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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

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.

5 photos showing how to make a fruit crisp

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).

a small dish of blackberry crumble

Other 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.



Crisp Topping


  • 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.


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. 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. 😉5 stars

  2. 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 😉

  3. 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.5 stars

    • 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.

  4. 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.5 stars

    • 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.

  5. Great ending to your post today. Good chuckle, still smiling. Yummy too.
    Joy5 stars

  6. Hahaha @ putting the tiny bowl aside. Only you. That looks delicious, and hurray for free fresh local produce! Wish we were so lucky. Sigh.5 stars

  7. Screw the bowls. oh lord, yum.5 stars

  8. 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!5 stars

  9. 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!

  10. 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! 🙂