When you have a pint of fresh blackberries, you can make this easy gluten-free blackberry crisp for two. Only 5 ingredients, free of the top allergens, and prepped in only 5 minutes! I think this will become your go-to easy gluten-free summer dessert! Thanks to Enjoy Life for sponsoring this recipe.
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!
Notes on ingredients and substitutions for this gluten-free blackberry crisp for two:
- 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 directly 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 certified 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.
- Topping: 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!
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!
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!
These gluten-free blackberry crisps are baked in small ramekins. There are so many shapes and sizes of ramekins – feel free to 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 let the two go to my husband and my oldest son. They’re the two that most love fruit desserts. They devoured theirs quickly and said this was a definite keeper recipe and to make it again!
Gluten-free Blackberry Crisp for two recipe:
Gluten-free Blackberry Crisp for Two
When you have a pint of fresh blackberries, you can make this easy gluten-free blackberry crisp for two. Only 5 ingredients, free of the top allergens, and prepped in only 5 minutes! I think this will become your go-to easy gluten-free summer dessert!
Ingredients
- 2 cups fresh blackberries
- 1 Tbsp. sugar
- 2 gluten-free sugar cookies (homemade or store-bought)
- 2 Tbsp. gluten-free rolled oats
- 1/2 Tbsp. non-dairy butter alternative
Instructions
In a medium bowl, stir together fresh blackberries and sugar. Stir until well mixed, even with some berries getting a bit mashed in the process.
Spray the bottom and sides of two ramekins with cooking spray or brush with cooking oil of your choice.
Divide the sugared blackberries evenly between the two 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 preheated 3500 oven for 25 minutes. Remove to cool for 5-10 minutes, then enjoy warm. Or let cool and enjoy cool. Top with your preferred ice cream or non-dairy ice cream or whipped cream.
Notes
*Instead of the Enjoy Life Crunchy Sugar Crisp Cookies you could use the Snickerdoodle or Vanilla Honey Graham Cookies. All work well for streusel toppings.
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This sponsored post was created through my partnership with Enjoy Life Foods. As always, all opinions are my own. Collaborating with brands I love allows me to keep bringing you new and varied recipes! Thanks for your support!
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