Skip to Main Content
Gluten-Free Baked Fruit Crisps by Amanda Haas

Gluten-Free Baked Fruit Crisps by Amanda Haas

By Traeger Kitchen

Gluten-free doesn’t have to be flavor free.This gluten-free, baked fruit crisps recipe, packs in our signature wood-fired flavor into every bite.

Prep Time

20 Min

Cook Time

30 Min

Pellets

Cherry
Yields: 6 Servings

Ingredients

main
2 CupRolled Oats, gluten free
1 Cupgluten-free flour
1/2 Cupalmond flour
3/4 Cupbrown sugar, firmly packed
1 Teaspoonground cinnamon
1/2 Teaspoonsalt
1/4 Teaspoonground nutmeg
12 TablespoonUnsalted Butter, Cold
3 WholeApples or Pears, peeled, cored, and chopped
1/2 Teaspoonvanilla extract
3 Teaspoonraw cane sugar
1 As NeededCreme Fraiche or Whipped Cream
Units of Measurement:

Step

  • Step 1

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

  • Step 2

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

  • Step 3

    For the Crisp Topping: Combine the oats, flours, brown sugar, cinnamon, 1/2 tsp salt, and nutmeg in a large bowl.

    Ingredients
    • 2 Cup Rolled Oats, gluten free

    • 1 Cup gluten-free flour

    • 1/2 Cup almond flour

    • 3/4 Cup brown sugar, firmly packed

    • 1 Teaspoon ground cinnamon

    • 1/2 Teaspoon salt

    • 1/4 Teaspoon ground nutmeg

  • Step 4

    Add the butter and use a pastry blender or fork to cut the butter into pea-size pieces. Refrigerate until ready to use.

    Ingredients
    • 12 Tablespoon Unsalted Butter, Cold

  • Step 5

    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.

  • Step 6

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

    Ingredients
    • 3 Whole Apples or Pears, peeled, cored, and chopped

    • 1/2 Teaspoon vanilla extract

    • 1 Pinch salt

    • 3 Teaspoon raw cane sugar

  • Step 7

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

  • Step 8

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

    00:40

    350 ˚F / 177 ˚C

  • Step 9

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

    Ingredients
    • 1 As Needed Creme Fraiche or Whipped Cream

My Notes


In order to add notes for this recipe, you must log in or create an account.