Absolutely! You can either sub in your favorite cup-for-cup gluten-free flour or use all old-fashioned oats. Gluten-free flour tends to be a bit "thirsty" with liquids/fats which can result in a dry topping texture. Start with the 8 tbsp of butter listed in the recipe, but expect to add 1-2 tbsp more to achieve the same texture. Check out our gluten-free blackberry crisp recipe and gluten-free strawberry rhubarb crisp for more information.