This gluten free berry crisp is easy to make and delicious served with or without a scoop of ice cream melting on top. It’s perfect in the summertime (or whenever you’ve got plenty of fresh berries on hand).
Main ingredients in this gluten free berry crisp
This berry crisp recipe calls for cassava flour instead of oats or wheat flour. Cassava flour is made from peeled, dried, and then ground cassava root (a vegetable similar to yam). It’s gluten free, grain free, and has a soft, powdery texture which isn’t too different from wheat flour.
If you don’t have cassava flour you can substitute oat flour or gluten free all purpose flour in this recipe. The taste and texture will be slightly different but the results are good with any of those flours.
I used a combination of blueberries and blackberries in this gluten free berry crisp recipe, but you can use whatever fruit is seasonal and fresh. You can substitute raspberries, cherries, or even a strawberry rhubarb blend. Chopped apples instead of berries and a sprinkle of cinnamon would work well too. Frozen fruit works in this recipe too, so use what you’ve got.
The berry crisp is sweetened with coconut sugar, but you can substitute regular white sugar instead if you prefer.
The crisp topping calls for pecans which I don’t recommend substituting. The pecans add flavour and crunch to the topping that can’t really be replaced.
I used butter in this recipe but if you prefer a dairy free version you can substitute coconut oil instead. I’ve made it both ways and they’re equally tasty.
Don’t skip the lemon zest in the crisp topping if possible. In a pinch you can substitute orange zest if you don’t have a lemon handy.
The last key ingredient in this dessert is a pinch of salt in the crisp topping. I usually include a little bit of salt in my dessert recipes because it noticeably enhances all the other flavours.
More gluten free baking recipes
For another fruit based dessert, try this gluten free fruit cake recipe. It’s refined sugar free, dairy free, easy to make, and turned out great.
Or try this paleo banana bread. It’s sweet and tender with the right balance of warm spices.
These plant-based peanut butter cookies are simple enough to make with kids. They have the perfect delicious balance of sweet and salty.
Gluten Free Berry Crisp
For the crisp topping:
- 1/2 cup pecans
- 1/2 cup cassava flour
- 3 tablespoons coconut sugar
- 1/4 cup unsalted butter (straight out of the fridge, then cut into pieces)
- 1/2 teaspoon lemon zest
- Pinch of salt
For the berry filling:
- 4 cups fresh berries (I used 3 cups blueberries and 1 cup blackberries)
- 3 tablespoons coconut sugar
- 1 tablespoon cassava flour
- Preheat the oven to 375 degrees Fahrenheit.
- Add the pecans, 1/2 cup cassava flour, 3 tablespoons coconut sugar, butter, lemon zest, and salt to a food processor and process with 10 quick on/off pulses.
- In a mixing bowl, add the berries, 3 tablespoons coconut sugar, and 1 tablespoon cassava flour and stir to combine.
- Pour that berry mixture into an 8 x 8 inch baking dish.
- Sprinkle the crisp topping on top of the berry mixture in an even layer.
- Bake at 375 degrees Fahrenheit for 45 minutes.
- Makes 6 servings of berry crisp.
- You can use any combination of berries in this recipe. Cherries or raspberries would work well as substitutes or additions, just keep the total amount of berries at 4 cups.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes that call for nourishing, nutrient-dense ingredients.