Strawberry, Peach, Rhubarb Crisp (Paleo, Vegan)
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
Topping
  • ¾ cup almond flour
  • 1 cup chopped walnuts (pecan and almonds are nice too)
  • ¼ cup chia seeds
  • 2 Teaspoon cinnamon
  • 1 Teaspoon nutmeg
  • ½ teaspoon ground cloves
  • 1 Teaspoon orange zest
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
Filling
  • 1 cup rhubarb
  • 1½ cup strawberries
  • 1½ cup peaches (can use frozen)
  • ¼ cup maple syrup
  • ½ orange, juiced
  • 1 Teaspoon cinnamon
  • 2 Teaspoons vanilla extract
  • 2 Teaspoons arrowroot powder
Instructions
  1. Preheat the oven to 350.
  2. Mix together all the ingredients for the topping until thoroughly combined and set aside.
  3. Place fruit in a 9″ x 13″ baking dish or individual dishes.
  4. Mix together the topping in a bowl, set aside.
  5. Mix together the maple syrup, orange juice, cinnamon, vanilla extract, and arrowroot together in a bowl until well blended.
  6. Pour the mixture over the peaches and berries and spoon the topping evenly over the surface.
  7. Bake the crisp for 30-45 minutes until the peaces are tender and the juices are bubbling.
  8. Serve warm.
Recipe by Simple Roots at https://simplerootswellness.com/strawberry-peach-rhubarb-crisp/