Oat & Buckwheat Peach Crisp

Oat & Buckwheat Peach Crisp

Recipe by Ellie Markovitch
Course: Breakfast, Main dish, Side dish, Snack
Cooking time



This recipe can be assembled and frozen until ready to bake– just add 10 minutes to the bake time if frozen.


  • 5 cups sliced peaches, chopped

  • 1 tbsp lemon juice

  • 2 tbsp honey (or maple syrup)

  • 1/2 cup Maine Grains Organic Rolled Oats

  • 1/3 cup Maine Grains Organic Buckwheat Flour

  • 1/3 cup chopped pecans

  • 2 tbsp packed brown sugar, depending on your sweet tooth/taste

  • 1/2 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/4 tsp cinnamon

  • 4 tbsp butter, cut into cubes


  • Preheat oven to 375 degrees
  • Place fruit into a 9×9, or 9″ pie plate, toss with lemon juice and drizzle in the honey
  • For the topping: in a medium bowl stir together the Oats, Buckwheat, brown sugar and spices
  • Use a pastry blender and cut in the butter until the mixture resembles coarse crumbs. Stir in the pecans.
  • Sprinkle mixture all over the fruit
  • Bake for 35 minutes or until the fruit is tender and the topping is golden.
  • Enjoy with cream or ice cream.

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By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia