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Homemade Blackberry Crisp {Gluten-Free}

This is the best homemade Homemade Blackberry Crisp you’ll ever make! Made with oatmeal, this easy and healthy crisp is also gluten-free.

blackberry crisp with ice cream on a plate with a fork

Listen. No matter how many times I go to type “crisp”, I keep writing “crispy”.  I’m going to rename this blackberry crispy to keep myself from looking like an idiot. #toolate

Blackberries are the official weed of Western Washington, and they’re some damn tasty weeds at that. I always snicker at how much blackberries are at the grocery store because they grow EVERYWHERE around here. For free. Including directly behind the grocery store.

No blackberries? Try this Gluten-Free Strawberry Rhubarb Crisp instead!

What’s In This Homemade Blackberry Crisp?

So very glad you asked my friend!

We’re rocking fresh and juicy blackberries, greek yogurt (yep, stay with me on this), oats, coconut flour, vanilla (related: try homemade) cinnamon, eggs honey, brown sugar (related: try homemade), and butter.

Because, butter.

If you have any leftover blackberries, try your hand at Freezing Blackberries or making Blackberry Freezer Jam.

What If I Don’t Want to Or Can’t Use Coconut Flour?

If you eat gluten, then feel free to use all-purpose or whole wheat pastry flour. But, if you need to keep this gluten-free, you could also use almond flour or your favorite gluten-free baking blend.

Here’s How to Make Homemade Blackberry Crisp:

Whisk the eggs and cornstarch together; mixing REALLY well. Add the vanilla, yogurt, salt, and honey.

Three steps in making homemade blackberry crisp

Mix the oats, flour, brown sugar, powdered milk, cinnamon, and cut it with the chunks of butter.

two pictures for making the topping for blackberry crisp

Gently mix in the blackberries. Treat these beauties with the care and love they deserve. Pour the mixture into the greased pan, and top with the crumbly topping. Pro tip: use the butter wrapper to grease the pan!

Blackberries in batter for blackberry crisp


Baking homemade blackberry crisp

Scoop a small amount of the finished crisp into a small bowl, and top with whipped cream or ice cream.  Then, take that small bowl, set it aside, and eat the rest straight from the pan.

You’re not getting any judgment from me.  After all, I’m the idiot who called this a “crispy”.

Pro Tips/Recipe Notes:

  • Need to make more or less of the recipe? Click and slide the “servings” number on the recipe card and the ingredients will adjust as needed. Easy peasy lemon squeezy.
  • You can use frozen blackberries if you’d like. Allow them to thaw and drain the excess juices before incorporating into the custard mixture.
  • Feel free to add additional fruit or a mix of different kinds. I like adding sliced peaches (related: how to cut a peach in 15 seconds), raspberries, nectarines, and/or blueberries.

Blackberry crisp with ice cream with a flower in the background

Other Recipes Like This:

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

blackberry crisp with ice cream on a plate with a fork
5 from 10 votes
Homemade Blackberry Crisp {Gluten-Free}
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

This is the best homemade Homemade Blackberry Crisp you'll ever make! Made with oatmeal, this easy and healthy crisp is also gluten-free.

Course: Dessert
Cuisine: American
Keyword: blackberry crisp, blackberry dessert, glutenfree dessert
Servings: 18
Calories: 220 kcal
Crisp Topping
  1. Preheat oven to 350 degrees.  Grease a 9x13 pan.

  2. In a stand mixer (or using a pastry cutter), mix the oats, flour, brown sugar, powdered milk, cinnamon, and cut it with the chunks of butter. Process until the butter is incorporated and the mixture is nice and crumbly.

  3. In a separate bowl, whisk the eggs and cornstarch together; mixing REALLY well.

  4. Add the vanilla, yogurt, salt, and honey; stir well.

  5. Gently mix in the blackberries.

  6. Pour the fruit custard into the greased pan, and top with the crumbly topping.

  7. Bake for 50 minutes, and then cool for at least an hour.

Recipe Notes

Inspired by Joy the Baker

Nutrition Facts
Homemade Blackberry Crisp {Gluten-Free}
Amount Per Serving (0.5 cup)
Calories 220 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 58mg19%
Sodium 100mg4%
Potassium 177mg5%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 14g16%
Protein 5g10%
Vitamin A 405IU8%
Vitamin C 10.1mg12%
Calcium 56mg6%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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This recipe was originally published in August 2012. It has been retested and updated with reader feedback. New photos have been added and the recipe has been made printable. For reference, this is one of the photos from the original post:

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22 comments on “Homemade Blackberry Crisp {Gluten-Free}”

  1. Ok, I’ve never seen a crisp like this before! I love blackberry crisp and pie and everything, but all I ever do is blackberries, cornstarch, and sugar, then the topping. Eggs? Yoghurt? This is new to me. I’m going to have to try it out!

  2. This looks amazing! Blackberries are my absolute favorite, and I love crisps. I’ve never seen a custard filling in a crisp before. That’s genius!

    My father-in-law (from Arizona) was visiting us in June and was helping with some yard work. He saw my wall of blackberry bushes (which I adore even if they are unsightly) and asked me if I wanted him to cut them down. I think he was a little surprised when I freaked and said no way! lol I guess he hasn’t had any fresh from the vine, sun-warmed blackberries before…

    • Isn’t it so funny how non-Washingtonians react to the wild blackberries? Our friends from Colorado just moved here and she was shocked about our free fruit options but said the thorns were too sharp. I told her we needed to develop her berry picking hands.

  3. I have been waiting for the last YEAR to try out this recipe. Literally. I saw a nice stretch of wild blackberry bushes last year right after reading this post while skimming the archives…and right after the last berries had shriveled up and died on the vine. 🙁 Too late.

    My oldest son and niece helped me comb over the hill two days ago–as soon as I saw the first wave of ripe berries appear. There are enough unripe ones still on the vines that we should be able to get at least two more “swipes” this season!!! WooHOO!

    This is my first time foraging, and I have you to thank. So if you’re passing through Alabama any time soon, I’ll save you a bowl. 😉

  4. i haven’t ever eaten a fresh blackberry. i feel very deprived right about now 🙁 i’ll try not to cry though lol some sad news for you though, rolled oats aren’t gluten free. they aren’t as high in gluten as wheat though.

    • How in the world has this happened?!?!

      Old fashioned oats (the kind I use) are gluten-free if you buy oats marked “gluten-free”.

    • to be honest i’ve never seen them for sale… probably the heat here makes the growers freeze them all so we can buy them frozen.

      we don’t have gf oats here 🙁 now i’m jealous x 2 😉

  5. I have to giggle a little when you say “before it gets hot.” We’re down in Austin with only a few days of 100+ weater, making this a mild summer for us 🙂

    That said, we’ll be in Washington for a week straddling Labor Day, and I CANNOT WAIT.

    • I know, I know. Until last weekend, the Seattle area had reached temps above 80 degrees for about 45 minutes. Seriously! Anything over 85 is considered a heat wave because no one here has ac. It was 87 degrees in my house on Sunday night. That was WITH all our light blocking curtains, fans, etc.

  6. Yes, always save a bowl because Jack will tell Poppy who will inevitablt want some crisp. We have blackberries in the woods where there are chiggers. I hate chiggers more than I love blackberries. I do need to make blackberry jelly.

    • You are right about that – Jack is honest to a fault and would definitely spill the beans!

      No chiggers in these parts. I’d be happy to share blackberries with you.

  7. Great ending to your post today. Good chuckle, still smiling. Yummy too.

  8. Hahaha @ putting the tiny bowl aside. Only you. That looks delicious, and hurray for free fresh local produce! Wish we were so lucky. Sigh.

  9. Screw the bowls. oh lord, yum.

  10. Mmmmmm…. we just picked 7 quarts of blackberries from under the power lines and an old wood lot (that we are DESPERATELY wanting to buy!) and I’ve been wondering what to do with all of them haha! I have like 8 bags vacuum sealed in the freezer, I’ve been crushing them in a jelly bag and letting it infuse the flavors in my Homemade Iced Tea (recipe on my blog!), but we plan to go back for more, so new recipe ideas are always appreciated!

  11. We have blackberry bushes in our backyard, but they’re tiny and pathetic and the dogs usually get to them before they’ve really ripened. This looks YUMMY!

    • Which direction do that face? We have blackberries all over the neighborhood that we don’t pick because they aren’t west facing. If they face west, they get that sun all day which means the berries ripen quickly and get nice and fat!

  12. I am so jealous you guys have free berries growing all over the place. Here in Jersey City we have free gravel and broken glass and the occasional dandelion. Not very yummy in a crisp, or crispy. That said, I’ll bite the bullet, buy a few $5/pint blackberries and make this ASAP! 🙂