Multi-Grain Hazelnut Spiced Peach Crisps

This recipe captures the end of summer with all the fruit, gently spiced and topped with whole grain and a hazelnut crunch.

The end of summer means peach trees hanging heavy with ripe, juicy, voluptuous peaches. These are the peaches that kids climb high in the branches of the family tree to find and then those little rascals stay up in the branches and eat the sweet fruit until sticky juice is running down to their elbows. That’s the flavor we’re capturing today in these Home Baker’s personal Spiced Fresh Peach Hazelnut Multi-Grain Crisps. Serve them warm with your favorite ice cream or for a delicious addition to any brunch or breakfast.

We begin by making the fresh peach filling using the ease and convenience of the microwave. This cuts the baking time and also ensures the filling is thick. We also use the Panhandle Milling Multigrain and chia pancake mix as the base ingredient for the batter topping. This gives your desserts lower-sugar well rounded whole grain flavor. Finally, we top the batter with the crunch and flavor of chopped hazelnuts.

Fresh Peach Filling

6 fresh peaches, peeled, pitted, and sliced

1/4 cup lemon juice

1/4 cup brown sugar

1 Tbsp. cinnamon

1/2 tsp. allspice

1 tsp. orange zest

1/4 cup cornstarch


  • In a large microwave-safe bowl, combine all ingredients stirring well.
  • Heat in the microwave 3-5 minutes until peaches are cooked through and cornstarch begins to thicken.
  • Divide between 3 mini pie pans or 6 muffin cups.

Multi-Grain Hazelnut Crisp Topping

1 cup Panhandle Milling Multi-Grain and Chia Pancake Mix

1 Cup Rolled Oats

1/2 cup brown sugar

1/2 cup melted butter

1 tsp. cinnamon

1 tsp. vanilla

2/3 cup buttermilk

3/4 cup chopped hazelnuts


  • Wash and sanitize hands, tools and work surfaces.
  • Preheat oven to 350°F.
  • In a medium mixing bowl, combine the baking mix, oats, sugar, butter, cinnamon and vanilla. Add the buttermilk and stir until just combined.
  • Divide the batter over the 3 mini pie pans of peach filling. Top each with 1/4 cup chopped hazelnuts.
  • Bake 350°F for 20-25 minutes until the batter topping is cooked through.
  • Serve warm. For an extra rich dessert, top with caramel sauce and ice cream.

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