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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Servings:
Calories: 120kcal
Ingredients
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.