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Oat & Buckwheat Peach Crisp

Oat & Buckwheat Peach Crisp

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

35

minutes

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

Ingredients

  • 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

Directions

  • 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
storycooking.com
IG @EllieMarkovitch
Facebook @storycookingmedia