Made with blueberries, blackberries and raspberries, this gluten free berry crisp is topped with a cinnamon-spiced oat and walnut topping.
Berry season is getting closer and closer by the week and I couldn’t be more excited! We take our blueberries, raspberries, blackberries and strawberries quite seriously around here and if you’ve ever tasted a freshly picked Michigan berry you’ll know why.
Topped with a cinnamon-scented oat mixture and plenty of toasted walnuts, each bite is the perfect combination of sweet, tart and crunchy deliciousness. For added nutty flavor and texture, I made a gluten free version using Bob’s Red Mill almond meal instead of all-purpose flour.
The result? Everything you love about berry crisp with the addition of a subtle nutty, toasty flavor from the almond meal. Think of it as berry crisp to the next level. Looking for other almond flour recipes? Try my almond flour blueberry muffins! They are a big hit as well.
Your fork is waiting.
Triple Berry Crisp (with Almond Flour)
Made with blueberries, blackberries and raspberries, this gluten free berry crisp is topped with a cinnamon-spiced walnut oat topping.
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Course: Dessert
Cuisine: American
Keyword: berry crisp
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8
Calories: 289kcal
Author: Liz DellaCroce
Instructions
Ingredients
- Pre-heat oven to 350 degrees.
- Place berries in the bottom of a 9″ x 13″ baking dish.
- In a medium bowl, toss together all remaining ingredients: oats through salt. Spread oat mixture evenly on top of berries.
- Bake until oat topping is golden brown and berries are warm and bubbly, about 45 minutes.
- Serve warm with vanilla ice cream.
Video
Nutrition Facts
Triple Berry Crisp (with Almond Flour)
Amount Per Serving
Calories 289 Calories from Fat 147
% Daily Value*
Total Fat 16.3g 25%
Saturated Fat 1.9g 10%
Polyunsaturated Fat 14.4g
Sodium 157mg 7%
Total Carbohydrates 33.7g 11%
Dietary Fiber 4.9g 20%
Sugars 14.4g
Protein 5.5g 11%
- Percent Daily Values are based on a 2000 calorie diet.
Disclosure: I am honored to be in a long term partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Photography by Alejandro Photography // Recipe by The Lemon Bowl
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