Nothing says summer is here like fresh berries, and this gluten-free berry crisp recipe is the perfect way to use up your favorite fruits!
Be sure to scroll down to the "Variations" section to see what yummy combinations you can use for this recipe!
This post may contain affiliate links. Please see my disclosure page for more information. Recipe updated with new ingredients, details, & steps in June 2026. Thanks!
About This Gluten-Free Berry Crisp Recipe
While I normally save crisps for the fall, when you have fresh berries on hand, there's no reason not to enjoy them.
This gluten-free berry crisp is super versatile, and you can easily customize it with your favorite berries in any season!
And with the topping of gluten-free oats, brown sugar, and butter on top, you can't go wrong.
This recipe is a variation of my gluten-free apple crisp recipe, which you can find right here. Perfect for fall baking and all the cozy vibes!
What is a Crisp?
A crisp, like its sister dessert, the crumble, contains a layer of fruit with a crunchy pastry topping.
Crisps are known for having oats in the topping, whereas crumbles do not, only using a streusel topping, like these gluten-free blueberry streusel muffins.
Crisps and crumbles are most similar to each other, whereas a cobbler has a biscuit-based topping.
Crisps are a perfect way to use up fresh berries like blueberries, strawberries, raspberries, and blackberries, even peaches or summer veggies like rhubarb too!
The topping is easy to remember - it's just ½ cup of everything mixed together - butter, brown sugar, oats, & GF flour. The nuts are optional for extra crunch.
Ingredients You Will Need
-Berries of choice: I've made this recipe with strawberries, blueberries, blackberries, raspberries, peaches, and apples. All came out great!
-Lemon juice: This helps balance the sweetness and keep the fruit from browning.
-Cornstarch: This thickens the fruit mixture when baking in the oven.
-Granulated White Sugar: You can leave it out, as the fruit is already sweet, but having a little bit of it helps make it extra delicious.
-Gluten-Free Oats: I've used both quick cooking & old-fashioned rolled oats for this recipe. I prefer rolled oats for a thicker, crisp topping, but the quick cooking ones work fine; they just create a softer topping.You can omit the oats if you are oat-free.
-Gluten-Free Flour Blend: See below for my recommendations. Whatever your favorite gluten-free flour blend is should work well.
-Brown Sugar: This is the bulk of our sweetness in the crisp topping.
-Cinnamon: The only spice needed in the recipe - it's always perfect for fruit.
-Unsalted Butter: Combined with the flour, oats, and brown sugar, this is what makes the crisp topping. It should resemble wet sand when sprinkling over the berries. You can also use Vegan butter to make this dairy-free, but be mindful, the topping will be wetter.
-Optional: Chopped nuts, like walnuts or pecans - they add extra crunch.
What Gluten-Free Flour Should I Use
Gluten-Free Flour: I use Cup4Cup multi-purpose gluten-free flour for this recipe. It is my #1 choice for cookies, pastries, and yeast-based baked goods. Cup4Cup has given me great success in the kitchen over the last 10+ years, helping me to create delicious croissants, empanadas, naan, chocolate chip cookies, pierogi, bagels, and more.
INGREDIENT CHANGE: Cup4Cup changed its Multipurpose recipe in August 2024. It is now Top Nine Allergen Free and no longer contains milk powder. They have also reformulated the ingredients so it is now primarily rice-flour-based. This ingredient change, according to the President of the Thomas Keller Restaurant Group, who I spoke to directly, should not affect recipes using Cup4Cup. So far, in my recipe testing, I have not noticed a difference in taste or texture using this new blend. Please be aware that it might be different for you - you may need to adjust the liquid or the leavening agent. I will continue to provide updates as I continue my recipe testing. Thank you.
Other Gluten-Free Flour Blends: I've tested a gluten-free berry crisp recipe with Cup4Cup's new blend, Bob's Red Mill 1:1 Baking Flour (Blue bag), and King Arthur's Measure for Measure. All blends work fine, but my favorite is Cup4Cup.
Can I Make This Berry Crisp Dairy-Free?
Yes! You can customize this gluten-free berry crisp recipe to be gluten-free and dairy-free, provided you use vegan butter. I prefer Earth Balance vegan butter sticks or Country Crock vegan butter sticks. Be aware the topping may be wetter and you might have to add more flour, oats, or brown sugar.
Can I Make Berry Crisp Without Oats?
Absolutely! If you are oat-free, leave them out and just do gluten-free flour, brown sugar, and butter. You can also do extra nuts for more crunch.
Which Oats Should I Use?
You can use old-fashioned rolled oats or quick-cooking. I prefer old-fashioned rolled oats for their texture, as quick-cooking oats tend to be a bit soft. You won't have to change the amount needed if you go to your pantry and only have quick cooking oats. It will be the same amount - ½ cup.
Can I Make Berry Crisp Without Nuts?
Sure, you can! Just leave them out. Or, add some chopped pecans or walnuts for extra crunch.
How To Make Gluten-Free Berry Crisp
First, you toss the berries with lemon juice, cornstarch, and sugar, and pour them into your greased baking dish.
Next, you combine the topping of the gluten-free oats, gluten-free flour, brown sugar, cinnamon, and any nuts.
Finally, you mix in the cold butter using a pastry cutter or your fingers, until the mixture resembles coarse crumbs like wet sand.
Then you sprinkle this topping over the berries and bake until golden brown and bubbly.
No matter what fruit you decide to use, the process is always the same, making it a simple choice for dessert when you have lots of berries on hand.
Crisp Variations
When I joined a local CSA during our time living in Salem, I used to create variations of this crisp recipe with other berries and ingredients. Sharing the details of both of those variations below!
Rhubarb & Strawberry Crisp: Use 1 pound of rhubarb stalks, cut into ½ inch pieces, and 1 cup strawberries. Don't increase the number of strawberries, as recommended here by Once Upon a Chef, or the strawberries will get soupy. Follow the rest of the recipe here as written.
Mixed Berry Crisp: Use 2 cups raspberries, 2 cups blueberries, and 1 cup blackberries for a mixed berry option. Follow the rest of the recipe as written.
Peach, Blueberry & Blackberry Crisp: Use 3-4 peaches, sliced, 1 cup blackberries, and 1 cup blueberries. Add in ¼ cup chopped pecans. Follow the rest of the recipe as written!
How to Serve Gluten-Free Berry Crisp
You can't go wrong with this dessert - and I highly encourage you to try it for breakfast. It's a fruit dish, so it counts as healthy, right? (Ha).
I love serving this crisp with Greek yogurt for a morning meal or snack.
But Dylan loves having it for dessert with a dollop of whipped cream or vanilla ice cream!
More Gluten-Free Baking Recipes
Feel like an easy quickbread? This banana bread with walnuts hits the spot.
Looking for a scones recipe? Bake a savory version with bacon, cheddar, and chives.
Want to practice your pie making skills? Check out this gluten-free peach pie with lattice design.
Ready to take your baking skills to the next level? Try these delightful, buttery, and flaky gluten-free croissants.
Discover all the gluten-free baking recipes on the blog right here.
Here's the recipe for this gluten-free berry crisp!
If you love this recipe, please leave a comment! Thank you so much!
Gluten-Free Berry Crisp Recipe
Gluten-Free Berry Crisp
A delightful summer dessert.
Ingredients
- 1 pint (2 cups) of berries of choice, washed and dried
- ½ lemon juiced
- 1 teaspoon cornstarch
- ¼ cup of granulated sugar
- ½ cup certified gluten-free rolled oats (quick-cooking are fine too)
- ½ cup gluten-free flour, like Cup4Cup, or Bob's Red Mill 1:1
- ½ cup brown sugar, packed
- ¼ teaspoon cinnamon
- ½ cup cold butter (8 TBSP), cut into small cubes (vegan if needed)
- Optional: ¼ cup chopped nuts, like walnuts or pecans
Instructions
Preheat oven to 350 degrees Fahrenheit. Grease a corningware or glass baking dish (round, square, or rectangular, doesn't matter!) with coconut oil or butter to prevent sticking.
In a small bowl, combine the berries, lemon juice, cornstarch, and granulated sugar. Mix with a spoon then set aside.
In a separate bowl, add the gluten-free oats, gluten-free flour, brown sugar, cinnamon, chopped nuts (if using) and mix with a fork to combine. Add in the cold diced butter, and using your fingers or a fork, combine until the mixture resembles coarse crumbs & has the texture of wet sand.
Pour the berry mixture into the Corningware and spread evenly in one layer. Then, add the flour mixture and distribute evenly. If you'd like, you can double the amount of topping for more crunch!
Bake for 45 minutes. Let cool for 10 minutes before serving. Add a dollop of vanilla ice cream or whipped cream for a decadent dessert. Enjoy!
Notes
Dairy-Free
To make this recipe dairy-free, substitute your favorite vegan butter, like Earth Balance vegan butter sticks or Country Crock vegan butter sticks.
Other Variations
As listed in this post, you can use other berries in this recipe for another delicious option. See the variations option listed in the blog post for other fruits to try.
Oats:
While rolled oats are preferred for this recipe, you can use quick-cooking oats instead. The topping may be a bit softer instead of crunchy. You can also leave out the oats if you don't eat oats. Add in chopped pecans or walnuts for more crunch if you prefer.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 480Total Fat 24gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 7gCholesterol 61mgSodium 191mgCarbohydrates 66gFiber 3gSugar 42gProtein 4g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
What's your favorite type of crisp?
Do you have a favorite berry?
Let me know in the comments!
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