Rustic Berry Crisp Gluten-Free
Serves: 6
Ready in: 35–40 minutes
Ingredients
For the filling:
- 4 cups mixed berries (fresh or frozen — blueberries, raspberries, strawberries, blackberries)
- 2 tablespoons sugar or honey
- 1 tablespoon cornstarch (or arrowroot powder)
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
For the filling
- ¾ cup gluten‑free rolled oats
- ½ cup almond flour
- ¼ cup brown sugar or coconut sugar
- ¼ teaspoon cinnamon
- A pinch of salt
- ¼ cup melted butter or coconut oil
Directions
1. Preheat the oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish.
2. Make the filling: In a mixing bowl, toss berries with sugar, cornstarch, lemon juice, and vanilla until evenly coated. Spread into the baking dish.
3. Make the topping: In another bowl, mix oats, almond flour, sugar, cinnamon, and salt. Stir in the melted butter until the mixture looks crumbly.
4. Assemble: Sprinkle the topping evenly over the berry mixture.
5. Bake for 30–35 minutes, until the berries are bubbling and the topping is golden brown.
6. Cool slightly before serving.
Notes
This crisp tastes like summer in a dish — juicy, sweet, and a little tangy. It’s delicious on its own or with a scoop of vanilla ice cream or whipped cream. You can mix up the fruit too — peaches, apples, or cherries all work beautifully.
