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Triple Berry Crisp (with Almond Flour)

    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)

    4.48 stars average
    Made with blueberries, blackberries and raspberries, this gluten free berry crisp is topped with a cinnamon-spiced walnut oat topping.
    PREP: 5 mins
    COOK: 45 mins
    TOTAL: 50 mins
    Servings: 8



    • 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.

    Recipe Video


    Calories: 289kcalCarbohydrates: 33.7gProtein: 5.5gFat: 16.3gSaturated Fat: 1.9gPolyunsaturated Fat: 14.4gSodium: 157mgFiber: 4.9gSugar: 14.4g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. SO SO good!
      Swapped walnuts for sliced almonds and added a tablespoon of coconut sugar with the berries. Just the perfect amount of sweetness and crunch. Also really good for breakfast! LOVE!! Thank you!

    2. Made this for a friend’s birthday. Was a big hit. Delicious. Right amount of topping for the berries. Will make again.

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