• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
caramel and cashews
  • Home
  • About Me
  • Recipes
  • Breakfast
    • Muffins
    • Smoothies
  • Lunch
    • Soup
    • Salad
  • Dinner
    • Side Dishes
    • Main dishes
  • Dessert
    • Cookies
    • Muffins
    • Cake & Cupcakes
  • Gluten Free
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Blog
  • Recipes
  • Breakfast
  • Dinner
  • Dessert
    • Instagram
    • Pinterest
  • ×

    Home » Dessert » Gluten Free Blackberry Crisp

    Gluten Free Blackberry Crisp

    April 13, 2021 by Carolyn 9 Comments

    Jump to Recipe Print Recipe
    Share this...
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Yummly
    Yummly
    Email this to someone
    email

    I am in love with fruit crisps and crumbles but I especially love the tartness of blackberries against a sweet crumb topping and vanilla ice cream. This gluten free blackberry crisp is the perfect summer dessert.

    I couldn't seem to snag a picture before letting my 6 year old dig in. She's my best taste tester not only because she loves dessert but because she's nothing short of honest.

    If she doesn't like something she tells me. She loved this blackberry crisp BUT I definitely have some pointers for you and suggestions depending on how you like it so read on friend.

    Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.

    Fresh vs frozen blackberries

    I'm sure some recipes call for only fresh or only frozen BUT I happen to know during the off season I'd have to mortgage my house to buy enough fresh blackberries for a crisp. Yesterday I found them at 5.99 for a half pint!

    Which means unless you make bookoos frozen is the way to go in the off season. I will say though even in the summer I prefer frozen to fresh. Here is the two main differences I found:

    • Frozen blackberries produce a jammier crisp while fresh blackberries release less liquid and stay whole.
    • Frozen blackberries are slightly more tart.

    I made two crisps - one with fresh and one with frozen then dropped them off at a family party to find a winner. And as luck would have it it was a tie. I think it just depends on what you're looking for in a crisp.

    A spoonful of gluten free blackberry crisp

    This is a close up of a gluten free blackberry crisp with frozen blackberries. You can see how jammy the blackberries look.

    Where can I find frozen blackberries?

    Good question because they're not always easy to find. If I can't find them I simply buy two big bags of frozen mixed berries and remove the blackberries for the crisp.

    I then freeze the rest of the mixed berries for smoothies, crisps, and popsicles which I make ALL the time. If you will never use the rest of the frozen berries then stick to fresh.

    Topping to blackberry ratio

    This recipe makes a decent amount of topping and here's why:

    • It's better to have too much than not enough. You don't have to use it all.

    I recommend to put as much topping as you prefer on the crisp. If you don't have any leftovers then great but if you do all the better! Here's what to do with it!

    Put the leftover topping in a ziploc baggie and put it in the freezer. You now can make an individual crisp any time you want. Simply fill a ramekin with frozen berries and stir in a half teaspoon of sugar and cornstarch then add as much topping as you prefer. Bake until hot in the center and bubbly around the edges.

    Ingredients

    • Fresh or frozen blackberries - If you're unsure be sure to read above to find out which one is best.
    • Cornstarch - To thicken up the blackberries a bit.
    • Sugar
    • Brown sugar
    • Lemon - A little bit of juice brightens up the blackberries so nicely. Just be sure to buy a lemon and not the bottled stuff. The zest also adds the perfect something to the topping.
    • Gluten free all purpose flour - I love Bob's Red Mill 1:1 All Purpose Flour and so this is what I buy, use, and recommend most of the time. I haven't tried this recipe with any other gluten free blend.
    • Old fashioned oats - Make sure you buy gluten free oats.
    • Kosher salt - Always kosher never table salt.

    Tips & Tricks

    • The recipe will instruct you to put all the ingredients for the filling into a bowl and stir. Don't skip this step. If you put them all into the baking dish without stirring first the cornstarch can get stuck on the bottom of the pan. You don't want gluey tasting cornstarch in your crisp - yuck!

    Other Gluten Free Crisps & Desserts You Might Like

    • Gluten Free Blueberry Crisp
    • Triple Berry Crisp with Oat Crumble
    • Gluten Free Blueberry Muffins
    • Gluten Free Strawberry Muffins
    gluten free blackberry crisp

    Gluten free blackberry crisp

    Carolyn
    I am in love with fruit crisps and crumbles but I especially love the tartness of blackberries against a sweet crumb topping and vanilla ice cream. This gluten free blackberry crisp is the perfect summer dessert.
    3.60 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 6 servings

    Ingredients
      

    For the filling:

    • 6 cups Blackberries Fresh or frozen
    • 1 tbsp Cornstarch
    • 3 tbsp Sugar
    • 1 tbsp Lemon juice, fresh squeezed

    For the topping:

    • ¾ cup Bob's Red Mill 1:1 All Purpose Gluten Free Flour
    • 1 cup Gluten free old fashioned oats
    • ¼ cup Sugar
    • ⅓ cup Brown sugar
    • ¼ t. Kosher salt
    • Zest of ½ a lemon
    • 8 tbsp Unsalted butter, cold & small diced

    Instructions
     

    • Preheat the oven to 350 degrees Fahrenheit. In a large bowl combine all the filling ingredients and stir really well with a large spoon until all the berries are well coated.
    • Pour filling mixture into an 8 by 8 baking dish and set aside.
    • In a large bowl stir together all of the topping ingredients except the butter. When all is combined add the cold cut up butter and work it into the flour mixture with your fingers. Keep working until a thick mixture forms similar to cookie dough.
    • Evenly spread the topping over the blackberry mixture. Add as much topping as you prefer on a crisp.
    • Bake at 350 degrees Fahrenheit for 60 minutes until the outsides of the crisp are bubbling and the inside is hot,

    Notes

    1. If you like your topping to be softer and less "crisp" simply add ¾ cup of old fashioned oats instead of 1 cup. 
    2. If you like the crisp to be jammier then use frozen blackberries instead of fresh. 
    Keyword gluten free
    Tried this recipe?Let us know how it was!
    Share this...
    Share on Facebook
    Facebook
    Pin on Pinterest
    Pinterest
    Tweet about this on Twitter
    Twitter
    Share on Yummly
    Yummly
    Email this to someone
    email
    « Gluten Free Strawberry Muffins
    Gluten Free Red Velvet Cupcakes »

    Reader Interactions

    Comments

    1. Hillary Rockwell

      August 05, 2021 at 11:23 pm

      What should the oven temp be? Thanks!

      Reply
      • Carolyn

        August 06, 2021 at 7:54 pm

        350 degrees Fahrenheit, sorry about that!!

        Reply
    2. Marthie

      August 21, 2021 at 4:32 am

      I just made his recipe after blackberry picking today, and the family just raves about it! Warm, delicious comfort food! I did add a largish handful of chopped pecans to the topping, perfection!

      Reply
    3. Rachel

      August 22, 2021 at 8:47 pm

      What temp do you bake it at?

      Reply
      • Carolyn

        August 23, 2021 at 11:47 pm

        350 degrees fahrenheit

        Reply
    4. Deanna

      August 24, 2021 at 2:28 am

      WHAT TEMPERATURE?!

      Reply
      • Carolyn

        August 24, 2021 at 5:12 pm

        350 degrees Fahrenheit, I'm not sure why it's not showing up. It shows up on my computer. I will look into it. Thanks!

        Reply
    5. Jeri

      August 26, 2021 at 2:20 am

      I could not find an oven temperature in this entire recipe. I am cooking it at 3:50 right now. We will find out if that works.thanks. Looked good when I was putting the ingredients together

      Reply
    6. Deanna Emnott

      September 02, 2021 at 12:51 am

      5 stars
      Oh so delicious!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    every day deserves to be delicious
    • Email
    • Instagram
    • Pinterest

    Hi! I'm Carolyn

    Hi I'm Carolyn - Coffee Drinker, Mom, Celiac. I found out 5 years ago I had Celiac Disease and after a few tearful goodbyes I gave wheat the boot. Now I love to create incredible gluten free recipes anyone can enjoy! about me!

    gluten free products

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me

    Follow

    • Instagram
    • Pinterest

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Caramelandcashews on the Brunch Pro Theme