Gluten-Free Blackberry Crisp

It’s getting to that time in the summer when blackberries are not only ripe, they are so ripe that they threaten to melt in the hot sun. And there’s only one thing to do: pick them!

This is a great recipe that’s simple to make and has all the charm of a pie, without the hassle (or calories) of a crust. The oats and brown sugar also lend a lovely, crisp texture to the topping. The crisp is dairy-free and vegan, and can be easily adjusted depending on how many blackberries you have. And it’s fantastic over ice cream!

Enjoy the end of summer, my friends.

Gluten-Free Blackberry Crisp

*Adapted from the Cook Book*

For Filling:

• 8 cups fresh blackberries


• 7 tablespoons granulated sugar, or sugar substitute


• 5 tablespoons tapioca flour/starch (or other starchy gf flour)


• squeeze of lemon

For Topping:

• 1 cup gluten-free oats


• 1/2 to 3/4 cup packed brown sugar


• 1/4 cup tapioca flour/starch


• 1/4 cup brown rice flour


• 1/2 cup butter substitute (one stick)


• nutmeg and cinnamon to taste


• 1/2 cup chopped nuts

For fruit filling, stir in sugar, flour, spices, and lemon. Pour evenly into baking dish or pan. Most large baking dishes – anything larger than a pie pan – will work here; I used a 10 x 10 square pan. If you have a smaller amount of blackberries, say 5 cups, you can adjust the recipe, and a pie pan will work.

For topping, combine the oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over berries.



Bake in a 375 degree oven for 30-35 minutes, or until filling bubbles and topping is golden. For an extra-crispy topping, put under broiler for a few minutes.

Serve warm over ice cream, or cool in fridge overnight for a very tasty breakfast.