Sarah Bakes Gluten Free

  • HOME
  • RECIPES
    • breads
    • breakfast
    • brownies & bars
    • cookies
    • cupcakes & cakes
    • desserts
    • frozen treats
    • giveaways
    • holiday sweets
    • muffins & scones
    • pies & tarts
    • recipe roundups
    • smoothies & drinks
    • snacks & appetizers
  • FLOUR BLEND
  • ABOUT
    • meet sarah
    • privacy policy
  • CONTACT
    • let’s work together!

gluten free berry crisp

July 1, 2012 by Sarah 3 Comments

One of the many reasons I love summer…all of the fresh fruit!  The berries are perfectly ripe, the watermelon is extra juicy, and the peaches are super sweet.  There are so many yummy desserts to make with summer fruit, but my favorite is a good crisp or cobbler!  They come together quickly and are full of natural sweetness from the beautiful fruit. 

I have made many berry crisps in my life, but I wanted to come up with my own recipe.  The kids and I made this berry crisp the other day and it is a winner!  I prefer there to be more fruit than the topping.  Don’t get me wrong, I love that chewy, crisp topping…but the fruit has got to be the star!  I used a mixture of frozen berries and some fresh blueberries that I had in the fridge.  If you use frozen, just be sure to thaw them and drain.  This will ensure even cooking.  Use a combo of your favorite berries and I promise it will be divine!  Promise me you won’t even think about eating this crisp without a scoop of vanilla ice cream.  Is there any other way to enjoy a warm, berry crisp?

gluten free berry crisp

serves 8

  • 5 cups mixed berries, fresh or frozen (thawed and drained)*
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup certified gluten free rolled oats
  • 3 tablespoons milk (I used coconut milk)
  • 1/4 cup pure maple syrup
  • 1/4 cup brown sugar
  • 1/4 cup coconut oil, melted
  • 1/2 cup Sarah’s gluten free flour blend
  • 1/2 teaspoon cinnamon

Preheat oven to 375 degrees.  In large mixing bowl, gently toss berries with sugar and cornstarch.  Pour into 8×8 inch square baking dish and set aside.  In medium mixing bowl, combine oats and milk.  Allow to sit for 5 minutes to soften.  Add maple syrup, brown sugar and coconut oil to oats.  Stir to combine.  Add the flour blend and cinnamon.  Mix together and spread over the top of berries.  Bake for 40-45 minutes until bubbly and topping is golden brown.  Best served warm.

*I used a mixture of blueberries, raspberries, and blackberries.

you know you want to dig in and take a bite!

Filed Under: desserts, summer Tagged With: desserts, gluten free

let's stay connected!

subscribe and receive our weekly newsletter!

Please wait...

Thank you for sign up!

« coconut raspberry macaroons
gluten free banana muffins »

Comments

  1. Jordan says

    June 13, 2013 at 10:01 pm

    Great recipe! Wanted to let you know I featured you here:
    http://www.cheapeatsthriftycrafts.com/cheap-gluten-free-summer-recipes

    Have a great day!

    Reply
    • sarahbakesgfree@gmail.com says

      June 14, 2013 at 3:32 pm

      thank you for sharing, Jordan!

      Reply
  2. Samantha Rosenberg says

    June 15, 2013 at 12:00 pm

    This was a great recipe! I ended up using 1 cup of strawberries and 4 cups of rhubarb for the 5 cups of berries and it came out great! Thanks for the recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

HELLO THERE!

I'm Sarah, the baker and blogger here at Sarah Bakes Gluten Free. Creating gluten, dairy and egg free recipes, that are approachable and delicious. So glad you are here to bake with me! read more...

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

let's stay connected!

subscribe and receive our weekly newsletter!

Please wait...

Thank you for sign up!

Follow on Instagram

Copyright © 2025 · Tasteful theme by Restored 316

Copyright © 2025 · Tasteful Theme on Genesis Framework · WordPress · Log in