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Rhubarb, Rainier Cherry, and Peach Crisp

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


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




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


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


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