Gluten-Free Blackberry Crisp

This is the best gluten-free Blackberry Crisp you’ll ever eat! So easy to make, this blackberry crumble captures all the amazing flavors of summer in one delicious dish. Made with a to die for gluten-free topping, leftover crisp also makes a fantastic breakfast.

Blackberries are the official weed of Western Washington. I always snicker at how much blackberries cost at the grocery store because they grow EVERYWHERE around here. For free. Including directly behind the grocery store.

This recipe is peak summer goodness. Grab some berries because you’re going to LOVE this gluten-free blackberry crisp!

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: How to Make Brown Sugar), and butter.

If you can’t/don’t eat eggs or yogurt, you can use the instructions from this Gluten-Free Strawberry Rhubarb Crisp instead and just sub in blackberries.

If you have any leftover fruit, try your hand at 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.

Pro Tips/Recipe Notes:

• Try using homemade Cold Start Instant Pot Yogurt for a delicious DIY take on this.
• Use the butter wrapper to grease the pan.
• 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 Freeze Peaches), raspberries (related: How to Freeze Raspberries), nectarines, and/or blueberries (related: Freezing Blueberries).

Other Gluten-Free Desserts You’ll Love:

• Gluten-Free Mug Cake
• Raspberry Lemon Creme Brulee
• Fresh Blueberry Ice Cream With Cardamom
• Fudgy Gluten-Free Chocolate Brownies
• Creamy Homemade Strawberry Ice Cream

Print Recipe

5 from 10 votes

Homemade Gluten-Free Blackberry Crisp

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

This gluten-free blackberry crisp captures all the amazing flavors of summer in one delicious dish.

Servings: 18

Course: Dessert

Cuisine: American

Keyword: blackberry crisp, blackberry dessert, glutenfree dessert

Calories: 214kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

Filling

• 6 cups blackberries
• 3 tbsp cornstarch
• 1 tsp pure vanilla extract
• 4 eggs
• 1 cup Greek yogurt
• 1/3 cup honey

Crisp Topping

• 2 1/2 cups old-fashioned oats
• 1/2 cups coconut flour {sub in all-purpose or almond}
• 1/4 tsp ground cinnamon
• 1/2 cup brown sugar
• 3/4 cups butter {cut into pats}{dairy-free butter works too}

Instructions

• Preheat oven to 350 degrees. Grease a 9x13 pan.
• In a stand mixer (or using a pastry cutter), mix the oats, flour, brown sugar, cinnamon, and cut in the chunks of butter. Process until the butter is incorporated and you can make an "oat ball" if you grab some of the topping.
• In a separate bowl, whisk the eggs and cornstarch together; mixing REALLY well.
• Add the vanilla, yogurt, and honey; stir well.
• Gently fold in the blackberries.
• Pour the fruit custard into the greased pan, and top with the oat topping.
• Bake for 50 minutes, and then cool for at least an hour.

Notes

Inspired by Joy the Baker

 

You can use frozen blackberries if you’d like. Allow them to thaw and drain the excess juices before incorporating into the custard mixture.

Nutrition Facts

Homemade Gluten-Free Blackberry Crisp

Amount Per Serving (0.5 cup)

Calories 214 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Cholesterol 57mg19%

Sodium 96mg4%

Potassium 161mg5%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 14g16%

Protein 5g10%

Vitamin A 392IU8%

Vitamin C 10mg12%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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This recipe was originally published in August 2012 and republished in 2018. It has been retested and updated with reader feedback. New photos have been added. For reference, this is one of the photos from the original post:

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