This gluten-free berry crisp features a medley of blueberries, blackberries, and raspberries, crowned with a cinnamon-infused oat and walnut crumble.
Berry season is just around the corner, and I can hardly contain my excitement! Around here, we take our blueberries, raspberries, blackberries, and strawberries seriously—and if you’ve ever tasted a freshly picked Michigan berry, you’d understand why.
A cinnamon-scented oat blend combined with plenty of toasted walnuts creates the perfect balance of sweet, tart, and crunchy in every bite. To boost the nutty flavor and texture, I made this version gluten-free by swapping all-purpose flour for Bob’s Red Mill almond meal.
The outcome? All the classic berry crisp goodness you adore, now with an extra layer of nutty, toasty richness from the almond meal. It’s berry crisp taken up a notch. Craving more almond flour recipes? Try my almond flour blueberry muffins—they’re a huge favorite too.
Grab your fork—it’s time to dig in!
Triple Berry Crisp (Almond Flour Version)
Blueberries, blackberries, and raspberries come together in this gluten-free crisp, finished with a cinnamon-spiced walnut oat topping.
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Course: Dessert
Cuisine: American
Keyword: berry crisp
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8
Calories: 289kcal
Author: Liz DellaCroce
Directions
Ingredients
- Preheat your oven to 350°F.
- Arrange the berries in an even layer in a 9x13-inch baking dish.
- In a medium bowl, combine the remaining ingredients (oats, almond meal, walnuts, cinnamon, and salt) and toss well. Evenly distribute this oat mixture over the berries.
- Bake for approximately 45 minutes, until the topping turns golden brown and the berries are bubbling and hot.
- Enjoy warm, ideally with a scoop of vanilla ice cream.
Video
Nutrition Facts
Triple Berry Crisp (with Almond Flour)
Amount Per Serving
Calories 289 Calories from Fat 147
% Daily Value*
Total Fat 16.3g 25%
Saturated Fat 1.9g 10%
Polyunsaturated Fat 14.4g
Sodium 157mg 7%
Total Carbohydrates 33.7g 11%
Dietary Fiber 4.9g 20%
Sugars 14.4g
Protein 5.5g 11%
- Percent Daily Values are based on a 2000 calorie diet.
Disclosure: I’m proud to have a long-standing partnership with Bob’s Red Mill. Your support of these brands helps sustain The Lemon Bowl. All opinions are entirely my own.
Photography by Alejandro Photography // Recipe from The Lemon Bowl
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