Gluten-Free Blackberry, Blueberry and Cherry Crisp

Farmer’s market fresh fruits combine with a crunchy almond and oat crumb topping to make an easy Summer dessert 
Course Dessert
Cuisine American
Keyword blackberry desserts, blueberry desserts, cherry desserts, fruit crisp, fruit desserts
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3
Calories 509
Author Terri @ Love and COnfections



  • 1/2 cup almond meal
  • 1/2 cup Gluten-Free Old Fashioned Rolled Oats
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter melted


  • 2 tablespoons extra fine granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon finely grated lemon zest
  • 1 cup fresh blueberries
  • 1 1/4 cups fresh blackberries halved
  • 1 1/2 cups fresh cherries pitted and halved


  • Heat oven to 375°F. Butter three 7-ounce creme brulee ramekins.
  • In a medium bowl, combine the Almond Meal, Rolled Oats, Brown Sugar and Cinnamon. With a spatula, mix in the melted Butter until everything is thoroughly combined, then set aside.
  • In a large bowl, whisk together the Granulated Sugar, Corn Starch and Lemon Zest. Add in the Blueberries, Blackberries and Cherries. Stir gently with a spatula until everything is combined and the fruit is covered with the Corn Starch mixture.
  • Divide the fruit evenly between the ramekins and place on a sheet tray with sides. Divide the topping mixture evenly between the three dishes.
  • Bake for 20-25 minutes, or until the crisp is bubbly and the topping is golden brown and delicious. Let it cool for 5 minutes before eating.


Serving: 1g | Calories: 509kcal | Carbohydrates: 68g | Protein: 7g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 9mg | Potassium: 361mg | Fiber: 9g | Sugar: 43g | Vitamin A: 665IU | Vitamin C: 23.1mg | Calcium: 92mg | Iron: 2.2mg