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Gluten-Free Dairy-Free Berry Crisp

Name: Gluten-Free Dairy-Free Berry Crisp
Prep time: 20 min
Cook time: 20 min
Ingredients: 4 cups strawberries; 3 cups blueberries; 1/2 cup brown sugar; 1 T. and 2 tsp. cornstarch; 1 T. vanilla extract; 1 cup gluten-free flour; 1/2 cup gluten-free old fashioned oats; 1/2 cup brown sugar; 1 tsp. cinnamon; 12 T. cold dairy-free butter; 4 T. maple syrup

This recipe for my gluten-free, dairy-free berry crisp is so easy, and so delicious! My nephew has a number of allergies, including wheat and eggs, so I have been trying to work on more recipes that are safe for him (and of course still dairy-free and nut-free for me).

I was inspired by an Instagram post by Tieghan of Half-Baked Harvest and wanted to see if I could make her recipe allergy-friendly. I was delighted that this recipe translated well with the ingredients safe for my nephew Noah and myself!

If you don’t have strawberries or blueberries, you can definitely substitute other fruit.

I finished off this dessert with a scoop of Oatly vanilla oatmilk ice cream – it’s so delicious!

If you are looking for another fruit crisp recipe, I’ve got another delicious Pineapple and Mango Fruit Crisp recipe on the blog!

Please leave a review or any questions – I’d love to hear your feedback!

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20 mins

Ingredients

Filling

4 cups strawberries

3 cups blueberries

1/2 cup brown sugar

1 T. and 2 tsp. cornstarch

1 T. vanilla extract

Topping

1 cup gluten-free flour

1/2 cup gluten-free old fashioned oats

1/2 cup brown sugar

1 tsp. cinnamon

12 T. cold dairy-free butter

4 T. maple syrup

Instructions

Preheat the oven to 350 degrees.

Toss berries, brown sugar, cornstarch, and vanilla in a large bowl. Spread the fruit out into a 10-12 inch baking dish.

Prepare the topping: Combine oats, flour, brown sugar, 1/2 tsp. cinnamon, and salt in a medium bowl. Add 8 T. dairy-free butter and cut it into the dry ingredients using a fork or pastry cutter. Sprinkle topping over fruit.

Cover with foil and bake for 30 minutes.

Add 4 T. butter to a small pot and set over medium heat. Allow butter to brown lightly (it should smell toasted) for 2-3 minutes. Remove from heat and whisk in maple syrup, 1/2 tsp., and a pinch of salt.

After 30 minutes of baking, remove crisp from oven, remove foil, and drizzle maple butter over the top. Bake uncovered for 30 more minutes.

Remove from oven and let cool slightly before serving. Enjoy!

Caitlin Reiter

I’m Caitlin! An allergic mama :) I’m raising two boys while continuing to navigate life with anaphylaxis. I’m excited to share recipes, reviews, and helpful hints with you!