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Gluten-Free Baked Fruit Crisps

Gluten-Free Baked Fruit Crisps

By Amanda Haas

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 Minutes

Cook Time

30 Minutes




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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
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


  • 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.

    • 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

  • 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.

    • 3/4 Cup Cold unsalted butter, cut into 12 pieces

  • 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.

    • 3 Pound Apples or pears, peeled, cored and chopped

    • 1/2 Teaspoon vanilla

    • 3 Teaspoon raw cane sugar, if needed 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

  • 8

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

    •  creme fraiche or whipped cream, for serving

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