Easy Gluten-Free Blackberry Crisp (Vegan)

Amazing Blackberry Desserts

We’ve been taking advantage of the sweet blackberries available in the height of summer to make all kinds of blackberry recipes, and these are our favorites:

• Blackberry Cobbler (Gluten-Free, Vegan)
• Blackberry Muffins (Gluten-Free, Dairy-Free)
• Blackberry Scones (Gluten-Free, Dairy-Free)

Perfect Blackberry Crisp

And of course, we can’t finish the summer without making this gorgeous blackberry crisp, so here’s one for this time of year.

A glorious bed of sweet and juicy blackberries finished with an amazingly crunchy topping… YUM!

Plus, if you add a scoop of vanilla ice cream on the side, it’ll be one of your favorite summer desserts or breakfast (no one’s judging!).

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this easy gluten-free blackberry crisp recipe are easily accessible at the local grocery stores (nothing fancy required!).
• Very Easy to Make: Preparing this gluten-free berry dessert is a cinch, with just 10 minutes of hands-on time. If you start now, you can enjoy this delicious dessert in almost no time at all!
• Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this easy blackberry crisp is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this easy gluten-free blackberry crisp recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Blackberries: I like using fresh ripe blackberries during the summer months. However, if you don’t have access to fresh berries, go ahead and use frozen blackberries instead. Alternatively, feel free to swap out the blackberries for other types of berries instead (such as raspberries, blueberries, strawberries, or a mix of berries).
• Sugar: I used light brown sugar, but you may also use white sugar, cane sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Lemon Juice: I like using fresh lemon juice for best results, but if you don’t have fresh lemons, bottled lemon juice will work too.
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t have it or are not a fan of vanilla, feel free to leave it out.
• Oats: Rolled oats (old-fashioned oats) or quick cooking oats will work. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because most oats are processed in facilities that also process other gluten-containing grains). Also, note that some Celiacs may react to oats in the same way that they react to gluten, so this will depend on how your body reacts.
• Cinnamon: A pinch of ground cinnamon adds a beautiful flavor to the oat topping, so I highly recommend adding it!
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Butter: I used unsalted dairy-free butter (vegan butter) to keep this recipe dairy-free and vegan. You may also use coconut oil if you wish (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a stronger coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Ice Cream: As a decadent dessert, this fresh blackberry crisp goes amazing with a scoop of dairy-free vanilla ice cream (or whipped cream). Alternatively, you can eat it on its own as breakfast or a sweet snack.

How to Make Gluten-Free Blackberry Crisp (Step by Step):

1. Preheat Oven and Grease

Preheat the oven to 375F (190C). Grease a baking dish with dairy-free butter or vegetable oil or nonstick cooking spray and set aside.

2. Prepare Blackberry Filling

In a large bowl, combine the cherries with the 2 tablespoons of light brown sugar, lemon juice and vanilla extract, and mix well, then set it aside for 5 to 10 minutes.

3. Prepare Oat Topping

In another large mixing bowl, combine the oats, light brown sugar, ground cinnamon, gluten-free all-purpose flour, salt and dairy-free butter chunks.

Use se two knives to cut up the butter into smaller pieces in a criss-cross motion (or use a pastry cutter if you have one), mixing all the ingredients as you do it.

4. Assemble Blackberry Crisp

Place the blackberry filling in the prepared baking dish, then top it with the oat crisp topping.

5. Bake Until Golden

Place the casserole dish on a baking tray and bake until the gluten-free blackberry crisp is golden brown (around 25 minutes if you used fresh berries, or 35 minutes for frozen berries).

6. Serve and Enjoy

Serve the blackberry crisp warm with a scoop of vanilla ice cream, if desired.

Dish by Dish Tips/Tricks:

• Fresh or Frozen Blackberries: I like using fresh blackberries when it’s blackberry season. However, if you don’t have access to fresh berries, go ahead and use frozen blackberries in this easy dessert instead.
• Use Other Berries: Alternatively, feel free to swap out the blackberries for other types of berries instead (such as raspberries, blueberries, strawberries, or a mix of berries).

Recipe FAQs:

Other Berry Recipes to Enjoy:

• Easy Blueberry Pie (Gluten-Free, Dairy-Free)
• Mixed Berry Crumble (Gluten-Free, Vegan)
• Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
• Raspberry Muffins (Gluten-Free, Dairy-Free)
• Mixed Berry Crisp (Gluten-Free, Dairy-Free)

Gluten-Free Dessert Recipes to Indulge In:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Gluten-Free Blackberry Crisp (Dairy-Free, Vegan)

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★★★★★

5 from 1 review

• Author: Felicia Lim
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

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Description

You’ll love this easy gluten-free blackberry crisp. With a bed of sweet, juicy blackberries topped with a crunchy oat topping, it’s a delicious breakfast, or a perfect dessert with a big scoop of ice cream. Totally dairy-free and vegan too.

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Ingredients

Units USM Scale 1x2x3x

For The Blackberry Filling:

• 4 cups fresh blackberries, pitted
• 2 tablespoons light brown sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Oat Topping:

• 3/4 cup gluten-free oats
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup cold unsalted dairy-free butter, cut into chunks

For Serving (Optional):

• Dairy-free vanilla ice cream

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Instructions

1. Preheat Oven and Grease: Preheat the oven to 375F (190C). Grease a baking dish with dairy-free butter or vegetable oil or nonstick cooking spray and set aside.
2. Prepare Blackberry Filling: In a large bowl, combine the cherries with the 2 tablespoons of light brown sugar, lemon juice and vanilla extract, and mix well, then set it aside for 5 to 10 minutes.
3. Prepare Oat Topping: In another large mixing bowl, combine the oats, light brown sugar, ground cinnamon, gluten-free all-purpose flour, salt and dairy-free butter chunks, and the use two knives to cut up the butter into smaller pieces in a criss-cross motion (or use a pastry cutter if you have one), mixing all the ingredients as you do it.
4. Assemble Blackberry Crisp: Place the blackberry filling in a casserole dish, then top it with the oat crisp topping.
5. Bake Until Golden: Place the casserole dish on a baking tray and bake until the gluten-free blackberry crisp is golden brown (around 25 minutes if you used fresh berries, or 35 minutes for frozen berries).
6. Serve and Enjoy: Serve the blackberry crisp warm with a scoop of vanilla ice cream, if desired.

Notes

Blackberries: I like using fresh blackberries when it’s blackberry season. However, if you don’t have access to fresh berries, go ahead and use frozen blackberries instead. Alternatively, feel free to swap out the blackberries for other types of berries instead (such as raspberries, blueberries, strawberries, or a mix of berries).

Sugar: I used light brown sugar, but you may also use white sugar, cane sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Lemon Juice: I like using fresh lemon juice for best results, but if you don’t have fresh lemons, bottled lemon juice will work too.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, but if you don’t have it or are not a fan of vanilla, feel free to leave it out.

Oats: Rolled oats (old-fashioned oats) or quick cooking oats will work. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because most oats are processed in facilities that also process other gluten-containing grains). Also, note that some Celiacs may react to oats in the same way that they react to gluten, so this will depend on how your body reacts.

Cinnamon: A pinch of ground cinnamon adds a beautiful flavor to the oat topping, so I highly recommend adding it!

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free and vegan. You may also use coconut oil if you wish (if so, I recommend using refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil which has a stronger coconut smell and taste). Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Ice Cream: As a decadent dessert, this fresh blackberry crisp goes amazing with a scoop of dairy-free vanilla ice cream (or whipped cream). Alternatively, you can eat it on its own as breakfast or a sweet snack.

Storing: To store, cover the gf blackberry crisp with plastic wrap or aluminum foil, and store in the refrigerator for up to 3 days. Reheat this blackberry dessert in the oven for a few minutes until topping is crispy again before serving.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Desserts
• Method: Baking
• Cuisine: American

Keywords: gluten-free blackberry crisp

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