This homemade Turkey Stock recipe uses a leftover turkey carcass to make a simple and flavorful broth. Perfect for making soup, this is a great way to use up every last bit of your Thanksgiving turkey!
These Apple Cinnamon Muffins are simple to make and bake up super moist and delicious. Made with applesauce, they’re also gluten free and great for kids. A perfect recipe to celebrate fall!
This creamy Date Dijon Dressing is easy to make and tastes delicious. Made with dates, mayo, dijon mustard, and a splash of apple cider vinegar, it’s a great homemade recipe option for any salad.
These Grilled Potatoes are perfectly crispy and delicious. Yukon gold potatoes are cut into thin slices then covered in a simple seasoning and grilled. An easy and healthy recipe that’s gluten free and Whole30 compliant.
This Grilled Pork and Peach Salad is the perfect way to celebrate summer. Made with a juicy pork tenderloin and fresh peaches, it’s got a simple aged balsamic vinegar dressing. An easy and healthy recipe that’s gluten free, paleo, and Whole30 compliant!
This Grilled Pork Tenderloin recipe is so simple to make and turns out incredibly juicy. The secret isn’t a marinade or seasoning, but an easy dry brine method. Put this on your BBQ and enjoy a delicious and healthy dinner.
These Grilled Peaches are an easy and delicious side for any bbq. Great on top of a salad, with chicken, pork, or steak, they’re also perfect for a healthy dessert. This super simple recipe for how to grill peaches is also vegan, gluten free, paleo, and Whole30 compliant.
These gluten free zucchini muffins are soft, moist, and so easy to make! Using gluten free flour mix, fresh zucchini and natural sweetener, these muffins are a great to add to a healthy breakfast routine or packed away for a snack!
This Blackberry Crisp recipe is super easy, made with fresh blackberries and an oat topping. Using only natural sweeteners, it’s a healthy version of the classic and perfect for summer!
Crisp is my favorite dessert and if you’re not making it, you should be. It’s super easy, requires very little prep, and tastes amazing!
The crunchy topping, the sweet seasonal berries, and of course don’t forget to top it with a scoop of cold and creamy vanilla ice cream! I’m not sure there’s a better way to celebrate summer.
So let’s get to making this crisp!
HOW TO MAKE BLACKBERRY CRISP
Step 1: Prep the filling
Turn the oven on to 350 degrees F and take out a 9×9 inch baking dish.
Place the blackberries in the baking dish. Using a measuring cup and spoon to measure out the arrowroot powder and maple syrup, then pour both over the blackberries. Mix everything together with a large spoon and spread in an even layer in the dish.
Step 2: Prep the topping
Measure out then add in the topping ingredients to a large bowl. Mix everything together with the large spoon then spread the topping over the blackberries, covering them as best you can but not pressing the topping down.
Step 3: Cook the blackberry crisp
Place dish to the oven and cook for 40 minutes, turning the dish around 180 degrees after 20 minutes to prevent uneven browning. Once done cooking, remove the dish and let cool for 5-10 minutes, then serve!
You may have a couple of questions about blackberry crisp – let’s get to those now.
DOES BLACKBERRY CRISP NEED TO BE REFRIGERATED?
Yes, after baking it does need to be refrigerated as it has butter in it.
CAN YOU MAKE BLACKBERRY CRISP AHEAD OF TIME?
Instead of making the whole thing ahead of time, I would recommend making the topping the day before and storing it in the fridge overnight. Then when you’re ready to bake, make the filling in the baking dish and put the topping over it.
HOW DO YOU REHEAT BLACKBERRY CRISP?
While you can reheat it in the microwave, the topping won’t be crunchy. If you want a crunchy topping you’ll need to reheat it in the oven. Turn the oven to 350 degrees F and once it comes to temperature, put the crisp dish in and heat from roughly 10 minutes, until it’s warmed to your liking.
- You can cut down or even omit the maple syrup in the filling if you have very ripe and sweet blackberries.
- If you don’t have arrowroot powder, you can substitute corn starch in the same amount.
- Try this with other berries too! A combination of blackberry, blueberry, and strawberry would be delicious
PIN THIS BLACKBERRY CRISP RECIPE FOR LATER!
IF YOU’RE LOOKING FOR MORE GLUTEN FREE DESSERT RECIPES, CHECK THESE OUT!
- Healthy Apple Crisp (GF)
- Yogurt Dessert Bowl (GF)
- PB&J Chocolate Covered Frozen Banana Pop (GF)
- Blueberry Peach Crisp (GF)
- Raspberry Peach Nice Cream (GF, Paleo)
- Simple Summer Berry Paleo Parfait (GF, Paleo)
OR IF YOU NEED SOME SUMMER DINNER IDEAS TO GO WITH THE CRISP, TRY ONE OF THESE!
YOU CAN ALSO FOLLOW ME ON INSTAGRAM AND PINTEREST TO SEE MORE GOOD TO EAT, GLUTEN FREE AND WHOLE30 FOOD.
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Blackberry Crisp (Gluten Free)
- 24 oz blackberries
- 1/4 cup maple syrup
- 1 tsp arrowroot powder
- 1.5 c gluten free rolled oats
- 1/3 c fine almond flour
- 1/4 tsp ground cinnamon
- 1/4 c maple syrup
- 1/4 cup melted butter
- Turn the oven on to 350 degrees F and take out a 9x9 inch baking dish.
- Place the blackberries in the baking dish. Using a measuring cup and spoon to measure out the arrowroot powder and maple syrup, then pour both over the blackberries. Mix everything together with a large spoon and spread in an even layer in the dish.
- Measure out then add in the topping ingredients to a large bowl. Mix everything together with the large spoon then spread the topping over the blackberries, covering them as best you can but not pressing the topping down.
- Place dish to the oven and cook for 40 minutes, turning the dish around 180 degrees after 20 minutes to prevent uneven browning. Once done cooking, remove the dish and let cool for 5-10 minutes, then serve!