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• Step 1

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

• 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, 1/2 tsp salt, and nutmeg in a large bowl.

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  • 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

• Step 4

  Add the butter and use a pastry blender or fork to cut the butter into pea-size pieces. Refrigerate until ready to use.

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  • 12 Tablespoon Unsalted Butter, Cold

• Step 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.

• Step 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.

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  • 3 Whole Apples or Pears, peeled, cored, and chopped

  • 1/2 Teaspoon vanilla extract

  • 1 Pinch salt

  • 3 Teaspoon Cane Sugar, raw

• Step 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.

• Step 8

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

  00:40

  350 ˚F / 177 ˚C

• Step 9

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

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  • 1 As Needed Creme Fraiche or Whipped Cream