Recipe: Whole-Grain Peach Crisp

Whole-Grain Peach Crisp

If you want to see your little one(s) with a huge smile on their face, serve them something they think is dessert for breakfast.  Case in point, this whole-grain peach crisp.  It’s so much healthier and lighter than your typical white-flour, white-sugar and butter-laden crisp that you won’t even think twice about serving it all summer long.  It’s basically fresh fruit, whole oats, coconut oil and a little maple syrup.  And you can certainly serve it as a dessert topped with a dollop of fresh whipped cream or vanilla ice cream.  Or you could just leave it on the counter all day and take a spoonful every time you walk by….not that I would know anything about that.


Recipe: Whole-Grain Peach Crisp

Serves: 6-8


  1. For the Peaches:

  2. 6 peaches, pitted and diced

  3. 2 tablespoons whole-wheat pastry flour (as a gluten-free option, use oat or coconut flour)

  4. 2 tablespoons fresh lemon juice

  5. 2 tablespoons pure maple syrup

  6. 1 teaspoon pure vanilla extract

  7. For the Topping:

  8. 1 cup whole rolled oats

  9. ¼ cup whole-wheat pastry flour (see above for gf)

  10. 1 teaspoon cinnamon

  11. ½ teaspoon salt

  12. 2 tablespoons pure maple syrup

  13. 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.


Whole-Grain Peach Crisp

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