Berry Crisp

Berry crisp on a plate with vanilla ice cream melting on top next to a fork.

This berry crisp recipe is made without oats, which technically makes it a berry crumble. A quick google search has taught me that crisps generally contain oats, while crumbles usually don’t. But despite the fact that this berry crisp does not contain any oats, it will still be referred to as a crisp in this blog post because that sounds nicer, fresher, and more hopeful. Do not ask me what a cobbler is.

I expect you now have some questions such as “What did you use in this crisp instead of oats?”. I used cassava flour instead of oats. And now you’re either nodding excitedly in support and agreement, or wondering what the heck cassava flour is.

Cassava is a root vegetable not unlike a yam. Cassava flour is made from peeled, dried, and then ground cassava root. It is gluten free and grain free, yet has a nice soft powdery texture which isn’t too different from regular wheat flour. I also like that cassava flour is quite nutrient dense.

I used a combination of blueberries and blackberries in this recipe, but I think it should be safe to experiment with whatever fruit you have on hand and whatever is seasonal. The recipe should turn out just fine if you substitute raspberries, cherries or even a strawberry rhubarb blend. I imagine substituting chopped up apples instead of berries and a sprinkle of cinnamon would work well too.

Berry crisp on a plate with vanilla ice cream melting on top next to a fork.
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5 from 1 vote

Berry Crisp

This berry crisp is gluten free, easy to make, and tastes like such a treat.
Course Dessert
Cuisine American
Keyword berries, summer
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 304kcal


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


  • 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.


Calories: 304kcal | Fat: 16g

Berry Crisp Nutritional Information:

More Recipes:

Chocolate Vegan Cake

Blueberry Banana Muffins

Gluten Free Apple Cake

Paleo Apple Muffins