Blackberry Crisp Frozen Yogurt

Blackberry Crisp Frozen Yogurt, the Canadian brand of frozen yogurt and ice cream, is a favorite amongst locals. With its unique toppings options like Caramel Chocolate Chip Cookie Dough on Top or White Chocolate Raspberry Truffle Cake Topping, it’s no wonder this shop has been in business for over 25 years.

The “berry crisp recipe” is a dessert that combines the creamy taste of ice cream with the crunchy texture of frozen yogurt. It’s the perfect treat for summertime!

Blackberry Crisp Frozen Yogurt is a gluten-free frozen yogurt that flawlessly balances warm tastes in a tart frozen yogurt. Alternative Baker is a new (and extremely fantastic) cookbook.

One of the few blogs I’ve been reading from the beginning is Alanna Taylor Tobin. As in, when I first started reading food blogs.

What started out as a casual interest in browsing through her Instagram photos has turned into a full-fledged obsession with everything she does. Alanna has wowed me year after year with her one-of-a-kind recipes, anecdotal observations, and stunning photographs.

The Alternative Baker, her most recent work, is a visually appealing cookbook that takes you on a voyage of baking using alternative grains and flours.

This book is, as expected, a complete wuss. It contains 140 gluten-free recipes. And this gluten-addict is completely enamored.


To celebrate the end of summer, I decided to cook her Blackberry Crisp Frozen Yogurt. Think luscious, juicy blackberries, creamy but sour frozen yogurt, and a delectable oatmeal crumble.

I want to make the ice cream foundation my new basis from now on since it is so amazing. It’s also so delicious that Alex and I consumed a pint and a half in one sitting.

And then there’s THE CRISP PART. OMG.

I don’t care if it’s 50 degrees outside; I’m going to eat this frozen yogurt all winter long.


Alanna, I’d want to congratulate you on your fantastic book. I’m ecstatic to have you as a buddy! I can’t suggest The Alternative Baker enough to my gluten-free and non-gluten-free friends.

Yes, yes, yes, yes, yes, yes, yes, yes, yes, yes



For the frozen yogurt with vanilla bean

  • 1 quart of thick cream
  • 1/2 vanilla bean, scraped and split lengthwise
  • 1/2 cup organic cane sugar, granulated
  • a pinch of fine salt
  • 2 cups plain Greek yogurt (whole milk)
  • 2 tbsp. gluten-free whiskey or vodka (optional)

For the berries that have been toasted

  • blackberries, 2 cups
  • 1/4 cup organic cane sugar, granulated
  • 1 medium lemon, finely grated zest
  • 1 tblsp lemon juice (or more if necessary)

For the freshness

  • a quarter cup of sweet rice flour
  • oat flour (2 tblsp.)
  • 1 tblsp. tapioca starch
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup organic light or dark brown sugar, packed
  • 1/8 teaspoon fine sea salt + 1/4 teaspoon
  • 1/8 teaspoon cinnamon powder + 1/4 teaspoon cinnamon powder
  • 3 tbsp. unsalted cold butter, sliced into tiny cubes


For the frozen yogurt with vanilla bean

  1. Combine the heavy cream, vanilla pod and scrapings, sugar, and salt in a small saucepan over medium heat and cook until hot and steamy, stirring to dissolve the sugar. To infuse, cover and steep for 20-60 minutes. In a medium-sized mixing bowl, whisk the yogurt until smooth.
  2. In a mixing bowl, strain the cream into the yogurt and stir to incorporate. Whisk in the bourbon. Chill for 1 hour or up to 2 days till cold. Follow the manufacturer’s directions for churning frozen yogurt.

For the berries that have been toasted

  1. Preheat the oven to 375°F and place a rack in the middle.
  2. In a small baking dish, combine the blackberries, sugar, and lemon zest. Bake for 30-40 minutes, tossing and mashing the mixture regularly, until the berries are richly bubbling. Remove from the oven and mix in the lemon juice. Scrape into a heatproof container and refrigerate for at least 1 hour or up to 2 days.

For the freshness

  1. Combine the sweet rice, oat, and tapioca flours with the oats, brown sugar, salt, cinnamon, and butter in the bowl of a stand mixer equipped with the paddle attachment. Mix on low speed for 3 minutes, then increase to medium speed until the butter is fully incorporated and the crisp begins to clump together.
  2. Bake until golden and fragrant, 15-20 minutes, on a small rimmed baking sheet coated with parchment paper, gently tossing the crisp once or twice to bring the outer edges in and breaking up any large clumps larger than a hazelnut. Allow the crisp to cool fully before serving. Keep 1 cup in the freezer to layer into the frozen yogurt and the rest sealed at room temperature for garnish.

Assemble the frozen yogurt

  1. Preheat the oven to 350°F and place a big loaf pan in the freezer. Make and churn the frozen yogurt, then distribute one-third of it in the frozen loaf pan while it’s still soft. Using one-third of the berries and one-third of the frozen crisp, make a dollop. Continue with two additional layers, swirling the top layer with the point of a knife or chopstick to make it look nice.
  2. Chill the frozen yogurt for at least 2 hours and up to many weeks until it is firm. Allow 5-10 minutes for softening, then serve scoops with additional crisp on top.


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Related Tags

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