Easy & Delicious Gluten-Free Blackberry Treat

This is the kind of dessert you make when berries are bursting in the fridge and you’re not in the mood for fuss. It’s a cozy, gluten-free blackberry crumble situation: jammy, tangy fruit tucked under a golden, crisp-oaty top with a whisper of cinnamon. It’s simple, fast, and really forgiving—like if pie and cobbler had a very chill baby.

My husband likes this so much he’ll stand at the counter and just… hover, spoon in hand, pretending he’s “evening out the edges.” We’ve made it on weeknights, on Sundays after a grocery run, and once at 10 p.m. because the blackberries were going to mutiny. It’s a staple now: warm bowls for dessert, then leftovers disappear for breakfast with yogurt like we planned it that way all along.

Why You’ll Love This Easy & Delicious Gluten-Free Blackberry Treat

– Minimal dishes, big payoff. Two bowls if you’re fancy, one if you’re me.
– Uses fresh or frozen blackberries—no judgment, no extra steps.
– Almond flour + oats make the topping toasty and naturally gluten-free.
– Sweet but not cloying; the lemon keeps it bright (and not like jam in disguise).
– 10 minutes of prep, then your oven does the personality work.
– Easy to make dairy-free, nut-free, or refined-sugar-free without getting weird.

How to Make It

Preheat the oven to 375°F and butter (or oil) an 8×8-inch dish—nothing fancy. Toss your berries with lemon, a little sugar or maple, vanilla, a pinch of salt, and just enough cornstarch or tapioca to catch those juices. If your berries taste meh, add another spoon of sugar. For the topping, stir gluten-free oats, almond flour, brown sugar, cinnamon, salt, and melted butter (or coconut oil) until it looks like damp sand that clumps when you squeeze it. Scatter it on—no pressing, we like craggy bits—then bake until the edges are bubbling and the top is golden, about 35–40 minutes. Let it hang out for 10–15 minutes so it thickens and doesn’t run onto your socks. Scoop with ice cream if you’re living right.

Ingredient Notes

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– Blackberries: Fresh or frozen both work. Frozen? Don’t thaw—just add 1 extra teaspoon starch so it’s not soupy.
– Lemon juice + zest: The zing that keeps it bright. I always add zest because it makes people ask, “What’s that?” in a good way.
– Granulated sugar or maple syrup: Use what you’ve got. Maple is cozier; sugar is classic. Taste your berries and adjust—seriously.
– Cornstarch or tapioca starch: Thickener magic. Too little = berry soup, too much = weird gummy. I like 2–3 tablespoons depending on juiciness.
– Gluten-free rolled oats: Make sure they’re certified GF if that matters for you. Quick oats kinda work but the texture is less crunchy.
– Almond flour: Gives the topping that toasty-cookie vibe. Nut-free? Use oat flour instead—just add a splash more fat.
– Brown sugar: Adds caramel notes. Coconut sugar works; it’ll be slightly less moist but still ace.
– Butter or coconut oil: Butter = classic bakery flavor. Coconut oil = easy dairy-free win. Both melt and mingle beautifully.
– Cinnamon + salt: Tiny amounts, big payoff. Salt keeps it from tasting flat. Don’t skip.

Recipe Steps

1. Preheat oven to 375°F and grease an 8×8-inch baking dish.
2. Toss 5 cups blackberries with 1/3 cup sugar (or 1/3 cup maple), 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2–3 tablespoons cornstarch or tapioca, 1 teaspoon vanilla, and a pinch of salt.
3. Stir 1 cup gluten-free rolled oats, 3/4 cup almond flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a bowl.
4. Pour in 6 tablespoons melted butter or coconut oil and mix until clumpy.
5. Spread berries in the dish and scatter the crumble evenly on top without packing it down.
6. Bake 35–40 minutes until bubbly and golden; cool 10–15 minutes before serving.

What to Serve It With

– Vanilla ice cream (classic and unstoppable)
– Greek yogurt or skyr if you’re going breakfast-y
– Lightly sweetened whipped cream with a tiny splash of vanilla
– A drizzle of warm cream or coconut cream if the freezer is empty
– Crunch extras: chopped toasted almonds or pecans on top

Tips & Mistakes

– If your berries are tart, add another tablespoon of sugar—no one’s grading.
– Soupy center? Bake 5–10 minutes longer until the edges really burble.
– Let it cool a bit. The starch sets as it rests, promise.
– Use a shallow dish for more crunchy topping per bite. We’re all here for the crunch.
– If using frozen berries, don’t thaw; it gets watery.

Storage Tips

Pop leftovers into the fridge, loosely covered, for up to 3 days. It reheats like a dream at 350°F for 10 minutes or in the microwave for a quick minute. Cold straight from the dish is a vibe—especially for breakfast with yogurt. You can freeze baked leftovers for up to 2 months; thaw overnight in the fridge and rewarm until the top crisps back up.

Variations and Substitutions

– Mixed berries: Go half raspberries or blueberries. Strawberries work if chopped and you bump the starch a bit.
– Sweeteners: Maple syrup or honey swap 1:1 for sugar; honey browns faster, so tent with foil if needed.
– Nut-free: Use oat flour instead of almond flour and add 1 extra tablespoon melted butter or oil.
– Dairy-free: Coconut oil or vegan butter works great.
– Lemon swap: Orange zest is lovely and a little softer.
– Add-ins: A handful of chopped almonds or pecans in the topping, or a tiny sprinkle of ground ginger in the fruit for warmth.

Frequently Asked Questions

Easy & Delicious Gluten-Free Blackberry Treat

A cozy gluten-free blackberry crisp with a juicy berry filling and a golden almond-oat topping. Quick to assemble, bakes beautifully, and perfect with a scoop of vanilla ice cream.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cup fresh blackberries rinsed and patted dry
• ▢ 0.5 cup granulated sugar adjust to taste depending on berry sweetness
• ▢ 2 tbsp cornstarch thickens the filling
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tsp vanilla extract
• ▢ 0.25 tsp fine sea salt
• ▢ 1 cup gluten-free rolled oats
• ▢ 0.75 cup blanched almond flour
• ▢ 0.33 cup light brown sugar packed
• ▢ 0.25 cup chopped almonds optional for extra crunch
• ▢ 0.5 tsp ground cinnamon
• ▢ 0.25 tsp fine sea salt for the topping
• ▢ 0.5 cup unsalted butter cold, cut into small cubes
• ▢ 1 tsp lemon zest optional, brightens flavor

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease an 8x8 inch baking dish.
• Make the filling: In a bowl, toss blackberries with granulated sugar, cornstarch, lemon juice, vanilla, and a pinch of salt until berries are evenly coated. Spread into the baking dish.
• Make the topping: In a separate bowl, combine oats, almond flour, brown sugar, chopped almonds, cinnamon, and the remaining salt.
• Add cold cubed butter to the topping mixture and work it in with a pastry cutter or fingertips until coarse, clumpy crumbs form. Stir in lemon zest if using.
• Evenly sprinkle the topping over the blackberry mixture, covering it fully.
• Bake for 30 to 35 minutes, until the filling is bubbly at the edges and the topping is golden brown.
• Cool for 10 minutes to set before serving.
• Serve warm as is or with a scoop of vanilla ice cream or whipped cream.

Notes

For a nut-free version, replace almond flour with an equal amount of gluten-free all-purpose flour and omit the chopped almonds. If using frozen blackberries, do not thaw and add 0.5 tbsp extra cornstarch.