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.
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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.
Pro Tips/Recipe Notes:
- 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.
- 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 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
- Frozen Berry Cake
Homemade Gluten-Free Blackberry Crisp
- 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.