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
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.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 |
12 Tablespoon | Unsalted Butter, Cold |
3 Whole | Apples or Pears, peeled, cored, and chopped |
1/2 Teaspoon | vanilla extract |
3 Teaspoon | raw cane sugar |
1 As Needed | Creme Fraiche or Whipped Cream |
1
When ready to cook, set the grill temperature to 350℉ and preheat, lid closed for 15 minutes.
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, 1/2 tsp salt, and nutmeg in a large bowl.
4
Add the butter and use a pastry blender or fork to cut the butter into pea-size pieces. Refrigerate until ready to use.
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.
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.
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.
8
Bake until the tops are brown and bubbly, about 30-40 minutes. Let cool 20 minutes.
350 ˚F / 177 ˚C
00:40
9
To serve, top with a dollop of creme fraiche or whipped cream. Enjoy!
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