Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Triple berry crisp in a white bowl topped with a scoop of vanilla ice cream with more in a dish behind it.

Healthy Berry Crisp – Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy Estes
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x
  • Diet: Gluten Free

Description

This delicious mixed berry crisp is the best summer treat! It is made with loads of fresh strawberries, blueberries, blackberries, and raspberries topped with a buttery oat cookie crumble. It makes a great healthy dessert that is gluten-free. 

Ingredients

Scale

For the berry filling

  • 2lbs of fresh berries (use a mix of strawberries, blueberries, blackberries, and raspberries)
  • 1/4 cup coconut sugar
  • 1/3 cup real maple syrup
  • 3 tablespoons corn starch
  • 1/2 teaspoon ground cinnamon

For the oat crisp topping

  • 1 cup old fashioned oats – not quick-cooking oats
  • 1/2 cup blanched almond flour
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup light brown sugar or coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup melted butter

Instructions

  1. Preheat the oven to 350° F and spray a 9×13 or casserole baking dish with cooking spray.  
  2. Mix up the berry filing.  Clean and dry the berries, hull and chop the strawberries, then add all of the berries to a large  mixing bowl.  Add the rest of the filling ingredients and fold it all together to coat the berries.  Pour the berry mixture evenly into the bottom of the baking dish and spread it out so it covers the bottom of the pan. 
  3. Make the oat crumble topping.  Wipe out the mixing bowl you mixed the berry filing in and add in the oats, almond flour, nuts, sugar, cinnamon, and salt and mix well to combine. Pour the melted butter onto the oat mixture and stir it all together until it forms a crumbly but still slightly wet topping. 
  4. Use your hands or a spoon to arrange the crisp topping evenly over the berries. 
  5. Bake the crisp in the preheated oven on the middle rack for 35-40 minutes, until the edges are nice and bubbly and the top is beautifully golden brown. 
  6. Remove, let cool for at least 10-15 minutes.  Serve and top with vanilla ice cream, whipped topping or yogurt. 

Notes

  1. You can use any medley of berries you like or just one. You could also use a combination of berries and chopped plums. Just make sure to use 2 lbs of fruit.
  2. If you are out of coconut sugar or cannot find it then you can use light brown sugar in this recipe as well. Munkfruit also works for a much lower sugar version.
  3. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat portions in the microwave or oven until warmed through. 
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Healthy Desserts
  • Method: Oven
  • Cuisine: American

Find it online: https://pinchmegood.com/healthy-berry-crisp-gluten-free/