Gluten-Free Baked Fruit Crisps by Amanda Haas
2 cups gluten-free rolled oats
1 cup gluten-free flour
1/2 cup almond flour
3/4 cup firmly packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
12 tbsp (1 1/2 sticks) cold unsalted butter, cut into 12 pieces
2-3 Lb apples or pears, peeled, cored and chopped
1/2 tsp vanilla
2-3 tsp raw cane sugar
Creme fraiche or whipped cream
When ready to cook, set the temperature to 350℉ 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.
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.
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!
*Cook times will vary depending on set and ambient temperatures.
This recipe was provided by Pro Team memberAmanda Haas, check out more of her recipes and photos on her Instagram@amandahaascooks.
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