Berry Crisp (Gluten-free and dairy-free)

I don’t know about you, but I love a really good fruit crisp for dessert. Apple or pear crisp in the fall, peach crisp towards the end of summer, and berry crisp all summer long. The best part of a crisp is the crispy crumby topping. And what makes the topping so crispy and delicious is usually softened butter combined with flour and sugar. But if you can’t eat gluten or dairy, it can be hard to find a really good crisp. Until now.

I’ve been experimenting with different ingredients for the best crumb topping and this is it. By using tapioca flour with a non-dairy butter made mostly with cashews, I have found the perfect crumb topping that would be perfect on any of your favorite crisps. I usually stick with just blueberries when making a berry crisp but I had some strawberries, blackberries, and blueberries that were starting to get soft, and I decided to use them all together in this crisp. The results are heavenly! You could even try topping this with a non-dairy whipped topping. I hope you like it!

Berry Crisp – Gluten-free and Dairy-free

Elizabeth Tague
This is a delicious berry crisp that uses blueberries, strawberries, and blackberries for the berry base with an oatmeal and almond flour topping that uses dairy free butter to make an amazingly crisp streusel. You will never miss the gluten or the dairy!
5 from 2 votes
Prep Time 25 mins
Cook Time 45 mins
Course Brunch, Dessert, Snack
Cuisine American
Servings 6
Calories 246 kcal

Equipment

  • Oven heated to 350°
  • 8×8 Baking dish
  • Cutting board
  • Measuring Cups and Spoons

Ingredients
  

Berry Base

  • 4 cups sliced berries – strawberries, blueberries, blackberries
  • 1 TBS lemon zest
  • 1 TBS lemon juice
  • 4 TBS gluten-free flour or tapioca flour

Topping

  • 4 TBS non-dairy butter (preferably unsalted) softened
  • ¾ cup old-fashioned oats processed in food processor or high-powered blender for 20 seconds to partially grind them up
  • ¼ cup almond flour
  • cup maple sugar can also use coconut sugar
  • 2 TBS pure maple syrup

Instructions
 

  • Pre-heat oven to 350°.
    Fresh sliced berries in a bowl
  • Berry Mixture: Slice berries and place in mixing bowl. Add lemon juice and lemon rind, mix to evenly coat berries with lemon juice. Sprinkle berries with gluten-free flour and toss to coat. Pour berry mixture into baking dish and spread out evenly.
  • Crumb Topping: In medium sized mixing bowl, combine oats, almond flour, and maple sugar. Add softened butter and maple syrup, and mix until large crumbs form. Drop large pieces of crumb topping onto berry mix randomly, leaving some areas open where berries peek through.
  • Bake for 40 – 45 minutes, until berry mixture is bubbling and crumb topping is golden brown. Cool on baking rack until cool enough to eat. This is really good served with non-dairy whipped topping or non-dairy ice cream.
    Berry Crisp

Notes

Since my husband and I have gone gluten-free and dairy-free, I have been trying to re-create my old family recipes that were made with regular flour and butter. It has been a true labor of love combined with some trial and error.  
I used tapioca flour in this recipe and I really like how it turned out.  The non-dairy butter I used for this recipe is Miyoko’s European Style Cultured Vegan butter.  They have unsalted baking sticks made especially for baking.  I use this brand for all my non-dairy baking and it is the closest thing to real butter that I have found so far.  You need to use fresh berries for this recipe, frozen berries will have too much water content and the crisp may turn out too watery.  
If you make this recipe, please make sure to let me know how it turned out!  

Nutrition

Sodium: 65mgCalcium: 51mgVitamin C: 59mgVitamin A: 12IUSugar: 20gFiber: 4gPotassium: 241mgCalories: 246kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 3gSaturated Fat: 2gFat: 11gProtein: 3gCarbohydrates: 37gIron: 1mg
Keyword berries, berry crisp, fruit crisp, fruit desserts, summer desserts
Tried this recipe?Let us know how it was!