Gluten Free Blackberry Crisp

When the blackberries on the bushes that line our road start to ripen, we all let out a sigh of relief - late summer is truly here, and we are ready for all the delicious blackberry bakes, from gluten-free blackberry muffins and oat flour blackberry muffins to a pretty gluten free blackberry cake. But besides making blackberry jam, our absolute favorite way to enjoy these little beauties is in a crisp.

I don't skimp on the blackberries here, and when they're in season and this good, why would I? I call for a heaping 5 cups in this recipe, but do note that this will create a super juicy, thick layer of fruit; if you prefer a bit less fruit, reduce the amount to 3 ½-4 cups. Sometimes I'll make a gluten free blackberry apple crisp when our trees are bursting with apples, but there's something special about an all-berry crisp, especially when it's made with blackberries.

This is the Best Blackberry Crisp

A handful of simple, wholesome ingredients come together to make this beautiful, summery dessert that's equally lovely eaten cold for breakfast with a scoop of Greek yogurt. Blackberries are one of my favorite summer fruits, and when you bake this crisp, it will fill the house with a rich, fruity sweetness that's unparalleled. I also love that it's:

• Adaptable - Easily make this dairy-free by using melted coconut oil or non-dairy butter, try a different gluten-free flour, and more.
• Simple yet satisfying - Crisps are the quintessential summer dessert, making a wonderful finish to any meal, whether it's enjoyed indoors or out. And, they can be thrown together almost literally at the last minute, perfect for a last-minute BBQ or spontaneous meal with friends.
• Undetectably gluten-free - I love a recipe that doesn't call for much flour to begin with; these are the ones that are so easy to turn gluten-free without any angst! I use oat flour here, but any gluten-free flour, including a blend, will do. The focus is mostly on the buttery, toasty oat topping and, of course, the fruit!

Ingredients Needed

Here's the easy ingredient list for this delicious crisp. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Granulated sugar - Feel free to add more sugar if you prefer a sweeter filling.
• Arrowroot - A little gluten-free starch is needed to bind the filling. I like arrowroot, which is similar to tapioca, and cornstarch also works.
• Blackberries - If you have fresh blackberries, use 'em! Otherwise, frozen blackberries may be used with no need to defrost them.
• Lemon juice - I like a bit of lemon juice in the filling to balance its sweetness. You may omit this if you prefer.
• Oats - For that toasty, oaty texture, always use rolled (old-fashioned) oats.
• Oat flour - I use oat flour in the topping, but any gluten-free flour will do (you don't need much, about ½ a cup). Try almond flour, brown rice flour, or my homemade gluten free flour blend.
• Brown sugar - I like brown sugar in the topping. Either light or dark brown sugar works.
• Salt - Fine sea salt or table salt is fine.
• Spice - Use ground ginger or cinnamon.
• Butter - Unsalted butter adds richness to the topping, but melted coconut oil is also a nice (and dairy-free) choice.

Variation Ideas

• Add lemon zest to the topping - I love adding lemon zest to the topping here for a bit of bright citrus flavor.
• Fresh or dried herbs - This may seem an odd choice in a sweet recipe, but blackberries like mint, basil, or thyme. Add 1-2 teaspoons of fresh or dried herbs to the filling for a twist.
• Nuts - Add ½ cup of sliced almonds or chopped pecans to the topping for some crunch. Or try pumpkin seeds!
• Maple syrup - Use maple syrup instead of brown sugar in the filling for a cozy, naturally sweet vibe, or substitute half the sugar for maple syrup.
• Honey - Or try half honey and half sugar in the filling.
• Dairy-free - Easily turn your crisp dairy-free by using melted coconut oil or non-dairy butter in place of the butter.

Tips & Substitution Suggestions

• Chill the topping. I always place my bowl of topping in the fridge to chill while I make the filling. This lets the butter firm up slightly, making for a crisper topping later. If you find that the topping is too firm when you take it out of the fridge, break it up with your hands before scattering it over the filling.
• Enjoy at any temperature. Crisp tastes amazing warm, at room temperature, or even straight out of the fridge.
• Let it rest. After removing the crisp from the oven, let it sit for at least 15 minutes so that the filling sets up a bit. I like to let berry crisps rest even longer so that the filling can really gel (up to 1 or more hours).
• Adjust the sweetness. I like to add more sugar to blackberry crisp because the berries can sometimes be on the tart side. But you can scale up or down the amount of sugar depending on your preference and how sweet the berries are.
• Oat and oat flour substitute - Substitute almond flour and almonds for the oat flour and oats, or use 1 ½ cups of your favorite 1:1 gluten free flour blend.
• To serve: Vanilla ice cream is my favorite finish to crisp, and whipped cream or a drizzle of salted caramel sauce is also lovely. Or enjoy crisp at breakfast with regular or Greek yogurt.

Proper Storage and Reheating Instructions

• Counter - Cover the crisp with a piece of plastic or foil and store it on the counter for up to 2 days.
• Fridge - Place leftover cooled 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. You can reheat the crisp directly from the freezer: Remove the plastic and foil, and place it in a preheated 350˚F oven and heat until it's hot all the way through.
• To Reheat - Enjoy your crisp cold, or warm it in a preheated 350˚F oven until the topping is crisp and the filling is bubbly. Or heat portions in the microwave in 30-second increments until warm.