Rhubarb, Rainier Cherry, and Peach Crisp

Lately I’ve had to sneak in my baking time.  I’ve had lots of fun plans and been working on some things at home which has left me finding bits of time here and there to whip up something quickly.  It’s a good problem to have, a packed calendar, things to keep me busy, moments in time to make memories.  I’m not complaining at all.

But I do like to bake, especially when it involves summer fruit (and okay, rhubarb is technically a vegetable), so when I have a little bit of time, it’s a no-brainer to bake a crisp.  It’s fast, easy, loaded with whatever fruit I have on hand, and it’s always comforting.  It’s my favorite breakfast honestly.  I mean it’s mostly fruit and nuts, so what’s the big deal?

This crisp used up the last of my rhubarb for the season, some amazing rainier cherries, and wildly juicy peaches.  I love the floral, sweet-tart combination of fruit that sings with only a few spices, a little lemon, and some sweetness.  But what I love most about crisp, honestly, is that it can have whatever fruit you have on hand.

I hope you can find some time to make this crisp because it really is a quintessential summer treat that comes together in the blink of an eye.

Rhubarb, Rainier Cherry, and Peach Crisp

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★★★★★

5 from 2 reviews

• Author: Laura
• Total Time: 1 hour 20 minutes
• Yield: 8-10 servings 1x

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Description

A grain, dairy, and refined sugar free crisp loaded with fresh summer fruit.

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Ingredients

Scale 1x2x3x

Filling

8 heaping cups rhubarb, sliced ¼ inch thick, peaches, sliced ½ inch thick, and pitted rainier cherries

¼ cup pure maple syrup

Juice of 1 lemon

2 tablespoons tapioca starch

1 teaspoon vanilla bean powder

1 tablespoon ground cinnamon

2 teaspoons ground ginger

½ teaspoon ground cardamom

Topping

2 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)

½ cup coconut sugar

¾ cup walnuts

2 teaspoons ground cinnamon

½ teaspoon sea salt

2 tablespoons pure maple syrup

2/3 cup olive oil

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Instructions

Preheat oven to 350 degrees F/ 325 degrees F convection.

 

Make the filling.  In a large bowl, stir together fruit, maple syrup, lemon juice, tapioca starch, vanilla, cinnamon, ginger, and cardamom until well combined.  Pour into a square 8 inch baking pan.

 

Make the topping.  In the same large bowl, stir together flour, sugar, walnuts, cinnamon, and sea salt until combined.  Stir in syrup and oil until the topping clumps together.  Sprinkle over the fruit in the baking pan.

 

Place pan on a foil lined baking sheet and bake about 1 hour until golden brown and filling is bubbling.  Serve warm or store in an airtight container at room temperature for up to 4 days.

• Prep Time: 20 minutes
• Cook Time: 1 hour