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Gluten-Free Baked Fruit Crisps by Amanda Haas

Gluten-Free Baked Fruit Crisps by Amanda Haas

By Traeger Kitchen

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.

Prep Time

20 Min

Cook Time

30 Min




Number of People Serving


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Units of Measurement:
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
3 Teaspoon raw cane sugar
1 As Needed Creme Fraiche or Whipped Cream


  • 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.

    350 ˚F / 177 ˚C


  • 9

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

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