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Black and Blueberry Crisp | Gluten Free Fruit Crumble Dessert
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5 from 2 votes

Black and Blueberry Crumble

The perfect summer dessert!
Prep Time15 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Author: Alicia


Berry Filling

  • 3 cups fresh blueberries
  • 1 cup fresh blackberries
  • 1.5 tablespoon flour or cornstarch I used gluten free flour
  • ¼ cup honey
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon OPTIONAL: lemon zest (do not use if just starting HYH) Lemon is NOT HYH safe, but if you can tolerate it like I can, add 1 tsp

Crumble topping

  • 1-¼ cup gluten free rolled oats
  • ¼ cup organic cane sugar or brown sugar
  • cup oat flour
  • ¼ cup unsalted, raw sunflower seeds
  • ¼ cup melted butter I used kerrygold
  • pinch of kosher salt


  • Preheat oven to 350 degrees and coat a roughly 10inch baking dish with a little butter. I used an 11inch gratin dish, but a 9x9 baking pan will also work. 
  • In a bowl, mix together the ingredients for the fruit filling and add it to the gratin/baking dish. In another bowl, mix together the topping ingredients until well combined. Spread on top of the fruit filling mixture. 
  • Place the dish on a middle rack in the oven and bake for about 55-60 minutes, until golden brown. Mine took 60min. 
  • Serve with vanilla ice cream, like Haagen Daz or McConnell's.