Healthy Berry Crisp

Healthy Berry Crisp – Gluten Free is a bright, easy dessert that shows off sweet and tart berries. This crisp uses a mix of strawberries, blueberries, blackberries, and raspberries with a simple, crunchy oat and almond topping. It bakes fast and feels lighter than a cake. If you want a full meal idea to serve alongside, try our crispy healthy baked chicken cutlet for a simple main dish.

Why You’ll Love This Recipe

• Quick & easy: simple prep and a single pan to bake.
• Simple ingredients: fresh fruit, oats, almond flour, and a little butter.
• Gluten-free: made with almond flour and old-fashioned oats for a safe, tasty treat.
• Crowd-pleaser: warm, bubbly fruit with a crunchy topping everyone enjoys.
• Comforting and fresh: bright berry flavor with a buttery oat crust you can eat any season.

This version stands out because the topping blends oats, almond flour, and nuts for a nutty crunch. The filling uses a touch of corn starch and maple syrup for a thick, naturally sweet sauce that is not too heavy.

Ingredients

For the berry filling:

• 2 lbs fresh mixed berries (strawberries hulled and chopped, plus blueberries, blackberries, raspberries)
• 1/4 cup coconut sugar (or use light brown sugar if preferred)
• 1/3 cup real maple syrup
• 3 tablespoons corn starch (helps thicken juices)
• 1/2 teaspoon ground cinnamon

For the crisp topping:

• 1 cup old-fashioned oats (not quick-cooking)
• 1/2 cup blanched almond flour (adds tender, gluten-free texture)
• 1/2 cup chopped walnuts or pecans (your choice)
• 1/2 cup light brown sugar or coconut sugar (for sweetness)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup melted butter (unsalted works best)

Notes: use firm, ripe berries for the best flavor. If you want less sugar, reduce the brown sugar or coconut sugar in the topping.

How to Make Healthy Berry Crisp – Gluten Free

1. Preheat and prep the pan. Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. Preheating helps the topping brown evenly.
2. Prepare the berries. Rinse and dry all berries. Hull and chop the strawberries into bite-sized pieces so they cook evenly. Place all the berries in a large bowl.
3. Mix the filling. Add 1/4 cup coconut sugar, 1/3 cup maple syrup, 3 tablespoons corn starch, and 1/2 teaspoon cinnamon to the berries. Fold gently so the berries stay whole but get coated. The corn starch will thicken the juices as it bakes.
4. Spread the berries in the pan. Pour the berry mix into the prepared baking dish and spread in an even layer so it covers the bottom. Even spreading helps uniform bubbling.
5. Make the crisp topping. Wipe out the mixing bowl and add 1 cup old-fashioned oats, 1/2 cup almond flour, 1/2 cup chopped nuts, 1/2 cup brown or coconut sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt. Stir to combine.
6. Add butter and form crumbs. Pour 1/2 cup melted butter over the dry topping mix. Stir until the mixture looks crumbly but slightly wet. It should hold together a bit when pressed. This makes a crunchy, golden top.
7. Top the berries. Use a spoon or your hands to scatter the crisp topping evenly over the berry layer. Make sure some berries peek through for good bubbling.
8. Bake. Place the dish on the middle rack. Bake 35–40 minutes until the edges bubble and the top is golden brown. The topping should be crisp to the touch and the berry juices thick and glossy.
9. Cool slightly before serving. Remove from the oven and let cool 10–15 minutes so the filling sets a bit. Serve warm with ice cream, whipped cream, or yogurt.

How to Serve Healthy Berry Crisp – Gluten Free

• Spoon warm crisp into bowls. Add a scoop of vanilla ice cream for a classic touch.
• For a lighter option, top with plain or vanilla Greek yogurt and a drizzle of maple syrup.
• Garnish with a few fresh berries or a sprinkle of chopped nuts for texture.

How to Store Healthy Berry Crisp – Gluten Free

• Room temperature: keep covered for up to 2 hours. Serve warm same day for best texture.
• Refrigerator: cover tightly and store up to 3–4 days. Reheat single servings in the microwave or warm the whole dish in a 325°F oven until heated through.
• Freezing: freeze portions in airtight containers for up to 2 months. Thaw in the fridge overnight and reheat in the oven at 325°F until warm and bubbly.

Tips to Make Healthy Berry Crisp – Gluten Free

• Use fresh or thawed frozen berries. If using frozen, do not thaw fully—toss frozen berries with the sugar and cornstarch so they release less water.
• Old-fashioned oats give better crunch than quick oats.
• Press the topping slightly so it bakes into clusters. This gives more texture.
• For a dairy-free version, swap the butter for coconut oil (same amount).
• For another gluten-free dessert idea, try a batch of fudgy gluten-free brownies to serve later.

Variation

• Lemon zest: add 1 teaspoon lemon zest to the berry mix for a bright, fresh note.
• Apple-berry: add 1 peeled and chopped apple for more body and fall flavor.
• Nut-free: replace nuts with extra oats or sunflower seeds for crunch if you have a nut allergy.
• Lower sugar: reduce the brown/coconut sugar in the topping by 1/4 cup and the coconut sugar in the filling by 1–2 tablespoons.

FAQs

Can I use frozen berries instead of fresh?

Yes. Use frozen berries straight from the freezer and mix them with the sugar and corn starch while still frozen. Do not fully thaw them first to avoid a very runny filling. Bake a few extra minutes if needed.

How do I keep the topping crunchy?

Make sure the topping is slightly wet but crumbly before baking, and bake until it turns golden brown. Let the crisp cool a bit before serving so the topping firms up. Storing leftovers in the fridge helps keep it firmer.

Is this recipe truly gluten-free?

Yes, if you use certified gluten-free oats and almond flour, this recipe is gluten-free. Regular oats can be contaminated with gluten, so choose oats labeled gluten-free.

Can I make this recipe vegan?

Yes. Replace the butter with melted coconut oil and use coconut sugar or another vegan sugar. The texture will be slightly different but still delicious.

How can I make the filling less runny?

Make sure to use the 3 tablespoons of corn starch and mix it well with the berries. If your berries are very juicy, add an extra tablespoon of corn starch to help thicken the juices.

Conclusion

This Healthy Berry Crisp – Gluten Free is a simple, satisfying dessert with bright fruit and a nutty oat topping. It’s quick to make, easy to share, and easy to adapt to your taste. If you want another gluten-free crisp idea or a reference for techniques, see this Mixed Berry Crisp Recipe (Gluten Free) – Cookie and Kate. Please try the recipe, leave a comment and star rating, and tell us what mix of berries you used!

Healthy Berry Crisp – Gluten Free

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• Author: chef-ava
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Diet: Gluten-Free

Print Recipe

Description

A bright, easy dessert featuring sweet and tart berries topped with a crunchy oat and almond mixture.

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Ingredients

Scale 1x2x3x

• 2 lbs fresh mixed berries (strawberries hulled and chopped, plus blueberries, blackberries, raspberries)
• 1/4 cup coconut sugar (or light brown sugar)
• 1/3 cup real maple syrup
• 3 tablespoons corn starch
• 1/2 teaspoon ground cinnamon
• 1 cup old-fashioned oats
• 1/2 cup blanched almond flour
• 1/2 cup chopped walnuts or pecans
• 1/2 cup light brown sugar or coconut sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/2 cup melted unsalted butter

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Instructions

1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
2. Rinse and dry all berries. Hull and chop the strawberries into bite-sized pieces.
3. Add 1/4 cup coconut sugar, 1/3 cup maple syrup, 3 tablespoons corn starch, and 1/2 teaspoon cinnamon to the berries and fold gently.
4. Spread the berry mixture evenly in the prepared baking dish.
5. In a separate bowl, mix 1 cup oats, 1/2 cup almond flour, 1/2 cup chopped nuts, 1/2 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
6. Combine the dry mixture with 1/2 cup melted butter until crumbly and slightly wet.
7. Scatter the crisp topping over the berries.
8. Bake for 35–40 minutes until bubbly and golden brown.
9. Let cool for 10–15 minutes before serving.

Notes

Use firm, ripe berries for the best flavor. Consider reducing the sugar for a lighter dessert.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 15g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 30mg