Recipe: Berry Best Fruit Crisp, gluten & dairy free

Fruit Crisp: You can never have enough recipes of this crowd favorite, in my opinion.  It doesn’t really matter what fruit you put in them either, whether it is apple, peach, blueberry, or a combination.  They are all good!  Furthermore, you can enjoy Fruit Crisps all year round by using frozen fruit.

A number of months back, my sweet friend Kelly at The Nourishing Home shared her favorite gluten-free Berry Peachy Crisp with us here at The Willing Cook.  It is a fantastic recipe! {In fact, I peaked over at her site today and as always, she has some amazing recipes over there! Check it out.}

As I was searching for an allergy-friendly dessert to take to a school potluck this past weekend, I noticed all the blueberries I have in my freezer that we picked last summer! I know…how could someone keep yummy, fresh-picked blueberries in their freezer for that long! I wanted to make Kelly’s Berry Peachy Crisp, but I didn’t have all the ingredients.  As a result, I decided to step out on my own.  {Afterall, I don’t think one can ever have too many Fruit Crisp recipes…sort of like chili recipes.}  I combined the above recipe with a recipe for Apple Crisp in one of my favorite old time cookbooks.  What resulted is one of the best Fruit Crisp recipes I’ve ever had and will definitely make time and time again!

Be sure to check out the notes throughout the recipe and at the end to make the Fruit Crisp refined sugar free, nut free and guaranteed gluten-free!  {My apologies on the bad photo.  I was running out the door with the Fruit Crisp and grab a picture on my phone real fast.  You’ll forgive me, right?!?}

Berry Best Fruit Crisp, gluten & dairy free

If using frozen fruit, be sure to thaw completely & drain. Pay attention to the separation of ingredients. **See additional notes below recipe.**


  • 6-8 cups fresh or frozen fruit (blueberry, peach, apple, raspberry, etc.)
  • 3 Tbsp + 1/2 cups brown sugar
  • 2 teaspoons vanilla
  • 2 tsp + 1/2 cups tapioca flour
  • 1/2 tsp + 1 1/2 teaspoons cinnamon, ground
  • 1 cups brown rice flour
  • 1/2 cups oat flour
  • 3/4 cups Old-Fashioned Oats
  • 1 1/2 teaspoons nutmeg, ground
  • 1/2 cups pecans, chopped
  • 1 cups coconut oil


Preheat oven to 375 degrees.

1. In a small bowl, combine 3 Tbsp brown sugar (or use 4 Tbsp maple syrup), vanilla, 2 tsp tapioca flour, & 1/2 tsp cinnamon.

2. Spread out your fruit in a 9x13 glass casserole dish. Pour the mixture in the bowl evenly across the fruit.

3. In a new bowl, combine the dry ingredients for the crisp topping: brown rice flour, oat flour, 1/2 cup tapioca flour, old-fashioned oats, 1/2 cup brown sugar, 1 1/2 tsp cinnamon, nutmeg, chopped pecans (optional). {For a refined sugar free version, leave out the brown sugar. Instead, mix in 2 Tbsp honey at the end.}

4. Soften coconut oil in a bowl. Slowly add it to the dry mix and combine until it is somewhat crumbly.

5. Spread crisp topping evenly across fruit and gently press down.

6. Bake for 30-40 minutes, or until topping is golden and fruit is bubbly.

Enjoy by itself or topped with ice cream! It's great for breakfast and dessert alike!

**Additional Notes: 1) For a refined sugar free version, see the substitutions in the recipe instructions. 2) Leave out the chopped pecans for a nut-free Fruit Crisp. For an additional ingredient, try adding shredded coconut. 3) Be sure to use certified gluten-free oats for the oat flour and the Old-Fashioned oats, if necessary. While oats are not considered a gluten, the cross-contamination between conventional oats and gluten is very high.**

Click on Homemade Gluten-Free Flours, to save money making homemade oat flour for this recipe.

Shared at Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Gluten-Free Wednesdays, Allergy-Free Wednesdays.

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One Response to Recipe: Berry Best Fruit Crisp, gluten & dairy free

  1. Alea says:

    I love fruit crisps! I like that you have instructions for frozen fruit, so you can enjoy this any time of year.

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