Gluten Free Blackberry Crisp

This Blackberry Crisp is a gluten free recipe that's 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!

Course Dessert

Cuisine American

Diet Gluten Free

Keyword dessert

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 304kcal

Author Taryn Solie

Equipment

Ingredients

Filling

24 oz blackberries
¼ cup maple syrup
1 tsp arrowroot powder

Topping

1.5 c gluten free rolled oats
⅓ c fine almond flour
¼ tsp ground cinnamon
¼ c maple syrup
¼ cup melted butter

Instructions

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!

Notes

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

Nutrition