Description
This crisp is loaded with tart rhubarb, sweet peaches, and topped with crispy oats. It is easy to make and gluten-free and vegan.
Ingredients
Units
Scale
- FOR THE FILLING:
- 1 cup peaches, chopped*
- 3 cups rhubarb, chopped
- 2 teaspoons coconut flour (or sub 2 tablespoons other gluten-free flour)
- 3 to 4 tablespoons honey or agave nectar
- Pinch fine sea salt
- 1 teaspoon pure vanilla extract
- FOR THE CRISP TOPPING:
- 1 1/2 cups rolled oats, gluten-free friendly
- 1/2 cup sliced almonds (or sub in any chopped nuts)
- 1/3 cup flaxseed meal
- 1 teaspoon cinnamon
- 1/4 teaspoon fresh ground nutmeg
- Pinch fine sea salt
- 1/4 cup coconut oil, melted
- 1/4 cup grade B maple syrup
- 1/4 cup agave nectar or honey
Instructions
- Preheat oven to 350 degrees. Grease a 9 X 9 baking dish or pie plate with coconut oil.
- In a medium-sized bowl mix all of the filling ingredients together. Evenly spread the fruit mixture into the greased baking dish.
- To make the crisp topping combine the oats, sliced almonds, flaxseed meal, cinnamon, nutmeg, and salt in a small mixing bowl until well incorporated. Stir in the coconut oil, maple syrup, and agave nectar or honey until well combined.
- Evenly spread the crisp topping on top of the fruit filling.
- Bake in the oven for 35 to 40 minutes, or until the filling is bubbly and the topping has browned and is crispy. Allow to rest for 5 to 10 minutes before serving.
- Serve with ice cream or coconut whipped cream, if desired.
- Store in the refrigerator for a few days, although it is best when fresh
Notes
*If using frozen fruit make sure to defrost the fruit and drain the liquid. You may also use 2 cups rhubarb and 2 cups peaches, or any other combo. You want about 4 cups of fruit total.
Adapted from my Rhubarb, Strawberry, Blueberry Crisp and my Cherry Crisp for Two
