Triple Berry Crisp (with Almond Flour)

4.50 stars average

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Made with blueberries, blackberries, and raspberries, this gluten-free berry crisp is topped with a cinnamon-spiced oat and walnut topping.

Gluten Free Berry Crisp

Berry season is getting closer and closer by the week and I couldn’t be more excited! We take our blueberries, raspberries, blackberries, and strawberries quite seriously around here and if you’ve ever tasted a freshly picked Michigan berry you’ll know why.

Blueberry Picking - The Lemon Bowl

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 a crisp.

Berry Crisp with Almond Meal

Topped with a cinnamon-scented oat mixture and plenty of toasted walnuts, each bite is the perfect combination of sweet, tart, and crunchy deliciousness. For added nutty flavor and texture, I made a gluten-free version using Bob’s Red Mill almond meal instead of all-purpose flour.

The result? Everything you love about berry crisp with the addition of a subtle nutty, toasty flavor from the almond meal. Think of it as berry crisp to the next level. Looking for other almond flour recipes? Try my almond flour blueberry muffins! They are a big hit as well.

Your fork is waiting.

Gluten Free Berry Crisp

Triple Berry Crisp (with Almond Flour)

4.50 stars average
Made with blueberries, blackberries and raspberries, this gluten free berry crisp is topped with a cinnamon-spiced walnut oat topping.
PREP: 5 minutes
COOK: 45 minutes
TOTAL: 50 minutes

Recipe Video



  • Pre-heat oven to 350 degrees.
  • Place berries in the bottom of a 9″ x 13″ baking dish.
  • In a medium bowl, toss together all remaining ingredients: oats through salt. Spread oat mixture evenly on top of berries.
  • Bake until oat topping is golden brown and berries are warm and bubbly, about 45 minutes.
  • Serve warm with vanilla ice cream.

Last Step:

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Calories: 289kcalCarbohydrates: 33.7gProtein: 5.5gFat: 16.3gSaturated Fat: 1.9gPolyunsaturated Fat: 14.4gSodium: 157mgFiber: 4.9gSugar: 14.4g
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42 responses to “Triple Berry Crisp (with Almond Flour)”

  1. lori Avatar

    this looks so good, should I thaw the frozen berries before using them?

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You don’t have to thaw the berries first, frozen is fine!

  2. L.A. Avatar

    This looks like a great recipe! I’ve made your almond blueberry muffins and they’re so good. One question I have is: can I cook this almond flour berry crisp in a different size pan? (I have an air fryer which is large, but not large enough for a 13 inch long pan)
    Any comments or suggestions would be great!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You could use a different sized pan! The bake time will just vary.

  3. lharo13 Avatar

    Made this Thursday for my work birthday treat. It was fantastic! I used the Costco frozen mixed berries. I added 5 cups since 4 looked like it wasn’t enough in 9×13 pan.