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Gluten-Free Baked Fruit Crisps by Amanda Haas

Traeger Kitchen


Gluten-Free Baked Fruit Crisps by Amanda Haas

Prep Time

20 Minutes

Cook Time

30 Minutes

Effort
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Pellets

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.

Ingredients

How many people are you serving?

6

    Steps

    • 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.
      Grill Icon
      Grill350˚
    • 9

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

    Cooking Notes

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