Gluten-Free Baked Fruit Crisps
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Gluten-free doesn’t have to be flavor free.This gluten-free, baked fruit crisp recipe, packs in our signature wood-fired flavor into every bite.
Prep Time
20 Min
Cook Time
30 Min
Pellets
Cherry
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
Crisp Topping
| 2 Cup | gluten-free rolled oats |
| 1 Cup | gluten-free flour |
| 1/2 Cup | almond flour |
| 3/4 Cup | Brown sugar, packed |
| 1 Teaspoon | ground cinnamon |
| 1/2 Teaspoon | Kosher salt, plus more as needed |
| 1/4 Teaspoon | ground nutmeg |
| 3/4 Cup | Cold unsalted butter, cut into 12 pieces |
main
| 3 Pound | Apples or pears, peeled, cored and chopped |
| 1/2 Teaspoon | vanilla |
| 3 Teaspoon | raw cane sugar, if needed to sweeten |
| creme fraiche or whipped cream, for serving |
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!
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