Gluten free berry crisp

Gluten free berry crisp

  • Prep:
  • Cook Time: 35 min
  • Total: 35 min
  • Serving: 8 People

If your Thanksgiving guests are bored with pumpkin and pecan pies, serve them a fruit crisp with a crunchy sweet gluten-free topping.


  • 20-ounces mixed berries (thawed, drained, if frozen)
  • Juice of 2 lemons
  • 1 1/2 teaspoons pure vanilla extract
  • 1/4 cup, 1/2 stick, unsalted butter, softened at room temperature
  • 1/2 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 3/4 cup quinoa flakes
  • 1/4 cup almond meal
  • 5 tablespoons buckwheat groats
  • 1/3 cup coconut flakes
  • 1/4 cup flaxseed meal
  • 1 teaspoon ground cinnamon
  • 1 tablespoon finely grated lemon zest


  1. Preheat oven to 375 degrees F and grease a 9-inch square baking dish.
  2. In a large bowl, combine berries, lemon juice, zest, and vanilla; transfer to prepared baking dish.
  3. In a medium bowl, combine remaining ingredients, rubbing butter into mixture to form a very coarse meal; sprinkle evenly over berry mixture and press down slightly.
  4. Bake for 35 minutes, or until topping is lightly browned and berries are bubbling hot. Serve with whipped cream, yogurt, or ice cream.