Mixed Berry Crisp (Gluten Free)

Name: Mixed Berry Crisp (Gluten Free)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen*; ⅓ cup honey or maple syrup; 2 tablespoons arrowroot starch or 3 tablespoons cornstarch; ½ teaspoon orange or lemon zest (if you don’t love strong citrus flavor, scale back to ¼ teaspoon, or omit); 2 tablespoons orange or lemon juice; 1 cup old-fashioned oats**; ½ cup packed almond flour or almond meal; ½ cup sliced almonds or chopped pistachios or pecans (optional); ⅓ cup packed coconut sugar or brown sugar; ¼ teaspoon fine salt; 4 tablespoons unsalted butter, melted; 3 tablespoons plain yogurt (Greek or regular), or additional melted butter

This gluten-free mixed berry crisp combines fresh or frozen berries with a crunchy oat-and-almond topping, delivering a naturally sweetened dessert without wheat flour or refined sugar.

🌍American 🥗Gluten-Free 🏷️Whole grains 🏷️Naturally sweetened 🏷️Summer

Total

55 min

Servings

8

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

2 pounds (32 ounces, about 5 cups) mixed berries, fresh or frozen*
⅓ cup honey or maple syrup
2 tablespoons arrowroot starch or 3 tablespoons cornstarch
½ teaspoon orange or lemon zest (if you don’t love strong citrus flavor, scale back to ¼ teaspoon, or omit)
2 tablespoons orange or lemon juice
1 cup old-fashioned oats**
½ cup packed almond flour or almond meal
½ cup sliced almonds or chopped pistachios or pecans (optional)optional
⅓ cup packed coconut sugar or brown sugar
¼ teaspoon fine salt
4 tablespoons unsalted butter, melted
3 tablespoons plain yogurt (Greek or regular), or additional melted butter

12 Ingredients

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Instructions

1
Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the berries and pick through to remove any stems still attached. If you’re using strawberries, slice them into ¼-inch thick pieces. If you’re using particularly large blackberries, slice them in half.
2
In a 9 by 9-inch baking dish, mix together the berries, honey, starch, citrus zest and juice. Set aside.
3
In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds (if using), sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
4
Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
5
Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

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Tips & Notes

Pro tips

Mix berries evenly in the baking dish and distribute honey or maple syrup throughout to prevent dry spots; the filling should look glossy and cohesive before topping.
Don't skip the arrowroot or cornstarch—it absorbs excess moisture from the berries and prevents a soggy crisp bottom.
Sprinkle the oat-almond topping evenly and press gently so it forms a cohesive crust as it bakes; uneven topping leads to burnt edges and dry centers.
Cool the crisp for 10 minutes after baking before serving; this allows the filling to set slightly and makes plating cleaner.

Substitutions

Honey or maple syrup → agave nectar or date paste (swap 1:1 by volume)
Almond flour → hazelnut flour or sunflower seed flour (same amount)
Sliced almonds/pecans/pistachios → chopped walnuts, macadamias, or omit entirely (topping will be less nutty but still crispy)
Coconut sugar or brown sugar → cane sugar or demerara sugar (same amount)