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.