Gluten-Free Berry Quinoa Crisp with Oat Topping

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A warm, naturally sweetened berry crisp featuring tender quinoa and a crunchy oat topping, ideal for a healthy gluten-free dessert. This American-inspired recipe (gluten-free), ready in about 50 minutes, layers mixed berries (fresh or frozen), cooked quinoa, maple syrup into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups mixed berries (fresh or frozen)
• 1 cup cooked quinoa
• 1/4 cup maple syrup
• 2 tbsp lemon juice
• 1 cup gluten-free rolled oats
• 1/2 cup almond flour
• 1/4 cup, melted coconut oil
• 1/2 tsp cinnamon
• 1/8 tsp salt

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, toss 4 cups mixed berries with 1 cup cooked quinoa, 1/4 cup maple syrup, and 2 tbsp lemon juice until well combined.
2. Step 2: Transfer the berry-quinoa mixture to a greased 8x8 inch baking dish, spreading evenly.
3. Step 3: In a separate bowl, mix 1 cup gluten-free rolled oats, 1/2 cup almond flour, 1/2 tsp cinnamon, and 1/8 tsp salt. Stir in 1/4 cup melted coconut oil until the mixture is crumbly.
4. Step 4: Sprinkle the oat topping evenly over the berry mixture.
5. Step 5: Bake for 30-35 minutes until the topping is golden brown and the berry filling is bubbling. Let cool slightly before serving.