Almond Flour Berry Crisp

Almond Flour Berry Crisp

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins

Made with blueberries, blackberries and raspberries, this gluten free berry crisp is topped with a cinnamon-spiced walnut oat topping.

Course: Dessert
Servings: 8
Calories: 289 kcal
Author: Liz DellaCroce


  • 4 cups mixed berries fresh or frozen
  • 2 cups Bob's Red Mill Gluten Free Oats
  • 1/2 cup Bob's Red Mill Almond Flour
  • 1/2 cup chopped walnuts
  • 1/3 cup pure maple syrup
  • 1/4 cup olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • vanilla ice cream optional to serve


  1. Pre-heat oven to 350 degrees.
  2. Place berries in the bottom of a 9" x 13" baking dish.
  3. In a medium bowl, toss together all remaining ingredients: oats through salt. Spread oat mixture evenly on top of berries.
  4. Bake until oat topping is golden brown and berries are warm and bubbly, about 45 minutes.
  5. Serve warm with vanilla ice cream.

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