Made with blueberries, blackberries, and raspberries, this gluten-free berry crisp is topped with a cinnamon-spiced oat and walnut topping.
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.
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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.
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.
📖 Recipe
Triple Berry Crisp (with Almond Flour)
Ingredients
- 4 cups mixed berries fresh or frozen
- 2 cups Bob’s Red Mill Gluten Free Oats or equivalent
- 1/2 cup Bob’s Red Mill Almond Flour or equivalent
- 1/2 cup chopped walnuts
- 1/3 cup pure maple syrup
- 1/4 cup olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- vanilla ice cream optional to serve
Instructions
- 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.
Video
Nutrition
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L. Brinker
While I have tried quite a few of your recipes with success we did not care for the walnuts and overall lack of sweetness.
Liz DellaCroce
Sorry you didnt enjoy the walnuts or lack of sweetness. You can always swap for pecans or omit the nuts and add more sugar. :)
Sharon
Made this for a friend’s birthday. Was a big hit. Delicious. Right amount of topping for the berries. Will make again.
Liz DellaCroce
Oh good I’m so glad!!
Janice Blain
What do you suggest for adapting this recipe to make it with frozen berries?
Liz DellaCroce
No need to adapt!
Donya
Yummy dish. Can’t wait to try it.
Toni | Boulder Locavore
Anything that’s gluten-free is a must-try for me! This sounds amazing!
Lindsay Cotter
I could definitely go for a bowl of this deliciousness!
Monique @ Ambitious Kitchen
This is my kind of dessert (or breakfast?)! Since you used olive oil, I bet this would be amazing with a little basil in the topping or as a garnish. Or maybe some basil ice cream. YUM!!! LOVE it Lizzy.
Liz DellaCroce
Dude. I LOVE the basil idea!!!!
Janice Blain
Thank you!