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Gluten-Free Baked Fruit Crisps

Amanda Haas
Prep Time 20 mins
Cook Time 30 mins
Servings 8

Ingredients
  

  • 2 cups gluten-free rolled oats
  • 1 cup gluten-free flour
  • ½ cup almond flour
  • ¾ cup firmly packed brown sugar
  • 1 tsp ground cinnamon
  • Kosher salt
  • ¼ tsp ground nutmeg
  • 12 tbsp (1 1/2 sticks) cold unsalted butter cut into 12 pieces
  • 2-3 apples or pears peeled, cored and chopped
  • ½ tsp vanilla
  • 2-3 tsp raw cane sugar
  • Creme fraiche or whipped cream

Instructions
 

  • When ready to cook, set the temperature to 350°F and preheat, lid closed for 15 minutes.
  • Line a baking sheet with parchment paper, and place eight 1-cup sized ramekins or coquettes on the prepared sheet.
  • For the Crisp Topping: Combine the oats, flours, brown sugar, cinnamon, 1/2 tsp salt, and nutmeg in a large bowl.
  • Add the butter and use a pastry blender or fork to cut the butter into pea-size pieces. Refrigerate until ready to use.
  • Place the fruit, vanilla and a pinch of salt in a medium bowl and taste. Add the cane sugar only if necessary to sweeten.
  • 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.
  • Bake until the tops are brown and bubbly, about 30-40 minutes. Let cool 20 minutes.
  • To serve, top with a dollop of creme fraiche or whipped cream. Enjoy!

Notes

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.
*Cook times will vary depending on set and ambient temperatures.
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