Having a gluten-free dinner guest over and you’re stumped for a dessert to serve?  This Berry Almond Crisp is gluten-free, but it won’t leave your gluten-loving guests disappointed.  With just a few simple adjustments a standard berry crisp can be adapted to accommodate your gluten-free dinner guests. The berry filling of a regular berry crisp is often thickened with flour; this recipe uses brown-rice flour which yields a delightful jam-like filling.  While oats are naturally gluten-free, they are often processed in a facility that also processes other grains, so look for oats clearly labeled gluten-free.


At the Ella Bella Farm  stand at the Viroqua Farmers Market we found gooseberries,  and since Theresa and I had never tried them before Farmers Ed and Mary encouraged us give them a try. At first glance gooseberries look like unassuming striped grapes, but they pack quite the tart punch and a lovely mild flavor.  I paired the gooseberries with blueberries and strawberries, feel free to substitute the berries and fruit for what’s currently in season in your area.

Berry Almond Crisp
Berry Almond Crisp
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Berry Almond Crisp
Berry Almond Crisp
Print Recipe
Berry Filling
Crisp Topping
  1. Preheat oven to 350°F and grease a 9x13” baking dish.
  2. In a mixing bowl toss together the Berry Filling ingredients and spread evenly in the prepared baking dish.
  3. In the same mixing bowl (no need to dirty more dishes) stir together the oats, brown rice flour, brown sugar, almonds, and lemon zest.
  4. Cut in the butter using a pastry blender, two knives, or your clean hands; until a coarse crumbs form.
  5. Sprinkle Crisp Topping evenly over the berries and bake for 35-40 minutes or until the Berry Filling is bubbling and the Crisp Topping is lightly browned.
  6. Let cool at least 15 minutes before serving with lightly sweetened whipped Organic Valley Cream.
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