Gluten Free Rhubarb Peach Crisp Recipe

Last year we moved onto a property that had been vacant for five years. Besides a variety of flowers and a few trees and shrubs, I found a rhubarb plant that was not only alive but ready to harvest!

I’m not a huge fan of rhubarb, but I’m definitely not one to let food go to waste!

After some experimenting, and multiple recipes that no one really liked, I hit on this yummy combo of tart rhubarb and sweet peach!

I hope you enjoy it as much as I have!

Filling

4 cups chopped rhubarb
2 cups sliced fresh or frozen peaches
1 T lemon juice
3 T tapioca flour or cornstarch
1 cup sugar or alternative sweetener of choice

Topping

1 cup brown rice flour
1/2 cup tapioca flour, cornstarch or arrowroot powder
1/4 cup plus 1 T brown sugar or coconut sugar
1 T xanthan gum
Pinch salt
1 1/2 tsp cinnamon or vanilla
1 egg
7 T butter or coconut oil

I buy gluten free flour, coconut oil and coconut sugar in bulk from Azure Standard, a natural foods co-op that delivers to most of the US.

disclaimer: this most may contain affiliate links, meaning if you make a purchase I may earn a small commission at no additional cost to you.

Preheat oven to 375. Place chopped rhubarb in the bottom of an 8″ square pan. Layer peaches on top of the rhubarb. Drizzle lemon juice over the fruit. Sprinkle tapioca flour or cornstarch on the top of the fruit, followed by 1 cup sugar. Don’t stir; keeping the flour and sugar on top of the fruit helps keep the crust from getting soggy.

For the crumb topping, combine rice flour, 1/2 cup tapioca flour, 1/4 cup coconut sugar or brown sugar, xanthan gum, salt and optional cinnamon. Stir in optional vanilla, butter or oil and egg. Crumble mixture on top of the fruit and sprinkle with remaining 1 T coconut sugar or brown sugar.

Bake at 375 for about 1 hour and 15 minutes, or until the middle has bubbled up and the topping is golden brown.

Enjoy with a scoop of vanilla ice cream!

Note: I usually use almond flour in my crumb topping for a lower carb option, but find that with rhubarb it gets too soggy.