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Gluten-Free Baked Fruit Crisps by Amanda Haas

Prep Time

20 Minutes

Cook Time

30 Minutes

Effort

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

Units of Measurement:

main

  • 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

  • 1 Pinch salt

  • 3 Teaspoon raw cane sugar

  • 1 As Needed Creme Fraiche or Whipped Cream

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.

    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

  • 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

  • 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.

    Ingredients

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

    • 1/2 Teaspoon vanilla extract

    • 1 Pinch salt

    • 3 Teaspoon raw cane sugar

  • 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.

    Grill350 ˚F

  • 9

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

    Ingredients

    • 1 As Needed Creme Fraiche or Whipped Cream