Gluten Free Berry Crisp
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4.28 from 11 votes

Triple Berry Crisp (with Almond Flour)

Made with blueberries, blackberries and raspberries, this gluten free berry crisp is topped with a cinnamon-spiced walnut oat topping.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Keyword almond floud crisp, berry crisp
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 289kcal
Author Liz Della Croce


  • 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


  • 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.



Calories: 289kcal | Carbohydrates: 33.7g | Protein: 5.5g | Fat: 16.3g | Saturated Fat: 1.9g | Polyunsaturated Fat: 14.4g | Sodium: 157mg | Fiber: 4.9g | Sugar: 14.4g