There is nothing more wonderful than farm fresh berries baking in the oven with a sweet, golden crisp on top! We still have blackberries going strong where we live, and the kids and I were able to go and grab a few pounds a few days ago. I’ve wanted to tackle a perfect berry crisp along with a berry ice cream before the summer is in the rear view mirror. I’m usually a little late on the whole perfect recipe for the season thing, but hey – you’ll have your berry crisp ready for next summer!
I absolutely love cobblers and crisps but I do want to touch on quality real quickly before we dive into the recipe. We have found that the brand and quality of the oats really does make a difference. We end up with tummy aches and constipation when the oats have too many chemicals or are not gluten free.
The only company that I’ve found that is doing glyphosate testing and is certified gluten free is One Degree Organics. I’m a huge fan of them as a company, and I love their info on their website!
I do know many folks can’t use oats in any recipes, but we’ve found that quality does matter! The sprouting of the oats also breaks down the phytic acid of the oats and makes it much easier to digest for the gut! It’s worth the extra pennies – trust me.
This is a super simple recipe that kiddos love to jump in on as well. And don’t forget, if you’re looking for some info on how your gut is doing, you can always take my FREE gut health quiz or check out my FREEBIE area where you’ll find some more recipes, shopping lists and guides!
I’d love to hear how you enjoy this recipe. Feel free to throw in any fresh fruit that you’d like and see which variation you enjoy the most!
Gluten Free Blackberry Crisp – Gluten free, dairy free, sugar free
For the filling:
- 10 cups fresh, ripe blackberries
- ¼ Cup arrowroot powder
- 3 TB maple syrup
For the topping:
- 4 cups gluten free oats
- Almond flour, 1 cup
- 1 ¼ cup coconut sugar
- 1 ¼ cup coconut oil
- 2 tbs maple syrup
- ¾ tsp salt
- ½ cup chopped pecans
- Preheat the oven to 350 degrees.
- Place all the berries in a 8×11 pan and sprinkle the arrowroot over the top as well as drizzling the maple syrup. Gently mix the maple and arrowroot into the berries until the white powder is no longer visible.
- Set aside and make the topping.
- Melt the coconut oil over low heat until liquid and add the maple syrup to the oil.
- Mix together the gluten free (sprouted if possible!) oats, almond flour, and salt.
- Pour the coconut oil and maple over the dry ingredients and thoroughly mix.
- Spread the topping over the berries and make sure that everything is covered.
- Roughly chop the pecans and push them into the oat topping so they’ll brown evenly on the top.
- Place the berry crisp in the oven for 35-40 minutes or until the berry mixture is beginning to bubble around the sides and the pecans are starting to brown.
- Let cool for 15 minutes before serving.
**We love to serve this with our coconut whipped cream as a wonderfully healthy and delicious side!