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Gluten-Free Fruit Crisp

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Servings: 8 Servings
Author: Jaclyn


  • 15 oz can peaches; retain juice
  • 15 oz can cherries; juice drained
  • 1 pint blueberries fresh (or 2 cups frozen)
  • 3/4 cup maple syrup divided
  • 2 tbsp gelatin
  • 1/2 cup butter or fat of choice room temperature
  • 1/2 cup cassava flour
  • 1 cup granola
  • 1/4 cup chopped pecans


  • Pour cans of fruit (minus cherry juice) into 9 x 13 dish and set aside.
  • Bring 1/2 cup maple syrup, blueberries, and gelatin to a boil, then boil on low, stirring, for 5-10 minutes until reduced and a bit thicker. Whisk until no clumps of gelatin remain, but fruit will remain clumpy. (If you are using frozen blueberries or are using fresh or frozen cherries and peaches, this step may take longer than the 5-10 minutes for all the fruit juices to reduce.)
  • Add blueberry mixture to fruit mixture in dish and stir well until combined evenly.
  • Preheat oven to 375.
  • In a medium bowl, combine butter, remaining syrup, and flour and use pastry cutter or fork to press until a gooey dough forms.
  • Add granola and stir well.
  • Drop clumps of dough over the fruit mixture and spread it out evenly.
  • Top with chopped pecans.
  • Bake for 45-50 minutes until top is browned, then remove to cool before serving (preferably with ice cream!)