Gluten Free Blackberry Crisp -

5 from 1 vote

Gluten Free Blackberry Crisp

A buttery oat topping floats above a thick, jammy layer of fresh blackberries in this gluten free blackberry crisp, which makes the most of summer's wild berries.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 262kcal

Author: Nicole Spiridakis

Ingredients

¾ cup granulated sugar
2 tablespoons arrowroot , or cornstarch
4-5 cups blackberries
1 tablespoon lemon juice
1 ½ cups old-fashioned rolled oats
½ cup oat flour , or gluten-free flour (60 grams)
½ cup brown sugar (light or dark)
½ teaspoon fine sea salt
½ teaspoon ground ginger or cinnamon
8 tablespoons unsalted butter , melted and cooled, plus more for the baking dish

US Customary - Metric

Instructions

Lightly butter an 8 or 9-inch square baking pan. Preheat the oven to 375℉.
Make the topping: In a medium bowl, mix together the 1 ½ cups old-fashioned rolled oats, ½ cup oat flour, ½ cup brown sugar, ½ teaspoon fine sea salt, and ½ teaspoon ground ginger. Drizzle in the 8 tablespoons unsalted butter and stir until it is incorporated.
Make the filling: In a large bowl, whisk ¾ cup granulated sugar and 2 tablespoons arrowroot, then add the 4-5 cups blackberries and 1 tablespoon lemon juice. Stir and toss gently to coat, then spread the filling out evenly in the baking dish.
Place in the oven and bake until the topping is golden and firm and the the fruit juices are bubbling around the edges, about 45-50 minutes. Remove to a wire rack and let cool for at least 15 minutes before serving. Crisp may be served warm or at room temperature.

Notes

CN's Tips

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.

Nutrition