This gluten free blueberry raspberry crisp combines the bright, juicy flavors of fresh berries with a crunchy, buttery topping that’s naturally gluten free and irresistibly delicious. It’s a perfect dessert when you want something comforting yet light, and the crisp topping adds a wonderful texture contrast that works beautifully with the soft, bubbling fruit beneath.
Ingredients
- 4 cups fresh blueberries (or frozen, thawed and drained)
- 3 cups fresh raspberries (or frozen, thawed and drained)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup gluten free rolled oats
- 3/4 cup almond flour (or gluten free all-purpose flour)
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces (or coconut oil for dairy-free)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or similar size.
- In a large bowl, gently toss the blueberries and raspberries with granulated sugar, cornstarch, lemon juice, and vanilla extract until evenly coated. The cornstarch will help thicken the juices as the crisp bakes.
- Transfer the berry mixture to the prepared baking dish, spreading it out evenly.
- In a separate bowl, combine the gluten free rolled oats, almond flour, brown sugar, cinnamon, and salt. Mix well to distribute the dry ingredients evenly.
- Add the cold butter pieces to the dry mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.
- Sprinkle the topping evenly over the berry filling, covering it completely.
- Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the fruit is bubbly around the edges.
- Remove from the oven and allow to cool for at least 15 minutes before serving. This helps the filling thicken slightly and prevents burning your mouth.
Tips
- Substitutions: Use coconut oil instead of butter for a dairy-free version, and swap almond flour with a gluten free all-purpose flour blend if preferred.
- Fresh vs Frozen Berries: Both work well, but if using frozen, thaw and drain excess liquid to avoid a soggy crisp.
- Don’t Overmix the Topping: Keep some pea-sized butter pieces in the topping for a flakier, more textured crisp.
- Adjust Sweetness: Depending on berry sweetness, reduce or increase sugar to taste. Raspberries can be tart, so taste your fruit first.
Serving Suggestions
This crisp is fantastic served warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a dairy-free option, coconut whipped cream or a drizzle of coconut yogurt pairs beautifully. You can also enjoy it slightly cooled or at room temperature, making it a versatile dessert for any season.
Variations
Try mixing in other berries like blackberries or strawberries for a different flavor profile. Adding a handful of chopped nuts (such as pecans or walnuts) to the topping gives added crunch and richness. For a more indulgent crisp, sprinkle some shredded coconut or mini chocolate chips over the fruit before adding the topping. You can also experiment with spices—adding a pinch of nutmeg or ginger can warm up the flavor.
Storage and Reheating
Store leftovers covered tightly in the refrigerator for up to 3 days. The crisp topping may soften over time but reheats nicely. To reheat, warm individual portions in the microwave for 30 to 45 seconds or place the whole dish in a 325°F (160°C) oven for 10-15 minutes until warmed through and the topping crisps up again. You can also freeze the crisp, wrapped tightly, for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use other gluten free flours instead of almond flour?
Yes, you can substitute almond flour with a gluten free all-purpose flour blend or oat flour. Keep in mind almond flour adds a nice nutty flavor and moisture, so the texture might vary slightly with other flours.
How do I prevent the crisp from becoming soggy?
Make sure to toss the berries with cornstarch or another thickener to absorb excess juices. Also, if using frozen berries, thaw and drain them well before baking. Avoid overmixing the topping so it bakes up crisp and crumbly.
Can I make this crisp vegan?
Yes! Use coconut oil or a vegan butter substitute in place of butter, and top with a dairy-free ice cream or whipped topping. The rest of the recipe is naturally vegan-friendly.
Is cornstarch necessary in the filling?
Cornstarch helps thicken the berry juices as they bake, preventing a runny filling. If you don’t have cornstarch, arrowroot powder or tapioca starch are good alternatives.
Can I prepare this crisp ahead of time?
You can assemble the crisp a few hours ahead and refrigerate it before baking. Just bring it to room temperature for about 20 minutes before placing it in the oven to ensure even baking. Avoid baking it too far in advance to keep the topping crisp.
What is the best way to serve this crisp for a crowd?
Serve it warm in a large baking dish with bowls of ice cream or whipped cream on the side so guests can help themselves. You can also portion it into individual ramekins before baking for easy serving and presentation.
This gluten free blueberry raspberry crisp is a wonderfully simple dessert that highlights seasonal fruit with a crunchy, buttery topping. Its flexibility in ingredients and ease of preparation make it a go-to recipe for those seeking a naturally gluten free sweet treat with minimal fuss.
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