When you have a pint of fresh blackberries, you can quickly make this easy gluten-free blackberry crisp for two. With just five simple ingredients, it’s free of the top allergens and can be prepped in about five minutes. This light, fruity dessert is perfect for summer and makes a great go-to when berries are in season.
We grow raspberries and blackberries in our garden, so I’m always finding new ways to use them. From July through October we fill freezer bags with fresh berries and use them in smoothies, sauces, and desserts. If you don’t have homegrown berries, a pint of fresh blackberries is easy to find at a farmer’s market or grocery store and is all you need for this recipe.
Ingredient notes and substitutions
- Blackberries: Fresh blackberries are ideal, but frozen will also work—texture may vary. You can substitute raspberries, marionberries, or blueberries depending on availability.
- Sugar: Cane sugar is used here, but coconut sugar or beet sugar are fine alternatives.
- Cookies: I used Enjoy Life Crunchy Sugar Crisp Cookies, which are certified gluten-free and free of the top allergens. Other similar cookies such as snickerdoodle or honey graham style cookies will also make a delicious crumb topping.
- Oats: Use certified gluten-free oats. Old-fashioned rolled oats were used, but gluten-free quick oats can be substituted.
- Non-dairy butter: For a dairy-free version use a non-dairy butter alternative. If dairy is acceptable, regular butter can be used instead.
- Topping: Serve with your favorite ice cream, non-dairy ice cream, or whipped topping.
This recipe is not only gluten-free but also free of the common top allergens: no nuts, no peanuts, no dairy, and no eggs. The result is a simple, flavorful crisp where each element matters—no extra ingredients are needed to make it delicious.
I love the crunchy cookie topping—two cookies give the perfect amount of flavor and texture. If you want more servings, the recipe is easy to multiply along with the cookie topping. These crisps are baked in small ramekins, but any similar oven-safe dishes will work.
I served these to my husband and oldest son, who both love fruit desserts. They finished theirs quickly and asked me to make them again—definitely a keeper.
Gluten-free Blackberry Crisp for Two
Gluten-free Blackberry Crisp for Two
Simple, allergen-friendly blackberry crisp that comes together quickly using just a pint of blackberries and a few pantry staples.
5 minutes
25 minutes
30 minutes
Ingredients
- 2 cups fresh blackberries
- 1 Tbsp. sugar
- 2 gluten-free sugar cookies (homemade or store-bought)
- 2 Tbsp. gluten-free rolled oats
- 1/2 Tbsp. non-dairy butter alternative (or butter)
Instructions
Preheat oven to 350°F (175°C). In a medium bowl, stir together the blackberries and sugar until combined; some berries may get slightly mashed.
Lightly grease the bottoms and sides of two small ramekins. Divide the sugared blackberries evenly between them.
Crush the cookies into crumbs using a small food chopper, food processor, or by placing them in a sealed bag and rolling with a rolling pin. Combine the cookie crumbs with the oats in a small bowl. Cut in the non-dairy butter with a fork until the mixture forms pea-sized clusters. Divide the topping evenly over the berries.
Bake for about 25 minutes, until the topping is golden and the berries are bubbling. Let cool for 5–10 minutes before serving. Serve warm or at room temperature with ice cream, non-dairy ice cream, or whipped topping.
Notes
If you don’t have the exact cookies mentioned, snickerdoodle or vanilla-honey graham style gluten-free cookies work well for the streusel topping.
This post was created in partnership with Enjoy Life Foods. All opinions are my own. Working with brands I trust helps me continue to share new recipes and ideas—thanks for your support!
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