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A serving of gluten-free berry crisp on a plate with vanilla ice cream melting on top next to a fork.
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5 from 1 vote

Gluten-Free Berry Crisp

This gluten-free berry crisp is gluten-free, easy to make, and tastes like such a treat.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 6
Calories: 266kcal


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.


Calories: 266kcal | Carbohydrates: 37g | Protein: 2g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 27mg | Potassium: 110mg | Fiber: 3g | Sugar: 19g | Vitamin A: 290IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg