Summer Peach Crisp
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 14 medium peaches, pitted and cut into 1.5-inch chunks
  • ¼ cup corn starch
  • ¼ cup sugar
  • 2 cups old-fashioned oats
  • 1 cup whole wheat pastry flour or white wheat flour
  • ½ cup brown sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ cup coconut oil (solid)
  1. Preheat oven to 400 degrees F. Mist a 9x13-inch baking dish with nonstick cooking spray.
  2. Place diced peaches in the baking dish. Sprinkle with the corn starch and sugar; mix until corn starch is well-incorporated and soaked into the peaches. Spread the peaches evenly in the baking dish and set aside.
  3. In a large bowl, whisk together the oats, flour, brown sugar, salt, and cinnamon until well-combined. Add the coconut oil to the bowl and using your hands, massage the oats into the coconut oil until coconut oil is evenly distributed throughout the oats and the mixture is pebble-like in consistency.
  4. Spread the oat mixture evenly over the peaches and bake for 1 hour. Allow to cool for 10-15 minutes before serving.
Nutrition Information
Serving size: 1/12th recipe (about 1⅓ cups) Calories: 276 Fat: 10.9 Carbohydrates: 43.5 Sugar: 23.0 Sodium: 95 Fiber: 5.1 Protein: 3.3 Cholesterol: 0
Recipe by Prevention RD at