Warm berry crisp with almond flour, oats, and maple syrup. This easy gluten-free dessert is bursting with juicy berries and a crunchy topping.
Berry season is getting closer and closer by the week and I couldn’t be more excited! Every summer we pick pounds and pounds of local berries to freeze for later in the year to use in smoothies, muffins, pies, and more. Inevitably, one of the first desserts we make with our freshly picked berries is this Triple Berry Crisp with Almond Flour.
Everything you love about berry crisp with the addition of a subtle nutty, toasty flavor from the almond meal; plus it’s gluten-free! Think of it as berry crisp to the next level. Looking for other almond flour recipes? Try my almond flour blueberry muffins or banana nut muffins! They are a big hit as well.
Ingredients
- Berry mix: I love to use a mix of strawberries, blueberries, and blackberries. You can use raspberries or any other berry you have on hand, fresh or frozen!
- Almond flour: Naturally gluten-free, it also adds a wonderful nutty flavor to the baked good.
- Maple syrup: Naturally sweetens the crisp (along with the sweet berries) instead of processed sugar.
- Cinnamon: Adds antioxidants as well as a bit of warm, earthy flavor.
How to Make Triple Berry Crisp with Almond Flour
Step 1. Add your frozen or fresh berries to a pie dish or baking dish.
Step 2. In a separate bowl, add the dry oats.
Step 3. Next add the almond flour, cinnamon, and salt.
Step 4. Pour in the maple syrup and olive oil.
Step 5. Add in the chopped walnuts, then stir until evenly mixed.
Step 6. Cover the top of the berries evenly in the oat mixture, then bake at 350 for about 45 minutes.
Once the edges are bubbly and the topping is golden-brown, remove from the oven. Serve warm with a scoop of ice cream or a dollop of whipped cream. Enjoy your Triple Berry Crisp!
More Gluten-Free Dessert Recipes
- Gluten-Free Fudge Brownies
- Gluten-Free Apple Crisp
- Gluten Free Pumpkin Pancakes
- Gluten-Free Chocolate Chip Cookies
- Gluten Free Peach Crisp
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Your fork is waiting.
Have you tried my
Triple Berry Crisp (with Almond Flour)?
Leave a 🌟 star rating and let us know how you liked it in the 📝 comments and share it on Instagram, Facebook & Pinterest.
We love hearing from you! This helps us continue to provide free, high-quality recipes.
Ingredients
Video
Instructions
- Pre-heat oven to 350 degrees.
- Place berries in the bottom of a 9″ x 13″ baking dish.4 cups mixed berries
- In a medium bowl, toss together all remaining ingredients: oats through salt. Spread oat mixture evenly on top of berries.2 cups Bob’s Red Mill Gluten Free Oats, 1/2 cup Bob’s Red Mill Almond Flour, 1/2 cup chopped walnuts, 1/3 cup pure maple syrup, 1/4 cup extra virgin olive oil, 1 teaspoon cinnamon, 1/2 teaspoon salt
- Bake until oat topping is golden brown and berries are warm and bubbly, about 45 minutes.
- Serve warm with vanilla ice cream.vanilla ice cream
Liz’s Notes
Nutrition
Frequently Asked Questions
Yes! Frozen berries work perfectly and don’t need to be thawed. They may release more liquid, so you can add a little extra starch if needed.
Yes, you can assemble it up to 24 hours in advance and refrigerate. Bake just before serving for best texture and flavor!
Store covered in the fridge for up to 4 days. Reheat in the oven or microwave until warm.
![Alexa [fooduzzi.com] Avatar](https://secure.gravatar.com/avatar/50d59cd927da202b53e3f1af6d350f13ef5c32fa2822e17644a6bf8f5faf5d8a?s=40&d=mm&r=pg){kind=avatar}
Leave a Reply