Peach and Rhubarb Crisp

This peach and rhubarb crisp is the perfect summer dessert. This simple crisp is delicious but also made of wholesome ingredients. It is grain-free, gluten-free, refined sugar free and also vegan. In my opinion, the key to making delicious food is using ingredients that are in-season. They have a much better flavor and due to the natural sweetness of these fruits that are in-season, you won’t need to use as much sugar. Growing up, I have always loved rhubarb and this tart fruit reminds me of summer. Because of the tartness of rhubarb, it is the perfect fruit to pair with a sweeter fruit such as a peach. With only a few simple steps, this delicious peach and rhubarb crisp comes together in minutes.

Here is how this peach and rhubarb crisp is made:

Grease a 9-inch pie plate with non-stick cooking spray. Then, in a large mixing bowl, gently combine all the ingredients for the filling.

Pour the filling in the greased pie plate and set aside.

In a medium sized bowl, mix together the buckwheat flakes, almond flour, pecans, coconut sugar, cinnamon and salt until well combined.

Next, stir in the melted coconut oil.

Sprinkle the crisp topping onto the fruit filling.

Place the crisp on a cookie sheet before baking. This will catch any juices from the fruit that may overflow. Bake for 50-55 minutes or until the top is a nice golden brown color.

Let cool for at least 20 minutes before serving.

Serve and enjoy!

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PEACH AND RHUBARB CRISP

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Author Veronique

Ingredients

For the filling:

• 7 medium ripe peaches, cubed , about 4 cups
• 2 small stalks of rhubarb, cubed , about 2 cups
• 3 tbsp coconut sugar
• 2 tbsp arrowroot flour
• 1 tbsp lemon juice

For the crisp:

• 1 cup buckwheat flakes
• 1/2 cup almond flour
• 1/3 cup pecans , chopped
• 1/3 cup coconut sugar
• 1/2 tsp cinnamon
• 1/4 tsp Himalayan pink salt , or sea salt
• 1/3 cup coconut oil , melted

Instructions

1. Preheat oven to 350F.

2. Grease a 9-inch pie plate with non-stick cooking spray.

3. In a large mixing bowl, gently combine all the ingredients for the filling. 

4. Pour the filling in the greased pie plate and set aside.

5. In a medium sized bowl, mix together the buckwheat flakes, almond flour, pecans, coconut sugar, cinnamon and salt until well combined.

6. Next, stir in the melted coconut oil. 

7. Sprinkle the crisp topping onto the fruit filling.

8. Place the crisp on a cookie sheet before baking. This will catch any juices from the fruit that may overflow.

9. Bake for 50-55 minutes or until the top is a nice golden brown color. 

10. Let cool for at least 20 minutes before serving.

11. Serve and enjoy!