Maple Berry Gluten Free Crisp


allergy free maple berry crisp

This allergy free old-fashioned favorite is the perfect red white and blue dessert for your Memorial Day BBQ, or your 4th of July picnic! It’s seasonal and colorful, and good for you too. Not only is it free of all top 8 allergens, making it safe for most everyone, it’s also gluten-free, vegan, and refined sugar-free. But as my friend Rach once said after baking one of my crisps, “Who needs gluten?” You won’t miss out on anything with this healthful indulgence. It’s perfect for breakfast, snack, teatime, or dessert. Dig in!

Allergy Free Maple Berry Crisp

Make 8 Servings

6 cups fresh berries (I use half blueberries, half strawberries)
½ cup maple syrup
2 Tablespoons cornstarch or tapioca starch
2 Tablespoons freshly squeezed lemon juice
1 ¼ cups Authentic Foods GF Classical Blend, or my Basic Gluten-Free Flour Mix
¼ teaspoon xanthan gum
pinch of salt
¾ cup maple sugar
1 cup gluten-free old-fashioned oats
½ cup plus 2 Tablespoons dairy-free, soy-free vegetable shortening

grease baking dishPreheat oven to 350 degrees F. Grease an 11×7-inch baking dish.

toss berries in maple syrupCombine berries, cutting strawberries in half if large.

allergy free maple berry crispDrizzle berries with maple syrup, toss gently, and then sprinkle with cornstarch and lemon juice. Toss gently to combine. Transfer to baking dish.

Combine flour mix, xanthan gum, salt and maple sugar. Whisk together. Toss in oats.

crumble oats over berriesMelt the shortening (about 30 seconds in the microwave does it) and drizzle into the flour mixture, stirring gently to combine until the consistency of a course granola. Use your fingers to clump it together. Spread the crumble topping evenly over the fruit.

baked crispBake 35 to 40 minutes until topping is golden and fruit is bubbling up around the edges. Transfer to a cooling rack and let rest at least 30 minutes before serving. Store any leftovers (as if!) covered at room temperature.

Allergy-Free Maple Berry Crisp © 2011 by Cybele Pascal

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

12 Responses

  1. amber says:

    Hi Cybele,

    What beautiful berries you have here. I can’t believe it’s almost summer!

    Now this is my kind of dessert. A little homemade coconut vanilla ice cream on the side and I call that a party!

    Thanks for another great recipe!!

    Have a great rest of your week.

    Be Well,

  2. Michelle says:

    I may have to try this for Memorial Day, looks delish! I don’t know how easy it will be to find maple sugar- do you have any suggestions for a substitute? Thanks!

    • cybele says:

      Hi Michelle:

      You can certainly use brown sugar, or you can use palm sugar (coconut sugar), or sucanat, but it won’t dissolve into the topping at all.

      Hope that helps!


  3. Iratxe says:

    Hello Cybele,

    I love this kind of desserts, so delicious!.



    • cybele says:

      THanks, Iratxe! Me too. Because I can convince myself it’s not dessert, and eat it for breakfast!

  4. Tami Vigil says:

    Oh this looks so yummy! I am going to make this 🙂

  5. phyllis says:

    Why do you think you need the xanthan gum? I don’t think you do…it’s a corn derivative. There is probably tapioca starch in the gluten free flour mixture so why not use that? I’d also steer clear of cornstarch and use arrowroot.

    • cybele says:

      Dear Phyllis:

      The xanthan gum I use is not derived from corn. It’s made by Authentic Foods and is actually a derivative of cabbage! I like the structure and texture that xanthan gum provides, but if you prefer not to use it, that’s fine. You can certainly use tapioca starch or arrowroot in place of the cornstarch. Enjoy!


  6. This look beautiful, and with the throng of berries coming on, this is a perfect recipe! How are your cookies coming along? Will we get to see them in stores?

  7. cybele says:

    Thanks Tessa!

    Hoping hoping hoping by end of summer they’ll be in stores. I have found that everything always takes longer than expected. Thanks for the support.


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