Gluten Free Blackberry Crisp
My gluten free blackberry crisp recipe is made with fresh blackberries and only 5 ingredients in total.
When you have a pint of fresh blackberries, you can make this easy recipe that is free of the top allergens, and prepped in only 5 minutes! I think this will become your go-to easy gluten-free summer dessert!
I’ve shared before that we grow raspberries and blackberries, so I’m always looking for new ways to use them. We have multiple garden beds of each berry and fill freezer bag after freezer bag of these berries from July through October. We use the frozen berries in smoothies, milkshakes, berry sauce, and fruit desserts.
I realize not everyone has access to plentiful, free berries, so traditional berry desserts like pies and crisps that require 6 or more cups of fruit can be cost-prohibitive for sure.
For this gluten-free blackberry crisp, you just need one pint of fresh blackberries! You can likely find that easily at your local farmer’s market or grocery store!
These are not only gluten-free but free of the top 8 allergens and more! No nuts, no peanuts, no dairy, no eggs, etc. But no one will notice it is free of all those additional things, because they just aren’t needed in this delicious crisp! I think less is more when it comes to a recipe like this!
Notes on Ingredients and Substitutions
- Blackberries: While I used fresh blackberries, you could also use frozen. The texture would be different, but would still be delicious! You can also make this same recipe with fresh raspberries, marionberries, or blueberries if those are easier for you to find!
- Sugar: While I used regular cane sugar, you can also use coconut sugar or beet sugar.
- Sugar cookies: I used Enjoy Life Crunchy Sugar Crisp Cookies – they’re certified gluten-free and top 8 free. I can find them at my local stores or buy from Amazon. You could also substitute the Enjoy Life Snickerdoodle cookies or Enjoy Life Honey Graham Cookies. I’ve used both of those before in a cookie crumb topping so I know they work well too!
- Oats: Be sure to use gluten-free oats. I used gluten-free old-fashioned rolled oats, but you could also use gluten-free quick oats.
- Non-dairy butter: I wanted these to be dairy-free so I used a non-dairy butter alternative (Melt Organic sticks). Use your favorite one! If you can have dairy, feel free to use butter.
- Vanilla ice cream for serving: I used non-dairy vanilla ice cream. There are so many on the market now, that you’re sure to find one that fits with your specific allergies or preferences!
Fresh versus frozen blackberries
Like in baking with most fruits, you can use frozen blackberries if you can find them in the grocery store, but they will have a tendency to get soggy and watery during baking. To prevent that, don’t defrost the blackberries before baking. You can also toss the frozen blackberries in some cornstarch or potato starch when you add the sugar to help absorb some of the moisture released during baking and keep the mixture jammy.
Notes on the topping
I love the topping for this gluten-free blackberry crisp! The gluten-free sugar crisp cookies from Enjoy Life give just the right flavor and crunch. You only need two cookies, so you can enjoy the rest of the cookies in the package however you want! Or you can double, triple, quadruple this recipe and just keep multiplying the cookies for the topping too!
So the topping stays crispy, be sure to use crunchy gluten free cookies, and don’t break them into pieces that are too fine. Adding some oats to the mixture also helps absorb some of the moisture and keeps the topping from disappearing into the fruit.
Ramekin notes
They’re baked in small ramekins. There are so many shapes and sizes of ramekins, and you can use what you have or can find easily. I found these pretty ones at my local Walmart, the same place that sells these cookies!
When I made these, I gave one each to my husband and my oldest son since they’re the two that most love fruit desserts. They devoured theirs quickly and said this was a definite keeper recipe I’ll be sure to make again!
Storage instructions
Since this is a recipe for a dessert made for two and it uses a shortcut cookie and oats topping, it’s best eaten within a few hours of baking. If you’d like to make it ahead of time, it’s still delicious at room temperature. Just cover the ramekins with plastic wrap only after the crisp has cooled completely so you don’t trap any moisture that will make the topping soggy.
Gluten Free Blackberry Crisp Recipe
Ingredients
- 2 cups fresh blackberries
- 1 Tbsp. granulated sugar
- 2 gluten-free sugar cookies, homemade or store-bought (See Recipe Notes)
- 2 Tbsp. gluten-free old fashioned rolled oats
- 1/2 Tbsp. vegan butter
Instructions
- Preheat your oven to 350°F.
- Spray the bottom and sides of two ramekins with cooking spray or brush with lightly with neutral cooking oil, then set them aside.
- In a medium bowl, place the blackberries and sugar. Stir until well mixed, even with some berries getting a bit mashed in the process.
- Divide the sugared blackberries evenly between the two prepared ramekins.
- Use a small food chopper or food processor to blend the cookies up into crumbs. (Alternately, you could put these in a sealed bag and roll over them over and over with a rolling pin.) Pour the cookie crumbs into a small bowl. Add the oats and stir. Add the non-dairy butter and stir with a fork until mixture is pea-sized chunks. Divide this topping between the two ramekins.
- Bake in the center of the preheated oven for 25 minutes. Remove to cool for 5-10 minutes, then enjoy warm. Or let cool and enjoy cool. Top with your favorite ice cream, non-dairy ice cream, or whipped cream before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!Pin this to your Gluten-free Desserts Pinterest board!
