Recipe: Whole-Grain Peach Crisp
Serves: 6-8
  • For the Peaches:
  • 6 peaches, pitted and diced
  • 2 tablespoons whole-wheat pastry flour (as a gluten-free option, use oat or coconut flour)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • For the Topping:
  • 1 cup whole rolled oats
  • ¼ cup whole-wheat pastry flour (see above for gf)
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 tablespoons pure maple syrup
  • ¼ cup melted coconut oil
  1. Preheat oven to 375 and lightly coat an 8x8 baking dish with cooking spray or oil.
  2. For peaches: In a large bowl, stir together peaches, flour, lemon juice, maple syrup and vanilla. Let sit for 10 minutes.
  3. For topping: In a separate bowl, combine oats, flour, cinnamon, salt and maple syrup. Pour coconut oil over mixture and using clean hands, mix the oil through the oats to create a crumbly, sand-like texture.
  4. Pour peach mixture into prepared baking dish. Sprinkle oat mixture evenly over the top.
  5. Bake uncovered for 40-45 minutes, until peaches are soft and bubbly and oat mixture is lightly browned and crisp. Let cool slightly and serve warm or at room temperature.
Recipe by Red Kitchenette at