This Gluten-Free Blackberry Crisp is a healthy, wholesome summer dessert! A juicy, jammy blackberry filling is topped with crispy, crumbly topping made without oats.
And it’s also dairy-free, refined sugar-free and Paleo.
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Why this recipe works
A fruit crisp is a great way to use either fresh or frozen fruit for a cozy, old-fashioned dessert. A typical crisp topping includes flour, butter, sugar and oatmeal, which bake together to form a sweet, crispy crust.
But if you’re gluten-free, grain-free or Paleo, that obviously won’t work. Which is why I wanted to develop a blackberry crisp recipe that’s not just gluten-free, but completely oat-free (even though some oats can be gluten-free).
So to get that crispy topping, I chop up sliced almonds until they’re basically the size of oats. Combined with almond flour, coconut sugar and palm shortening, they create a great alternative to the classic version. And without dairy and refined sugar, this recipe is also vegan and Paleo friendly.
Just top it with (dairy-free) vanilla ice cream and you’re all set!
What you need
Ingredients:
- 20-24 oz. fresh or frozen blackberries (thawed and drained if frozen)
- 2 tablespoons maple syrup – We’re not using a lot of sweetener as the berries already provide some sweetness, as does the topping.
- 1 tablespoon arrowroot flour/starch – This will help thicken the blackberry layer, creating a jammy, saucy layer.
- 1 teaspoon lemon juice
- 1/2 teaspoon fine sea salt, divided
- 1/2 cup sliced almonds – Once they’re chopped up, they’re almost like oatmeal in a regular crisp recipe!
- 1 1/4 cups superfine blanched almond flour (not almond meal)
- 1/3 cup coconut sugar
- 3/4 cup palm shortening or coconut oil (solid, not melted)
- vanilla ice cream, for serving (dairy-free/vegan, if necessary)
Equipment:
- an 8×8″ baking dish or other 6-cup baking dish
- measuring spoons
- measuring cups
- a medium mixing bowl
- a fine-mesh sieve (if your almond flour is clumpy)
- a whisk
- a cutting board
- a chef’s knife
- a spoon
- 2 knives, a pastry cutter or a stand mixer with a paddle attachment
- a cooling rack
How to make Gluten-Free Blackberry Crisp
Step 1: Heat the oven to 375°.
Step 2: In the baking dish, toss the blackberries, maple syrup, arrowroot, lemon juice and 1/4 teaspoon salt with your hands until everything is evenly combined. Set aside and wash your hands.
Step 3: Chop the sliced almonds until they’re mostly about the size of oats (some larger pieces are fine).
Step 4: In a medium mixing bowl (or stand mixer bowl), add the almond flour (sifting it through a fine-mesh sieve if it’s clumpy), coconut sugar, chopped almonds and 1/4 teaspoon salt. Mix until combined.
Step 5: Use a spoon to add the palm shortening in small clumps all over the almond flour mixture. Using the stand mixer with a paddle attachment, a pastry cutter or two knives (see pics below), blend or slice the fat through the dry ingredients until the mixture has the texture of wet sand. You can also use your fingers but it’ll get messy!
Step 6: Spread the topping evenly over the fruit and bake for 25-30 minutes, until the topping is golden brown and the juices are bubbling around the edges.
Step 7: Let cool (preferably on a cooling rack) for at least 20 minutes but longer is fine. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature with vanilla ice cream.
Frequently Asked Questions (FAQ)
You can use honey instead of maple syrup (but then it won’t be vegan).
You can use tapioca flour/starch instead of arrowroot.
You can use lime juice instead of lemon juice.
You can also add the zest of 1/2 a lemon or 1/4 of an orange to the filling.
Once the baked crisp has completely cooled, tightly seal the dish with plastic wrap and refrigerate for up to 3 days. Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.
The crisp can be tightly wrapped in its own dish, placed in a airtight container or baggie and frozen for up to 1 month. Thaw overnight in the fridge.
Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.
Yep. The recipe as written is completely gluten-free, grain-free, refined sugar-free and dairy-free. So it is appropriate for a Paleo lifestyle.
Yep. The recipe as written is completely free of animal products. So it is appropriate for a vegan lifestyle.
Other recipes you might like:
- Gluten-Free Apple Crisp (Paleo, vegan)
- Gluten-Free Strawberry Rhubarb Crisp (Paleo, vegan option)
- Gluten-Free Blackberry Muffins (Paleo)
- Gluten-Free Peach Cobbler (Paleo)
- Gluten-Free Blueberry Snack Cake (Paleo)
Gluten-Free Blackberry Crisp (Paleo, vegan)
Ingredients
- 20-24 oz. fresh or frozen blackberries thawed and drained if frozen
- 2 tablespoons maple syrup
- 1 tablespoon arrowroot flour/starch
- 1 teaspoon lemon juice
- ½ teaspoon fine sea salt, divided
- ½ cup sliced almonds
- 1¼ cups superfine blanched almond flour not almond meal
- ⅓ cup coconut sugar
- ¾ cup palm shortening or coconut oil (solid, not melted)
- vanilla ice cream, for serving (dairy-free/vegan, if necessary)
Instructions
- Heat the oven to 375°.
- In an 8×8" square baking dish (or other 6 cup baking dish), toss the blackberries, maple syrup, arrowroot, lemon juice and ¼ teaspoon salt with your hands until everything is evenly combined. Set aside and wash your hands.
- Chop the sliced almonds until they're mostly about the size of oats (some larger pieces are fine).
- In a medium bowl (or stand mixer bowl), add the almond flour (sifting it through a fine-mesh sieve if it's clumpy), coconut sugar, chopped almonds and ¼ teaspoon salt. Whisk until combined.
- Use a spoon to add the palm shortening in small clumps all over the almond flour mixture. Using the stand mixer with a paddle attachment, a pastry cutter or two knives (see pics in blog post), blend or slice the fat through the dry ingredients until the mixture has the texture of wet sand. You can also use your fingers but it’ll get messy!
- Spread the topping evenly over the fruit and bake for 25-30 minutes, until the topping is golden brown and the juices are bubbling around the edges.
- Let cool (preferably on a cooling rack) for at least 20 minutes but longer is fine. The longer it sits, the more the juices will thicken and set. Serve warm or at room temperature with vanilla ice cream.
Notes
You can use lime juice instead of lemon juice.
Reheat in a 300° for 15-20 minutes or until warmed through. Keep in mind the topping won’t be as crisp as it is when freshly baked.
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