My name is Jenny Finke and I write a blog called Good For You Gluten Free. I was diagnosed with Celiac Disease more than three years ago. Since then, I’ve discovered amazing new products that are healthier than the ones I used before, and I’ve learned to cook and bake in a way that makes being gluten-free fun and delicious too!

When Honeyville invited me to contribute another one of my recipes to the Honeyville blog, I welcomed the opportunity.

As you can see at grocery stores nationwide, berry season is in full swing. What better way to celebrate these bright, sweet and delicious morsels of juicy fruit than in a yummy, summer-y berry crisp. Instead of trying to figure out how to make a gluten-free pie crust work, it’s so much easier to create a crisp and simply sprinkle the dough on top of the fruit filling for an easy, delicious and absolutely gluten-free treat.

I’ve been making this Gluten-Free Berry Crisp for awhile now, but recently decided to punch up the nutrition level by using Honeyville’s Blanched Almond Flour instead of plain old gluten-free rice flour. I also decided to add gluten-free quick cooking oats and boy am I glad I did!

Also, I use frozen berries instead of fresh. I keep frozen berries in my freezer so I can make this treat year-round. Call me crazy, but I quite prefer using frozen over fresh berries in this particular recipe. It’s less expensive and the fruit congeals a bit better to make the berry crisp more stable.

This recipe is best enjoyed after letting the final baked product sit for several hours (completely cooled) or when stored in the fridge overnight – can you wait to dive in?!? Try to.  It can be a bit watery after it comes out of the oven, but giving the crisp time to rest will ensure a gooey and delicious treat in the end – well worth the wait!

6 cups mixed Berries, thawed if frozen
3/4 cup packed Brown Sugar, divided
1/4 cup Tapioca Flour/Starch (ok substitutes include arrowroot or cornstarch)
Juice of 1/2 Lemon
1 tsp ground Cinnamon
2/3 cup Honeyville Blanched Almond Flour (ok to add up to 1/3 more flour if mixture feels greasy)
1/2 cups gluten-free Quick Cooking Oats
6 Tbsp cold Butter, cut into small pieces

Preheat oven to 375 degrees F
Grease an 8 or 9 inch square baking pan.
In a large bowl, combine berries, ¼ cup brown sugar, tapioca flour, lemon juice and cinnamon.  Mix well and then transfer to baking pan.
Place almond flour, remaining ½ cup brown sugar, quick cook oats, and butter in food processor. Process using on/off pulsing action 10-15 times until mixture resembles coarse crumbs. Don’t worry if it all blobs together – it still tastes awesome!
Sprinkle dough-like mixture over berry mixture. There should be plenty to generously coat the entire pan.
Bake for 20-23 minutes or until top begins to brown. (Note: I bake at a high altitude in Denver, so I recommend watching the top to make sure it slightly browns but doesn’t burn where you live).

Enjoy this fresh and fun dessert (or maybe breakfast?) treat!

Please join me at  I’d love to share more recipes with you!