This Buckwheat Crisp is made with fresh peaches, blackberries and a gluten free buckwheat-oat topping that pairs perfectly with ice cream.
This might just be my laaaaast summer recipe. Maybe. I can’t make any guarantees, but considering Starbucks released their infamous pumpkin spice latte a couple days ago, I think it’s safe today people are ready for fall food. …. even though Labor Day hasn’t happened yet. We must wait until next week! Labor Day looks a lot like burgers and hot dogs and macaroni salad and corn on the cobb—so.much.summer.food.
I know everyone is saying this, but WHERE did summer go? Don’t get me wrong, I feel like I “did” enough—this summer has been so much fun—but I’m really not ready for cold weather. Of course I’m ready for fall because fall is the best, but fall lasts for all of two seconds and then boom, winter is here. Ugh, I’m really not ready, though I realize I’m getting slightly ahead of myself.
I’m really excited to be sharing this buckwheat crisp recipe with you because as the name suggests, it uses buckwheat, meaning it’s gluten free! Have you tried buckwheat before? I don’t use it super often, but I gotta say it makes for an excellent flour alternative and it’s a little something different than almond or coconut flour.
I’m also a huge fan of “crisps” because, in my opinion, they’re fool-proof. They’re a great way to use up some fruit—in this case, stone fruit and berries—and make something delicious. You mix the fruit together, add the “crisp” on top and then bake away! Now that I think about it, this buckwheat crisp would be PERFECT for Labor Day! Just saying.. especially because it’s gluten free AND vegan-friendly. Win-win, ya know?Print
Blackberry Peach Buckwheat Crisp (v/gf)
This buckwheat crisp is made with fresh peaches, blackberries and a gluten free buckwheat-oat topping, making it perfect for summertime.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 8
- Category: dessert
- Method: oven
- Cuisine: crisp
for the filling:
- 5 peaches, sliced
- 1 1/4 cup blackberries
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup cane sugar
- 3 tbsp arrowroot starch
for the topping:
- 1/2 cup buckwheat flour
- 1 1/2 cups gluten free old fashioned oats
- 1/4 cup cane sugar
- 2 tbsp arrowroot starch
- 1/2 cup dairy free butter, cold
- Preheat oven to 350°.
- Add all filling ingredients to a bowl; stir well to combine, then pour mixture into a pie dish; set aside.
- Next, add buckwheat, oats, sugar, and arrowroot to a bowl and stir to combine. Then, cut butter into mixture and use your hands to mix everything together. Pour mixture over top of fruit.
- Bake crisp for 35-45 minutes or until edges are bubbly and top is golden brown.
- Remove from oven, wait a few minutes for it to cool, then dig in!
- This crisp is best if served with ice cream, and if you want to keep it vegan, just use dairy free ice cream.
Keywords: buckwheat crisp, buckwheat crumble, gluten free crisp