clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
berry crisp served in a square white bowl with a wooden spoon

Gluten-Free Berry Crisp


This recipe for Gluten-Free Berry Crisp is a delicious dessert that can be served at anytime of year. Use frozen or fresh berries topped with a sweet crisp topping. Vegan, paleo-friendly, and dairy-free.



  • Nonstick cooking spray
  • 1.5 pounds fresh or frozen berries
  • 1/4 cup maple syrup
  • 2 tablespoons arrowroot starch
  • 1/2 lemon, juiced
  • 1 cup gluten-free flour (for paleo, use a grain-free flour like cassava flour)
  • 1/2 cup coconut sugar
  • 1/2 cup chopped pecans
  • 1/4 cup coconut oil, melted
  • 1/8 teaspoon sea salt


  1. Preheat your oven to 350 degrees F. Lightly spray a medium-sized baking dish with nonstick cooking spray and set aside.
  2. Place your fresh or frozen berries in a mixing bowl and toss them with the maple syrup, arrowroot starch, and lemon juice.
  3. Then, pour the berries into a baking dish.
  4. Make your berry crisp topping by combining in another bowl the flour, coconut sugar, peans, coconut oil, and a pinch of sea salt. Stir to combine until the topping is crumbly.
  5. Next, spread the crisp topping over the berries and bake for 40 minutes, or until the topping starts to turn a golden brown and the berries are bubbling up around the edges of the baking dish.
  6. Let the berry crisp cool for a few minutes before serving. You can serve the crisp plain, or with a dollop of whipped cream or a scoop of vanilla ice cream.


  • I like to serve the berry crisp with either coconut whipped cream or coconut vanilla ice cream.
  • If you use fresh berries instead of frozen berries, you can reduce the cooking time to 30 minutes.
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: berry crumble, gluten-free berry dessert