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Gluten Free Berry Crisp

By on Last Updated 4 Comments | No Medical Advice | This post may contain affiliate links

Gluten Free Berry Crisp | Butter NutritionA fresh berry crisp is one of my favorite things (right up there with these buttery scones). It's something I realized I hadn't had the luxury of eating in almost the decade I've chosen to eat gluten free. It's often tough to find a berry crisp that's gluten free and won't irritate a sensitive gut, so my motive for creating such is somewhat selfish. This gluten free berry crisp recipe will be a true treat to the gluten free eater that's been missing out on summer treats like this year after year.

Gluten Free Blackberry Crisp | Butter Nutrition

Gluten Free Berry Crisp

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

Filling

  • 4 cups fresh blackberries (rinsed and drained)
  • 1 cup fresh blueberries (rinsed and drained)
  • ½ cup + 2 tablespoons light brown sugar, lightly packed
  • 2 tablespoons sweet rice flour (do not use regular rice flour)
  • ½ tablespoon crème de cassis liqueur (liqueur made from blackcurrants)
  • 1 teaspoon vanilla extract

Topping

  • ½ cup sweet rice flour (do not use regular rice flour)
  • ½ cup Pam's Baking mix
  • ¼ cup + 1 tablespoon cup organic granulated sugar
  • ¼ cup + 1 tablespoon light brown sugar, lightly packed
  • ¼ teaspoon kosher salt
  • ½ teaspoon cinnamon
  • 5 tablespoons cold salted butter, cubed

Garnish

  • Vanilla ice cream

Instructions

  1. Preheat your oven to 350 degrees.
  2. Combine 4 cups of rinsed blackberries and 1 cup of blueberries in a large mixing bowl.
  3. Add the brown sugar, sweet rice flour, vanilla extract, cassis and mix well to complete the filling.
  4. Place the filling in 6-8 small ramekins or a medium-sized shallow baking dish.
  5. Make the topping by combining the rice flour, baking mix, white sugar, brown sugar, cinnamon, and salt in a bowl.
  6. Cut the cold butter into several pieces and add it to the topping mixture.
  7. Using your hands, break the butter up into small pieces until it is fully incorporated with the topping and the mixture had as crumbly texture.
  8. Add the topping to the crisp. Use as much or as little to your liking (I usually have a little bit leftover, but you may prefer more).
  9. Bake at 350 degrees for about 45-55 minutes, remembering to put a baking pan beneath your crisp to catch the berry filling drippage.
  10. Serve warm or room temperature with vanilla ice cream. 
Cuisine: American / Category: Gluten Free

What's your favorite thing to do with fresh berries? Please share in the comments!

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Gluten Free Blackberry Crisp | Butter Nutrition

Gluten Free Berry Crisp | Butter Nutrition

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About Catherine Crow, NTP

Hi there! I’m Catherine Crow. Seattle-based Functional Nutritional Therapy Practitioner (FNTP), Educator, Diet Investigator, and Coconut Milk Ice Cream Enthusiast. My goal is to help guide you to improve your nutrition through strategic eating (not dieting) and without expensive supplements. Because when you know better, you can feel better! Read more...

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  1. Jean

    I love to add them to Greek Yogurt. They taste good in my family's cream pie recipe which is a base of graham cracker crust, middle layer is a blend of cream cheese and whipped cream, and the topping is fruit. Traditionally it's cherries but I like to switch it up. That one is from my father. who died 21 years ago at age 39. They also taste good in Halo-Halo. It's shaved ice, fruit, sweet Asian red beans mixed to together and topped with evaporated milk. Learned that from my mother who is Filipino.

    Reply

  2. Kate

    What's your opinion on regular white rice flour please?

    Reply

    • Catherine

      White rice flour is fine if it is digested well. I just don't use it in my recipes because sweet rice flour is starchier and creates a better texture.

      Reply

      • Kate

        Thanks Catherine - those raspberry muffins of yours are a current staple in lunchboxes at the mo!

        Reply
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