sugar: 35g | Vitamin A: 400IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg