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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!