Steps

• Step 1

  When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• Step 2

  Line a baking sheet with parchment paper, and place eight, 1 cup sized ramekins or coquettes on the prepared sheet.

• Step 3

  For the Crisp Topping: Combine the oats, flours, brown sugar, cinnamon, salt and nutmeg in a large bowl.

  Ingredients

  • 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

• Step 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.

  Ingredients

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

• Step 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.

  Ingredients

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

  • 1/2 Teaspoon vanilla

  • 3 Teaspoon raw cane sugar, if needed to sweeten

• Step 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.

• Step 7

  Bake until the tops are brown and bubbly, about 30 to 40 minutes. Let cool 20 minutes.

  00:30

  350 ˚F / 177 ˚C

• Step 8

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

  Ingredients

  •  creme fraiche or whipped cream, for serving