Gluten-Free Fruit Crisp

A fruit crisp is the most forgiving dessert in the gluten-free playbook: any ripe fruit underneath, a buttery oat crumble on top, no rolling pin in sight. The only rule that matters is using certified gluten-free oats, since conventional oats are routinely cross-contaminated with wheat.

Yield: Serves 6 · Time: 55 min

Ingredients

• 6 cups fruit (apples, berries, peaches, or a mix), cut into chunks
• 2 tbsp sugar + 1 tbsp cornstarch, tossed with the fruit
• 1 tbsp lemon juice
• 1 cup (100 g) certified gluten-free rolled oats
• 1/2 cup (70 g) gluten-free all-purpose flour blend
• 1/2 cup (100 g) packed brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup (115 g) cold butter, cubed

Directions

1. Toss the fruit with sugar, cornstarch, and lemon juice; spread into a buttered 9-inch baking dish.
2. Rub the oats, flour blend, brown sugar, cinnamon, salt, and butter together until clumpy.
3. Scatter the topping over the fruit without pressing it down.
4. Bake at 350°F (175°C) for 40–45 minutes, until the juices bubble at the edges and the top is deep golden.
5. Cool 15 minutes and serve warm, ideally with vanilla ice cream.

Pro tip: Frozen fruit works straight from the freezer — just add 10 minutes to the bake time.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.