In this easy gluten-free berry crisp, a bed of warm blueberries and raspberries bubbling in their juices is nestled below a canopy of crispy baked oats. Ready in just 35 minutes, it makes the perfect breakfast to start your day, or a dessert to complement any meal (add a scoop of ice cream)! Totally dairy-free and vegan too.
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I Love Mixed Berry Anything
Anything with a medley of berries has always been up my alley, and here are a few of my favorite desserts using berries:
And of course, a mixed berry crisp has also definitely got to be on the menu, just because!
A bed of warm blueberries and raspberries bubbling in their juices below a crisp topping of baked oats.. this gluten-free berry crisp is simply amazing and comforting.
Why This Recipe Works:
- Simple Ingredients: The basic ingredients required for this gluten-free berry crisp recipe are easily accessible at the local grocery stores (and you might already have most or all of them on hand)!
- Easy to Make: Preparing this berry crisp is really as simple as combining the ingredients for the filling and then sprinkling the oat topping on top. Then bake and enjoy!
- Totally Gluten-Free, Dairy-Free and Vegan: The best part is that this healthy berry crisp is 100% gluten-free, dairy-free and vegan, which means that even those with Celiac disease of gluten or lactose intolerances, or simply those on a gluten-free diet or vegan diet can enjoy this great recipe without issues!
Ingredients + Notes/Substitutions:
- Berries: I used a mix of fresh blueberries and raspberries, but you can also add other types of berries too (such as fresh strawberries, fresh blackberries etc). I use fresh berries during the summer months when I can, but feel free to use frozen berries for convenience.
- Sugar: I used light brown sugar, but you may also use natural cane sugar, dark brown sugar, or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (this is because oats are often processed in the same facilities as gluten-containing grains such as wheat, barley and rye).
- Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch or potato starch) for the best results. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser topping texture.
- Butter: I used vegan butter to keep the recipe dairy-free and vegan. You may also use chilled coconut oil (I recommend using refined coconut oil as it has a neutral taste, compared to extra virgin coconut oil which as a more pronounced coconut smell and flavor).
How to Make Gluten-Free Berry Crisp (Step by Step):
1. Preheat Oven and Grease
Preheat the oven to 375F (190C). Grease four medium ramekins with vegan butter or coconut oil and set aside.
2. Prepare Berry Filling
In a large bowl, combine berries with the 2 tablespoons of sugar and mix well, then set it aside for 5 to 10 minutes.
3. Prepare Oat Topping
In another large mixing bowl, combine the rolled oats, light brown sugar, gluten-free all-purpose flour, salt and vegan butter chunks, and the use two knives to cut up the butter into smaller pieces in a criss-cross motion, mixing all the ingredients as you do it.
4. Assemble Berry Crisp
Divide mixed berries filling evenly among the four ramekins, and then sprinkle them on top with evenly divided portions of the crisp mixture.
5. Bake Until Golden
Place the four ramekins on a baking tray and bake until the crisp is golden brown (around 25 minutes if you used fresh berries, or 40 minutes for frozen berries).
6. Serve and Enjoy
Serve berry crisp warm with a small scoop of dairy-free heavy cream, Greek yogurt or ice cream, if desired.
Dish by Dish Tips/Tricks:
- Mix Up the Berries: I like using a mix of fresh blueberries and raspberries, but you can also add other types of berries too (strawberries, blackberries etc), as long as you get a total of 4 cups of berries.
- Use Other Fruits: If you don’t want to use berries, you can also use other fresh fruit such as peaches, nectarines or apples to make different fruit crisps.
- No Ramekins? No Problem: If you don’t have individual ramekins to make this berry crisp in, simply make a large portion in a baking dish. Create an even layer of the berry filling mixture in the prepared baking dish and distribute the oat topping over it. Simply extend the baking time by 5 to 10 minutes until the berry filling is bubbling and the oats are golden brown and crispy on top.
- Use Gluten-Free Oats: Note that oats are often processed in the same facilities as gluten-containing grains such as wheat, barley and rye, so if you’re Celiac or gluten-intolerant, you should definitely use certified gluten-free oats.
Recipe FAQs:
To store, cover the ramekins with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. Alternatively, you may tranfer the gluten-free mixed berry crisp to an airtight container and store in the refrigerator for up to 4 days. Reheat in the oven at 350F for a few minutes until warm before serving.
Yes you can use frozen berries instead of fresh! Simply increase the baking time to 40 minutes if you are using frozen berries.
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintGluten-free Berry Crisp (Dairy-Free, Vegan)
- Total Time: 35 minutes
- Yield: 4 portions 1x
- Diet: Vegan
Description
In this easy gluten-free berry crisp, a bed of warm blueberries and raspberries bubbling in their juices is nestled below a canopy of crispy baked oats. Ready in just 35 minutes, it makes the perfect breakfast to start your day, or a dessert to complement any meal (add a scoop of ice cream)! Totally dairy-free and vegan too.
Ingredients
For The Mixed Berry Filling:
- 4 cups berries of your choice
- 2 tablespoons light brown sugar
For the Oat Topping:
- 3/4 cup gluten-free rolled oats
- 1/4 cup light brown sugar
- 2 tablespoons gluten-free all-purpose flour
- 1/8 cup cold unsalted vegan butter, cut into chunks
For Serving (Optional):
- Dairy-free heavy cream or dairy-free ice cream
Instructions
- Preheat Oven and Grease: Preheat the oven to 375F (190C). Grease four medium ramekins with vegan butter or coconut oil and set aside.
- Prepare Berry Filling: In a large bowl, combine the berries with the 2 tablespoons of sugar and mix well, then set it aside for 5 to 10 minutes.
- Prepare Oat Topping: In another large mixing bowl, combine rolled oats, light brown sugar, gluten-free all-purpose flour, salt and vegan butter chunks, and the use two knives to cut up the butter into smaller pieces in a criss-cross motion, mixing all the ingredients as you do it.
- Assemble Berry Crisp: Divide berry-sugar mixture evenly among the four ramekins, and then sprinkle them on top with evenly divided portions of the crisp mixture.
- Bake Until Golden: Place the four ramekins on a baking tray and bake until the crisp is golden brown (around 25 minutes if you used fresh berries, or 40 minutes for frozen berries).
- Serve and Enjoy: Serve berry crisp warm with a small scoop of dairy-free heavy cream or ice cream, if desired.
Notes
Berries: I used a mix of fresh blueberries and raspberries, but you can also add other types of berries too (strawberries, blackberries etc). I used fresh berries because I was able to get a hold of them, but feel free to use frozen berries for convenience.
Sugar: I used light brown sugar, but you may also use natural cane sugar, dark brown sugar, or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free rolled oats (this is because oats are often processed in the same facilities as gluten-containing grains such as wheat, barley and rye).
Gluten-Free All-Purpose Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, corn starch, tapioca starch or potato starch) for the best results. I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser topping texture.
Butter: I used vegan butter to keep the recipe dairy-free and vegan. You may also use chilled coconut oil (I recommend using refined coconut oil as it has a neutral taste, compared to extra virgin coconut oil which as a more pronounced coconut smell and flavor).
Storing: To store, cover the berry crisp with plastic wrap or aluminum foil and store in the refrigerator for up to 4 days. Reheat in the oven at 350F for a few minutes until warm before serving.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Grace Lim says
Good morning Felicia!
Thank you for sharing with us this heart-warming breakfast treat that is so so yummy and satisfying on a cold morning!
I love this berry crisp very much!
Sending you love,
Mum
Felicia Lim says
Hi Mummy, glad you loved this berry crisp, so do we!
Teffy @ Teffy's Perks says
That is one of the beauties of blogging, to be able to do it from wherever. I’m currently writing from rural China, and tomorrow I shall be in Hong Kong, and soon Thailand.
It’s magical, and I love it – just as much as I know I’d love that berry crisp! Looks divine!
X
felicia | Dish by Dish says
Teffy! So nice to meet you! Amazing how blogging lets us do what we love from anywhere with an internet connection! you could even be in the sahara dessert and blog! 🙂 Love how you’re all over Asia! It is one of the most diverse continents in the world!
Grace Lim says
Thank you Felicia for reminding us that to live a meaningful and fulfilled life, we need to live out our days doing what we love and making them count for eternity.
In life there are so many distractions and temptations to swirl us away from our intended path but like you rightly summarise that we just need to fight the resistance that come our way; show up and keep doing the things we love doing and are passionate about – and this will, no doubt, move us towards the realization of our dream(s).
Yess! This is exactly what I will do with the rest of my life journey. Yay! !
Love you darling 🙂
Mum
felicia | Dish by Dish says
Mummy, I love the concept of showing up. Just keep showing up. Because most people on average give up halfway through the journey, and if you just keep on showing up, you’ll eventually be one of the few to reach the destination.