Gluten Free Berry Crisp

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This Gluten Free Berry Crisp, with the comforting but tart taste of berries, a sweet crunchy topping, served with your favorite ice cream, will be delicious all year round. Berries are not only tasty, but they are also great for your health. They contain lots of vitamins, minerals, antioxidants, and fibers, giving you no excuses not to make this recipe!

Gluten Free Berry Crisp

Gluten Free Berry Crisp

I never get tired of making crisps, such as my Healthy Apple Crisp and this gluten free Berry Crisp recipe. Crisps are the ultimate comfort dish, served with a scoop of vegan vanilla ice cream, and they are such a treat loved by those young and old.

I made this into a healthy berry crisp (while still being delicious), by making it refined sugar-free. I used maple syrup and coconut sugar to sweeten it, two of my favorite alternative sweeteners. Blueberries and blackberries were on sale at my local health food store, and I decided to stock up, but you could use any combination of berries that you like. I made this delicious Berry Crisp recipe and froze the leftovers to make Blueberry Pineapple Bread and a Blackberry Smoothie.

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Cobbler vs. Crisp?

I’m sure we have all heard of cobblers, crisps, crumbles, and more, and they all seem fairly similar. With them all involving fruit baked with some sort of crust, they are indeed quite similar.

  • Crisps and Crumbles: These have a crumbly streusel topping, instead of a batter. The topping is made with a combination of flour, butter, and sugar, and optionally nuts and oats. Instead of cane sugar and butter, I used coconut sugar and coconut oil, but vegan butter and your favorite type of sugar will also be acceptable.
  • Cobblers: These have a biscuit topping, or a batter with a cookie or biscuit-like consistency. I made my Strawberry Cobbler with a gluten-free vegan biscuit dough.

Gluten Free Crisp Ingredients

  • Berries: I used blackberries and blueberries, but this would also be delicious with raspberries or strawberries.
  • Tapioca Starch: When heated, this starch will make the fruit and its liquid thicken up.
  • Maple Syrup: Sweetens the tart berries and adds a wonderful flavor.
  • Lemon Juice: I like to add a touch of lemon juice to baked recipes with berries to round out the sweetness.
  • Vanilla Extract: This is essential in baked goods!
  • Walnuts: When pulsed in the food processor, this adds the perfect bite to your crumb topping.
  • Coconut Flour: This is the base of the crumb topping.
  • Coriander: This is a wonderful spice in baked goods.
  • Sea Salt: I use a pinch of salt in all my baked goods to bring out the flavors.
  • Coconut Oil: When used while solid, which is below 76℉ (chill in the fridge for a few minutes if necessary), coconut oil acts as an easy and less refined alternative to butter.

How To Make Vegan Berry Crisp?

To make this delicious summer berry crisp, I toss the berries with tapioca starch in a large bowl, stir in maple syrup, lemon, and vanilla. Then walnut is processed in a food processor, coconut flour, maple syrup, coconut sugar, vanilla, coriander, salt and solid coconut oil, added for a delicious and crumbly topping.

The gluten-free berry crisp is then baked until sweet berries are bubbly. It is delicious served warm with a dollop of vanilla ice cream or Coconut Whipped Cream.

When Are Blueberries In Season?

You can find juicy delicious blueberries all year-round in stores because they are grown both in the Northern and Southern hemispheres. This means that when they are out of season here, they are imported from other countries.

However, nothing beats the flavor you’ll experience from getting blueberries that are freshly picked mere hours or days before you buy them from a farm, farmer’s market, or local store. If you have access to blueberries grown nearby, the best time in the US will be April to September, roughly over summertime.

When Are Blackberries In Season?

Blackberries have a similar setup to blueberries, where they are usually found year-round, however I find most imported blackberries to be quite sour. This is a berry that taste the best when allowed to fully ripen on the bush. 

Nothing beats a blackberry picked straight off of the bush and eaten, and if you have children they will thoroughly enjoy a U-Pick farm or even you growing your own as a fun project. The best time in the US to get the sweetest blackberries grown locally is from June to August, but they can also be found a bit earlier and later.

I will note that especially for baking, even though berries are considered summer fruits to be put in summer dishes, absolutely nothing should stop you from using what you have, or even frozen berries. If you feel like having a berry crisp, cobbler, or pie in December? Knock yourself out! :)

 Berry Crisp (Gluten-Free)

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Categories

Nutrition

(Per portion)
  • Energy: 339 kcal / 1417 kJ
  • Fat: 18 g
  • Protein: 7 g
  • Carbs: 42 g

Cooking Time

  • Preparation: 5 min
  • Cooking: 25 min
  • Ready in: 30 min
  • For:
  • 4 Servings

Ingredients

Topping

Instructions

  1. Preheat oven 350 degrees. In a large bowl add berries, and toss evenly with tapioca starch. Gently stir in maple syrup, lemon juice, and vanilla. Set aside.
  2. Using a food processor, add walnuts, and pulse until finely ground.
  3. Transfer to a medium bowl, then add coconut flour, sugar, vanilla, coriander and salt.
  4. Add pieces of coconut oil, and cut into mixture using a knife or pastry cutter until mixture comes together.
  5. Sprinkle topping over fruit and bake for 25 minutes, or until golden brown. It is delicious served with ice-cream or whipped coconut cream.

Notes

crisp3wbYou may substitute almonds or pecans for walnuts.

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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17 Comments
  1. Linda @ Veganosity
    May 27, 2016

    I love crisps, and this berry crisp looks amazing, Michelle. Perfect for the holiday weekend.

  2. The Vegan 8
    May 26, 2016

    I love crisps and this one looks delicious Michelle, I really love that you used walnuts in the topping too! Yummy!

  3. Aimee
    May 26, 2016

    So gorgeous! I love desserts that are both vegan and paleo :-) And anything with coconut sugar? I’m in!

  4. Alisa Fleming
    May 25, 2016

    This is the first time I’ve seen walnuts take center stage in a crisp – such a delicious idea!

  5. Becky Striepe
    May 23, 2016

    Ooh this looks so good!

  6. Gin
    May 14, 2016

    I love the berry combo, and that topping with the walnuts is lovely! Great flavors, and it would be delicious on any crisp. Pinned, and I’m definitely making this!

  7. Donna
    May 12, 2016

    Looks so delicious! I love a good crisp filled with summer berries :)

  8. Molly Kumar
    May 12, 2016

    I love making crisps for breakfast n snacks, as they are perfect for summers. Your berry crisp looks so yum and I’ll try soon.

  9. Vanessa @ VeganFamilyRecipes
    May 12, 2016

    I love a good berry crisp and this looks like pure perfection! Love the blackberry – blueberry combo. Looks delicious!

  10. Mel @ avirtualvegan.com
    May 11, 2016

    Your berry crisp looks delicious. I just can’t get enough of berries through the summer and am always looking for new ways to eat them. I love that you used coconut flour in the topping. Great idea!

  11. Jenn
    May 11, 2016

    I love fruit crisp. It’s the perfect summer dessert. Love this berry version!

  12. Uma
    May 10, 2016

    Lovely and simple ! Great and healthy combination of ingredients:)

  13. Anjali @ Vegetarian Gastronomy
    May 10, 2016

    Yum! Love the use of coconut flour for the topping!

  14. Aimee
    May 10, 2016

    SO gorgeous! Love the ingredients you’ve used <3

  15. Kelly @ Tasting Page
    May 10, 2016

    Is there anything better than a berry crisp? A healthier, gluten free one is the answer. Looks great!

  16. Rebecca @ Strength and Sunshine
    May 10, 2016

    Looks fabulous and perfect for Spring!

  17. Letty / Letty's Kitchen
    May 10, 2016

    Can’t wait to try this–we are in the season of rhubarb and I bet it the topping will be fabulous with rhubarb! Pinned!