Berry Crisp

This Berry Crisp is not your traditional Berry Crumble! It's such an amazing summery dessert that filled with delicious blueberries, raspberries, and blackberries all baked under a crunchy-sweet gluten-free topping! It's so easy to throw together and a definite crowd pleaser.

This foolproof rustic dessert couldn't be any easier and looks simply gorgeous! You'll be proud to serve it at family gatherings, summer/fall potlucks, or even backyard barbecues! If you're ever craving something sweet and nutritious, this recipe is your ticket!

Can I use Frozen Berries Instead of Fresh?

Oh yes! In fact, I used frozen berries for this recipe, but your more than welcome to use fresh one as well! They both work just as well. Just don't forget to thaw them in their package on the countertop the night before or a few hours before you use them! No need to strain, just dump the thawed berries and their juices into your filling mix!

Baking Berry Crisp is easy as 1-2-3!

Grab you 9x13 baking dish and preheat your over to 350F. Then, follow the recipe as you see it!

  1. Mix together all the berry filling ingredients in a large bowl. Then, pour it into your baking pan.
  2. Mix together the crisp topping ingredients in another bowl, and sprinkle the crisp topping over your filling.
  3. Bake for 35-40 minutes, or until the filling is bubbling around the edges, depending on your oven. The topping should look crunchy!

Storing and Reheating

Though you may not have leftovers with this recipe, because it's that good! But in case you do, here's how you can easily reheat your berry crisp.

  • To store: Cover the pan with the berry crisp with plastic wrap or a cover and leave in the fridge for up to 3 days. You can also transfer it into portion containers to eat through out the week!
  • To reheat: Individual portions can be reheated in the microwave or mini-oven if you have one. Or place the entire pan into the oven at 350F. until it warms all the way through.

Enjoy On the Patio

Enjoy this nice little dessert in your backyard topped with sugar-free ice cream, or any ice cream of your choice! Tastes absolutely delicious when it's right out of the oven!

Prep time:
20 minutes
Cook time:
40 minutes
Chill time:
Total time:
60 minutes
8-10 people


Berry Filling:

Crisp Topping:


  1. Preheat oven to 350F.
  2. In a large mixing bowl, mix together all the ingredients for the berry filling. Gently fold to combine together.
  3. Transfer the berry mixture into your prepared baking pan.
  4. In a separate bowl, mix together all the topping ingredients for the crisp topping.
  5. Add the Vanilla Extract and melted butter to the bowl, then stir together until clumpy.
  6. Spread the topping evenly over the berry filling. It's okay if it doesn't cover it all. It's meant to look somewhat rustic.
  7. Bake the berry crisp until the filling bubble around the edges and the topping is nicely golden brown. About 35-40 minutes. Remove from the oven and serve warm with some ice cream, whipped cream, or as it!

Recipe notes

  • To make this recipe gluten-free, I used Arrowroot flour to thicken the berries, you can use regular flour if your not gluten intolerant.
  • I also enjoyed using Honey in this recipe to make it sugar-free for my husband and I. If you're Vegan, feel free to use Organic Maple Syrup.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!