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?
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 and Apple Crumble and 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: Peach Compote and How to Freeze Peaches), raspberries (related: How to Freeze Raspberries), nectarines, and/or blueberries (related: Freezing Blueberries).
Homemade Gluten-Free Blackberry Crisp
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 9×13 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
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The topping is delicious and I will use this combination for all the other crisps I make. The blackberry mixture needs more or the crisp mixture should be cut in half. The end result was a thin layer of blackberry and a super large layer of crisp.
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.