Whole Wheat Classic Peach Crisp

Making pie with stone fruit is always a good idea, but I tend to prefer a fruit crisp over most fruit pies. This classic peach crisp is a delicious blend of from-scratch filling and sweet and crumbly topping. You know how canned peaches somehow taste even more like peaches than eating the fruit fresh? That’s what this filling tastes like — fresh and strongly-peachy.

Whole Wheat Classic Peach Crisp

  • Servings: 9
  • Difficulty: easy
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A whole wheat version of this easy crisp, with classic peach flavor.

I left the skins on my peaches and it was great!


  • 5 peaches, sliced
  • 50 gm white granulated sugar
  • 2 Tbsp freshly-milled soft white or hard white wheat flour
  • – 1 tsp apple cider vinegar
  • 1/2 tsp vanilla
  • dash of salt
  • dash of cinnamon
  • 80 gm freshly-milled soft white or hard white wheat flour (I used a blend of about half and half of each)
  • 45 gm old fashioned oats
  • 100 gm brown sugar
  • 1/2 tsp baking powder
  • 1/4 tsp ground cinnamon
  • dash of nutmeg
  • dash of salt
  • 75 gm cold unsalted butter, diced into small chunks


  1. In a medium bowl, toss the sliced peaches with the 50 gm of white sugar. Sit for 15–20 min.
  2. While you wait for the peaches to be ready, make the crumb topping. Stir together everything except the butter. Then cut in the butter with a pastry blender or fork until small crumbs are formed.
  3. Preheat oven to 380° F.
  4. Drain the peaches, measuring out the juice and saving 3–4 tbsp for adding later. Put the peaches in a large bowl. In a small bowl, mix together the juice, 2 tbsp flour, apple cider vinegar, vanilla, salt, and cinnamon.
  5. Pour the liquid mixture over the peaches and combine gently. Pour this filling into an 8×8″ baking dish (you don’t need to spray with nonstick spray).
  6. Sprinkle the crumb topping on top of the filling. Bake for 30 min. Then turn the oven down to 350° for about 15 more min. until the top is set and slightly browned.
  7. Remove from oven and cool until it’s set enough to serve, around 20-60 min. You can serve with ice cream but it’s delicious on its own!