Gluten Free Apple Blackberry Crisp

Whether it's the start or the end of apple season, there's no wrong time to make a blackberry apple crisp. Like my gluten free blackberry crisp, this deliciously cozy, mega apple-y crisp falls squarely in the rustic, homey category, making it the perfect dessert to bridge the transition from summer into fall. And did I mention that it's a naturally gluten free recipe that needs just 15 minutes or less to make?

Crisps are one of the simplest desserts that you can make and one of the most welcome. You can dress them up or down with a scoop of ice cream or a spoonful of whipped cream, slip a bit of vanilla yogurt alongside, or happily serve them plain. The crisp, buttery oat topping is so crave-worthy that you might find yourself nibbling around the edges of the pan when no one's looking. Check out my any fruit crisp recipe for more on baking fruit crisps!

Why I Love This Apple Berry Crisp

This gorgeous apple and blackberry crisp is easy to put together and isn't overly sweet (meaning you'll really taste the fruit - which is the whole point, in my opinion!). Here's why you'll love this gluten-free crisp:

• It's big on fruit flavor. Fruit is the star of this show, and you can use any type of apple you like. I love picking Gravensteins from our tree (they are, of course, also wonderful in a gluten free apple pie) to use in this recipe.
• It makes good use of seasonal produce. Got apples? Got berries? Make crisp! We have two apple trees on our property, and let me tell you that they keep me busy during late summer and early fall! Crisps are a superb way to highlight fresh fruit without much effort.
• Easy to adapt. I've outlined some variation ideas below, but the gist is that you can use the general method for making this crisp with whatever fruit you like. Try pears, summer stone fruit, blueberries, etc., along with the apples.
• Entirely gluten-free. All the ingredients needed to make this delectable gluten-free crisp are gluten-free, so everyone can eat it!

Ingredients Needed

From simple components comes dessert perfection. Here's a look at what you'll need, and make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Apples - Any firm baking apples will work here (or more practically, whatever's on your backyard tree or at your local farmstand).
• Blackberries - I use 1-2 cups of blackberries, depending on what I have on hand. You may use frozen berries if you wish.
• Granulated sugar - Substitute maple syrup to naturally sweeten the filling and give it a bit of fall flavor.
• Arrowroot powder - This helps to thicken the filling and hold it together. Cornstarch works equally as well.
• Lemon - I like a squeeze of fresh lemon juice to balance the sweetness of the filling, but this is an optional addition.
• Butter - Use unsalted butter or non-dairy butter in the topping.
• Oat flour - Learn how to make oat flour or pick up a package at the store. Substitute almond flour or brown rice flour if you don't eat oats.
• Oats - I prefer old-fashioned (rolled) oats here, but in a pinch, you can use instant oats. Just know that the texture will be slightly different.
• Brown sugar - Light or dark brown sugar, or try coconut sugar.
• Cinnamon - A little cinnamon adds warmth.
• Salt - Fine sea salt or table salt.

Variations

• Add coconut - Flaked or shredded coconut would also be amazing in this topping.
• Omit the blackberries - You can make this as a plain apple crisp if you leave out the blackberries. Add 2 more apples if you go this route.
• Throw in some nuts - Sliced almonds in the topping would be lovely for crunch, or try chopped pecans or pistachios, or pumpkin seeds.
• Vanilla - Sprinkle 2 teaspoons of pure vanilla extract over the apples before mixing up the filling.

Serving Options

I love to serve a healthy portion of gluten-free crisp with a big scoop of vanilla ice cream, or a soft pile of whipped cream. You can serve crisp with plain Greek yogurt for a tangy flavor contrast, or spoon over some plain or vanilla whole-fat yogurt. And a drizzle of salted caramel sauce is always nice.

How to Store & Reheat

• Counter - Cover the crisp with plastic or foil and store it on the counter for up to 2 days.
• Fridge - Place leftover crisp in an airtight container or leave it in the baking pan, cover it tightly, and store it in the fridge for up to 5 days. 
• Freezer - Freeze the whole crisp by wrapping the baked and cooled crisp in a layer of plastic and a layer of foil, then store it in the freezer for up to one month. And, you can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven until it's hot all the way through.
• To Reheat - Enjoy your crisp cold, or warm in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or place portions in bowls and heat them in the microwave in 30-second increments until warm.