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–+ servings
gluten free berry crisp with frozen berries on a scalloped plate with vanilla ice cream and a black spoon

Gluten Free Berry Crisp with Frozen Berries

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!
Servings 8 people
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Equipment

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 8x8" 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

NOTE: This berry crisp recipe is not overly sweet, so if you prefer things on the sweeter side feel free to increase the amount of sugar in either the filling, the topping or both! 
NUTRITION INFO: This recipe makes between 6-8 servings, depending upon how hungry you are and if you're serving it alongside ice cream. The nutrition information listed below is for 1 serving, assuming 8 servings total, no ice cream on the side and that you use an equal mix of frozen blueberries and strawberries. It may vary if you choose to use a different combination of frozen fruit.
Calories: 242kcal
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: Berry Crisp, Blueberries, Dessert, Frozen Berries, Gluten Free, Oats, Strawberries, Summer Recipes, Vegetarian

Nutrition

Calories: 242kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 150mg | Potassium: 30mg | Fiber: 4g | Sugar: 18g | Vitamin A: 355IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg