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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.

a plate and dish of blackberry crisp with an oatmeal topping

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.

5 photos showing how to make a fruit crisp

Pro Tips/Recipe Notes:

a small dish of blackberry crumble

Other Gluten-Free Desserts You’ll Love:

a plate and dish of blackberry crisp with an oatmeal topping
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.

Ingredients

Filling

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.

As an Amazon Associate, I earn from qualifying purchases.

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:

blackberry crisp with ice cream on a plate with a fork

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22 comments on “Gluten-Free Blackberry Crisp”

  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.