This Gluten Free Berry Crisp is perfect for you next summer BBQ or potluck! It’s made with flavorful fresh berries, natural sweeteners, and other real food ingredients that you probably already have in your pantry. This sweet treat is such a crowd pleasing dessert and the best part is that it only takes thirty minutes to make!
Summer is right around the corner, which means it’s time for BBQs, potlucks, cookouts. I’ve teamed up with some of my favorite bloggers to bring you five gluten-free recipes to kickoff summer! Whether you follow a gluten-free diet or not, these crowd pleasing recipes are the perfect addition to your summer menu!
Ok, let’s get to the recipes:
Grilled Teriyaki Chicken Thighs from Hot Pan Kitchen
Chopped Thai Brussels Sprout Salad with Creamy Almond Ginger Dressing from I’m Hungry By Nature
Mexican Street Corn Salad from Mary’s Whole Life
Strawberry Rosè Spritzer from Wanderlust and Wellness
2 1/2 cups sliced fresh strawberries
6oz fresh blueberries
6oz fresh raspberries
6oz fresh blackberries
2 tbsp corn starch or arrowroot flour
1 tsp vanilla extract
1/2 cup maple syrup or honey
1 tbsp lemon juice
2 cups gluten free rolled oats oats
1/2 cup shredded unsweetened coconut
1/4 cup sliced almonds
8 tbsp butter or coconut oil
1/2 cup brown sugar or coconut sugar
1/2 tbsp vanilla extract
pinch of sea salt
Preheat oven to 350 degrees.
Mix the berries with the corn starch, vanilla extract, maple syrup, and lemon juice until well combined. Pour the filling ingredients into a 9 inch pie dish.
Now, make the crisp topping. In the same bowl, place all of your topping ingredients. Use your hands to mix everything together until large clumps begin to form. Sprinkle the mixture evenly over top of the berry filling.
Bake the crisp for 30-35 minutes until the top is golden brown and the fruit begins to bubble around the edges.
Serve it warm with your favorite vanilla ice cream!
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