Gluten-Free Berry Crisp

What You’ll Need

Get yourself to the store and pick up the following ingredients to make this magical berry crisp. You’ll find precise measurements in the recipe card below.

For the filling:

• Fruit – Fresh blueberries, blackberries, and cherries (pitted and halved). Thawed frozen fruit will also work if you drain any excess moisture before using it.
• Light brown sugar – You could use granulated sugar or dark brown sugar instead. Granulated sugar has a less complex sweetness, while dark brown sugar offers a deeper, more molasses-y flavor. e
• Lemon Juice – Squeezed fresh from the fruit if possible. The lemon adds a refreshing tang and balances the sweetness of the dessert. It also helps thicken the filling by activating the cornstarch.
• Cornstarch – The cornstarch works to thicken the filling. Without it, you’ll have a runny mess.

For the topping:

• Unsalted butter – You can use salted butter instead if you leave the salt out of the recipe.
• Light brown sugar – Or dark brown sugar if you want a deeper, more molasses-y flavor.
• Old-fashioned rolled oats – Make sure they are gluten-free! While you can use quick-cooking oats, I don’t like the texture as much.
• Gluten-free 1:1 baking flour – I like King Arthur’s Measure for Measure Flour, although other brands should work just fine.
• Cinnamon – I am in love with the way cinnamon and berries go together. The warmth of the cinnamon perfectly complements the tart sweetness of fruit.
• Salt – To break up the sweetness a bit.

How to Make a Gluten-Free Berry Crisp

Here’s a quick overview of how to make this glorious summer dessert. Be sure to scroll to the recipe card below for more detailed instructions.

• Prep. Preheat the oven to 375°F and butter a square, 2-quart casserole dish.
• Make the filling. Stir together the berries, lemon juice, sugar, and cornstarch. Let the mixture sit while you make the topping.

• Make the topping. Mix together the butter and sugar. Then mix in the oats, flour, salt, and cinnamon.

• Assemble. Spread the berry mixture into the prepared baking dish (with ALL the juice) and sprinkle the topping over the filling.
• Bake. Bake for 25-30 minutes.
• Cool. Cool for 15 minutes before serving.

Tips and Variation Ideas

• Fresh vs. frozen. I highly recommend using fresh fruit for the best flavor, but frozen would work as well. If you do choose to use frozen fruit, thaw it first and drain off as much of the liquid as possible. Otherwise, your filling will be watery.
• Keep an eye on things. Ovens can be finicky, and the topping for this crisp can brown up fast, so keep an eye on it. If you have an oven thermometer, use it to make sure the oven is properly preheated to 375°F.
• Don’t skip the cooling time. Allow the crisp to cool for at least 15 minutes before serving. The filling will thicken up during this time for a more satisfying texture.
• Try different fruit/s. You can use any combination of fresh or frozen (and thawed) fruit, as long as you have 6 cups total. Experiment with different combinations to match the seasons and/or your taste preferences.
• A note on size. Make sure your fruit is cut into bite-sized pieces if applicable. This will make the dessert more pleasant to eat.

How to Store and Reheat Extras

• Refrigerator. Allow the crisp to cool completely before covering tightly with plastic wrap. It will keep in the fridge for up to 5 days.
• Freezer. Seal the fully cooled crisp in an airtight freezer-safe container and store it in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge before reheating.
• To reheat. You can serve leftover berry crisp cold, but I like to heat mine up. Cover the baking dish with aluminum foil and bake at 350°F for 10-15 minutes or until warm. You can also microwave individual servings in 30-second intervals until heated through.