This gluten free blackberry crisp is what dreams are made of! The best way to use fresh blackberries in the summer, and frozen blackberries for a hot winter dessert.
One of my all-time favorite go-to quick desserts is fruit crisp. It’s easy, it works with endless fruit variations, it’s always delicious, and it always pairs with ice cream.
When I was a kid, apple crisp was a family favorite, and kind of a rarity because my mom hated to peel the apples. When I got old enough to make it myself, I didn’t see what the big deal was. You know how it is when you’re a tween or teen and have an abundance of time on your hands. 😂
Now that I’m a mom too, I get it. And while gluten free apple crisp is still a favorite, I can’t deny that other fruit crisps, like this gluten free blackberry crisp are much quicker.
No peeling necessary – just dump the fruit in a pan. As an aside, rhubarb crisp is equally delicious and somewhere between in terms of time taken since you have to slice it – which is still faster than peeling apples.
What’s the difference between traditional and gluten free blackberry crisp?
A simple switching of flours, and making sure you use gluten free oatmeal.
The real questions though, is what’s the difference between this and any other gluten free baked good? That’s an important question, because with fruit crisp topping, you want to avoid using starches. So a flour mix isn’t going to work. You need just flours. I get most of my flours from Judee’s Ingredients, and usually use a mixture of quinoa, brown rice, sorghum, and sometimes ivory teff flour.
Just remember: using starch will turn your crisp into goo, and that’s not a good look. I learned that the hard way when I first started learning to make gluten free recipes, and was obsessed with gluten free blueberry crisp.
Gluten Free Blackberry Crisp
- You can use either fresh or frozen blackberries. Both are good!
- Serve it hot with ice cream – you won’t regret it!
- Use your own favorite blend of flours, but remember – no starch!
This is such an easy recipe.
First, gather your ingredients.
If I’ve said it once, I’ve said it a thousand times, baking goes so much faster when you get your ingredients all in once place before hand.
Then stir the dry ingredients and sugars for your topping together.
Stir in the melted butter…
And sprinkle it over your blackberries, and bake for about 30 minutes.
That’s all there is to it!
Scroll down below for the recipe card (which is printable), and video.
Gluten Free Blackberry Crisp
Juicy blackberry filling topped with sweet, gluten free crisp
- 3/4 cup gluten-free oatmeal
- 3/4 cup gluten-free flour – avoid using a flour mix, as they contain too much starch. Instead use a mix of flours such as quinoa, rice, or sorghum.
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter
- 2–3 cups blackberries, fresh, or frozen
- Preheat oven to 350 degrees.
- Dump blackberries into an 8×8 or 9×9 inch baking dish
- Combine oatmeal, flours, sugars, and butter together until crumbly
- Sprinkle evenly over blackberries
- Bake for 30 minutes until the topping begins to brown at the edges.
- Serve while warm, with ice cream if desired
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