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+ servings
Backberry-apple crisp

Gluten-Free Apple Blackberry Crisp

Nicole Spiridakis
Juicy blackberries and crisp apples combine to make a wonderful summer dessert. Vanilla ice cream to serve is nice but not necessary!
5 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 130 kcal

Ingredients
  

For Filling

  • 3 lbs (tart) apples, peeled and sliced
  • 1-2 cups fresh or frozen blackberries
  • ½ cup light or dark brown sugar or ¼ cup maple syrup

For Topping

  • ½ cup unsalted, melted butter
  • 1 cup/120 g almond flour
  • 2 cups old-fashioned rolled oats
  • ½ cup light or dark brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt

Instructions
 

  • Preheat oven to 350° F. Place the sliced apples in a 9×13 pan. Gently fold in the blackberries and brown sugar.
  • Melt the butter and place in a large bowl. Add the almond flour, oats, brown sugar, cinnamon, and salt and mix to combine. Sometimes I add a bit more oats if the topping seems thin. Spread evenly over the apples and blackberries.
  • Place crisp in the oven and bake for 45 minutes, checking then to see if the fruit is bubbling and the topping looks crisp. If not, check every five minutes until done. Remove from oven and let cool on a rack. Serve warm or at room temperature.
  • Crisp will keep, well-covered in the fridge, for 5 days.

Nutrition

Calories: 130kcalCarbohydrates: 11gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 59mgPotassium: 62mgFiber: 2gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 38mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!