Homemade Gluten Free Blackberry Crisp
This is the best homemade Homemade Blackberry Crisp you’ll ever make! Made with oatmeal, this easy and healthy crisp is also gluten-free.
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.
Mix the oats, flour, brown sugar, powdered milk, cinnamon, and cut it with the chunks of butter.
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!
Bake!
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.
Other Recipes Like This:
- Gluten-Free Mug Cake
- Raspberry Lemon Creme Brulee
- Fresh Blueberry Ice Cream With Cardamom
- Fudgy Gluten Free Chocolate Brownies
- Creamy Homemade Strawberry Ice Cream
- Orange and Chocolate Madeleines
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!
This is the best homemade Homemade Blackberry Crisp you'll ever make! Made with oatmeal, this easy and healthy crisp is also gluten-free.
- 6 cups blackberries
- 3 tbsp cornstarch
- 1 tsp pure vanilla extract
- 4 eggs
- 1 cup Greek yogurt
- 1/3 cup honey
- 2 1/2 cups old-fashioned oats old-fashioned or quick-cooking
- 1/2 cups coconut flour sub in all-purpose or almond
- 3 tbsp powdered milk
- 1/4 tsp ground cinnamon
- 1/2 cup brown sugar
- 3/4 cups butter cut into chunks
Preheat oven to 350 degrees. Grease a 9x13 pan.
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.
In a separate bowl, whisk the eggs and cornstarch together; mixing REALLY well.
Add the vanilla, yogurt, salt, and honey; stir well.
Gently mix in the blackberries.
Pour the fruit custard into the greased pan, and top with the crumbly topping.
Bake for 50 minutes, and then cool for at least an hour.
Inspired by Joy the Baker
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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:
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!
Mmmmmm so custardy and yummy. And you can convince yourself it is packed full of protein because of the eggs and yog(h)urt!
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.