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Gluten-Free Baked Fruit Crisps by Amanda Haas

Difficulty 2/5
Prep time 20 mins

Cook time 30 mins
Serves 6-8

Hardwood Cherry

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.


2 cups gluten-free rolled oats

1 cup gluten-free flour

1/2 cup almond flour

3/4 cup firmly packed brown sugar

1 tsp ground cinnamon

Kosher salt

1/4 tsp ground nutmeg

12 tbsp (1 1/2 sticks) cold unsalted butter, cut into 12 pieces

2-3 Lb apples or pears, peeled, cored and chopped

1/2 tsp vanilla

2-3 tsp raw cane sugar

Creme fraiche or whipped cream


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

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

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

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

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

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.

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

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

*Cook times will vary depending on set and ambient temperatures.

This recipe was provided by Pro Team member Amanda Haas, check out more of her recipes and photos on her Instagram @amandahaascooks.

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