Steps

• 1

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  Line a baking sheet with parchment paper, and place eight, 1 cup sized ramekins or coquettes on the prepared sheet.

• 3

  For the Crisp Topping: Combine the oats, flours, brown sugar, cinnamon, salt and nutmeg in a large bowl.

• 4

  Add the butter and use a pastry blender or fork to cut the butter into pea-sized pieces. Refrigerate until ready to use. Chef's Note: This recipes makes a double batch of the crisp topping, so anytime I find exceptional stone fruit or berries at the market, I can come home and make this crowd-favorite in no time.

• 5

  Place the fruit, vanilla and a pinch of salt in a medium bowl and taste. Add the cane sugar only if necessary to sweeten.

• 6

  Fill each ramekin to the top with fruit, then sprinkle with 3 tablespoons of the crisp topping. Place the sheet pan with the ramekins directly onto the grill grate.

• 7

  Bake until the tops are brown and bubbly, about 30 to 40 minutes. Let cool 20 minutes.

  350 ˚F / 177 ˚C

  00:30

• 8

  To serve, top with a dollop of creme fraiche or whipped cream. Enjoy!