Gluten-Free Berry Crisp with Oat-Almond Topping
A warm, juicy gluten-free berry crisp with an oat-almond topping that’s easy, flexible, and perfect for beginners.
Ingredients
Filling
- Frozen or fresh berries Do not thaw frozen berries
- Maple syrup or honey
- Cornstarch
- Lemon juice
Topping
- Certified gluten-free oats Old-fashioned oats preferred
- Almond flour
- Sliced almonds Sub pecans or omit for allergies
- Brown sugar or coconut sugar Either works; can mix both
- Cinnamon
- Salt
- Melted butter
Instructions
- Preheat oven to 350°F and grease an 8×8 or 9×9 dish.
- Make the filling: Toss berries with maple syrup, cornstarch, and lemon juice.
- Spread the filling evenly in the baking dish.
- Mix the topping: Combine oats, almond flour, almonds, sugar, cinnamon, and salt.
- Stir in melted butter until crumbles form.
- Sprinkle the topping over the berry filling without packing it down.
- Bake 40–50 minutes until the fruit is bubbling and the topping is golden; tent with foil if browning quickly.
- Cool for 10 minutes to allow juices to set.
Notes
Make ahead; reheat gently. Refrigerate leftovers up to 3 days. Freezes well once baked. Crisp thickens as it cools. Flexible ingredients and bakes in one dish.