Oat & Buckwheat Peach Crisp

Ellie of Story Cooking adds honey, nutmeg and ginger for a delicious take on an old favorite

Can be assembled and frozen till ready to bake! Add 10 minutes to the bake time if frozen. Sounds too easy!


5 cups sliced peaches, chopped
1 tbsp lemon juice
2 tbsp honey (or maple syrup)
For the Topping
1/2 cup Maine Grains Organic Rolled Oats
1/3 cup Maine Grains Organic Buckwheat flour
1/3 cup chopped pecans
2-4 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

  1. Place fruit into a 9×9, or 9″, pie plate, toss with lemon juice and drizzle in the honey
  2. For the topping: in a medium bowl stir together the Oats, Buckwheat and brown sugar and spices
  3. Use a pastry blender and cut in the butter till the mixture resembles coarse crumbs
  4. Stir in the pecans and sprinkle all over the fruit
  5. Bake for 35 minutes or til the fruit is tender and the topping is golden.
  6. Enjoy room temperature with cream or ice cream.


Course: Breakfast, Main Dish, Side Dish, Snack – see more from Ellie of Story Cooking