All you need is a bag of frozen berries and 10 minutes of active prep time to make this Gluten Free Berry Crisp with Frozen Berries come to life! It’s warming and comforting, not overly sweet, and naturally gluten free so everybody can enjoy it. The frozen berry filling gets thick, gooey and bubbly and it’s rounded out with a gluten free crisp topping that’s buttery and delicious. The perfect, easy summer dessert!
Berry crisp is one of the most quintessential summer desserts. Like truly is there anyone that doesn’t like it!? It’s low maintenance to make, perfect for serving a crowd and is totally crave-worthy alongside some vanilla bean ice cream. So it’s about time that I got my own version up on the blog for ya!
This gluten free berry crisp is made with frozen berries….yup, I said it. Bet you didn’t know that you can make the most perfect berry crisp with that bag of mixed berries chilling in your freezer. Not only are frozen berries more convenient, but they’re often cheaper, and you wouldn’t even be able to tell the difference. Just as delicious as fresh fruit!
The frozen berry filling gets thick, gooey and bubbly, then it’s topped off with a gluten free crisp/crumble topping that’s buttery and delicious. It’s the perfect pairing, that requires minimal hands-on time and just a little patience as it bakes in the oven. And my version is lighter on the sugar compared to most berry crisps, so it won’t put you into a total sugar coma. Can’t wait to hear what you think!
Why You’ll Love this Gluten Free Berry Crisp with Frozen Berries
- It’s easy to make, with only 10 minutes of active prep work!
- This berry crisp uses frozen berries, which are cheaper and more convenient.
- It’s naturally gluten free, and can easily be made dairy free.
- It’s the perfect combo of gooey berry filling and crisp, buttery topping.
- This is a great summer dessert recipe for feeding a crowd!
What You Need to Make Gluten Free Berry Crisp with Frozen Berries
For the Frozen Berry Filling:
- Frozen Berries: You can make the most delicious berry crisp by using frozen berries, which is not only convenient but also cheaper! No need to thaw them first. I did an equal mix of blueberries and strawberries, but any combination of berries will work.
- Gluten Free 1-to-1 Flour: My favorite brands are King Arthur Flour and Bob’s Red Mill. The flour will help to thicken up the filling… nobody likes a soup-y berry crisp! If you aren’t gluten free, you can substitute an equal amount of normal AP flour.
- Cane Sugar: Or granulated sugar. A light amount to offset the natural tanginess of the berries. If you prefer things sweeter, increase this to 1/4 cup.
- Lemon Juice: Adding a touch of fresh lemon juice not only brightens things up, but also helps to break down the berries and thicken the fruit juices.
- Vanilla Extract: Measure with your heart!
- Kosher Salt: Yes, salt belongs in sweet treats too. It enhances all the other flavors!
For the Gluten Free Crisp:
- Gluten Free 1-to-1 Flour: My favorite brands are King Arthur Flour and Bob’s Red Mill.
- Gluten Free Rolled Oats: Make sure they’re gluten free certified if you’re celiac. Otherwise, any rolled / old-fashioned oats will work. I love using Bob’s Red Mill Protein Oats for a protein boost!
- Brown Sugar: We are using a mixture of brown sugar and cane sugar in this gluten free crisp to create a topping that’s not too crispy and not too soft.
- Cane Sugar: Or granulated sugar.
- Cinnamon & Kosher Salt: To add a bit more flavor to the crisp!
- Unsalted Butter: Make sure it’s cold and cut into cubes, NOT softened or melted. If you only have salted butter, that’s totally fine too…just omit the added kosher salt.
How To Make this Easy Berry Crisp with Frozen Berries
Prepare Frozen Berry Filling:
First, preheat your oven to 350F. Then, in a large bowl add all of the berry filling ingredients and stir until combined. It will look like there’s too much flour/dry ingredients but trust the process! Transfer the berry filling to your 8×8″ baking dish.
Prepare Gluten Free Crisp:
In another medium bowl, mix together the gluten free flour, oats, brown sugar, cane sugar, cinnamon, and salt. Then, add in the cubed butter and use your hands to incorporate it into the dry ingredients, until the texture resembles coarse crumbs.
Sprinkle Crisp over Berry Filling & Bake:
Next, sprinkle the crisp mixture evenly over the top of the berry filling. Transfer to the oven to bake for about an hour, or until the filling is bubbly and the crisp is slightly golden. Optionally, switch to broil for a few additional minutes.
Let Cool & Serve with Vanilla Ice Cream:
Allow the berry crisp to cool for at least 10 minutes (so you don’t burn your tongue!), then serve alongside some vanilla bean ice cream and enjoy!
Substitution FAQs:
- I’m not gluten free, can I use normal flour and oats instead? Yes of course! Normal AP flour and rolled oats are a 1-to-1 swap in this recipe.
- Can I make this berry crisp dairy free? Yes! Just swap in a vegan butter – my favorite is Country Crock Plant Butter. And of course, serve it with some dairy-free vanilla ice cream instead.
- Can I thaw the frozen berries or use fresh berries instead? This recipe was purposely crafted with frozen berries in mind, so I would NOT recommend swapping in thawed berries or fresh berries.
- Can I make this refined sugar free? Although you could technically substitute an equal amount of coconut sugar, the results will not be as great. The topping will be softer and less crispy.
How Should I Store Leftover Berry Crisp with Frozen Berries?
This Gluten Free Berry Crisp with Frozen Berries is delicious right out of the oven, but also great as leftovers! After it has cooled down completely, either cover the baking dish with plastic wrap or transfer it to an airtight container and store in the fridge for 4-5 days. To re-heat, transfer your serving to a heat-safe dish and microwave for 3-60 seconds. You can also re-heat the whole pan in the oven at 350F for about 10-15 minutes, or until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Dessert Recipes?
- Honey Lemon Raspberry Cake
- Lemon Poppyseed Muffins
- Strawberry Snack Cake
- Lemon Pistachio Olive Oil Cake
- Key Lime Pie Cookies
Gluten Free Berry Crisp with Frozen Berries
Equipment
- spatula
- medium bowl
- spoon
- 8×8" baking dish
Ingredients
For the Berry Filling:
- 24 oz frozen berries NOT thawed (I did a mix of blueberries & strawberries)
- ¼ cup gluten free 1-to-1 flour or AP flour if not GF (31g)
- 3 tbsp cane sugar or granulated sugar (39g)*
- ½ tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp kosher salt
For the Gluten Free Crisp:
- ½ cup gluten free 1-to-1 flour or AP flour if not GF (62g)
- ½ cup gluten free rolled oats (63g)
- 3 tbsp packed brown sugar (36g)*
- 2 tbsp cane sugar or granulated sugar (26g)*
- ½ tsp cinnamon
- ¼ tsp kosher salt
- ½ cup unsalted butter cold & cut into cubes (113g)
For Serving:
- vanilla bean ice cream
Instructions
- First, preheat your oven to 350F. Then, in a large bowl (or directly in the baking dish) add all of the berry filling ingredients and stir until combined. It will look like there's too much flour/dry ingredients but trust the process! Transfer the berry filling to your 8×8" baking dish.24 oz frozen berries, ¼ cup gluten free 1-to-1 flour, 3 tbsp cane sugar, ½ tbsp lemon juice, 1 tsp vanilla extract, ¼ tsp kosher salt
- In another medium bowl, mix together the gluten free flour, oats, brown sugar, cane sugar, cinnamon, and salt. Then, add in the cubed butter and use your hands to incorporate it into the dry ingredients, until the texture resembles coarse crumbs.½ cup gluten free 1-to-1 flour, ½ cup gluten free rolled oats, 3 tbsp packed brown sugar, 2 tbsp cane sugar, ½ tsp cinnamon, ¼ tsp kosher salt, ½ cup unsalted butter
- Sprinkle the crisp mixture evenly over the top of the berry filling. Transfer to the oven to bake for about 1 hour, or until the filling is bubbly and the crisp is slightly golden. Optionally, switch to broil for a few additional minutes.
- Allow the berry crisp to cool for at least 10 minutes, then serve alongside some vanilla bean ice cream and enjoy!vanilla bean ice cream
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.