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Updated: Jul 12, 2023

Talking about peaches here again today. 🍑

A family favorite here.

& by family...I mean Keith and I. 🤗

This shit is soooo good.

& healthy!

Which is a total win.

Like, healthy enough to eat for breakfast.

Now THAT is a win in my book.

Just take a look at her.

Isn’t she gorgeous?!!

& if you choose to forego the ice cream, it is dairy and gluten free + vegan.

Insane right.

It can’t possibly taste good if it claims to be those three things.

But I promise it is.


I came up with this crisp recipe over 4 years ago when I changed my diet to accommodate my current health needs.

Which omitted a lot of things from my diet.

But, still today, Keith and I enjoy this recipe more than any other one.

Let me grace you with her.


Download PDF • 1.18MB


good enough to eat for breakfast


  • 8-10 peaches, peeled and sliced

  • 1 tablespoon arrowroot powder (cornstarch works too)

  • 2 teaspoons cinnamon

  • 1/2 cup refined coconut oil, melted from solid

  • 1/3 cup maple syrup

  • 1 3/4 cup gluten free rolled oats

  • 1 cup almond flour

  • pinch of sea salt

  • brown sugar, for garnish topping (~ 2 tablespoons) - optional


  1. Preheat oven to 350°F. Gather a cast iron skillet or baking dish; roughly 8x8 in size.

  2. Peel and slice peaches and add directly to pan. Make sure to slice the peaches thin. Once all are sliced, add arrowroot powder and cinnamon. Toss to combine. Smooth peach mixture evenly with a silicone spatula.

  3. Melt the coconut oil in a glass bowl. Add maple syrup, oats, almond flour and salt. Combine thoroughly.

  4. Pour the crisp mixture over the peaches and flatten with the back of a spoon. Sprinkle with optional brown sugar so it gets a nice caramelized texture on top.

  5. Place on a baking sheet with sides (incase the peaches bubble over), place in oven and bake for 45 minutes.

  6. Serve warm or let cool. Enjoy!!


  • Refined coconut oil is important in this recipe. Your crips will not taste like coconut that way. If that doesn't bother you, feel free to use virgin coconut oil. It is better for you.

  • It is important that the coconut oil is melted from a solid form. This allows the crisp to harden once it is room temperature and give you that clumpy crisp texture we all know and love.

  • Will keep in a glass container in the fridge for 5 days.

Hope you enjoy the recipe!

& as always, send me pictures if you make it!

Love hearing from you guys!

Like, comment, share and subscribe!

Thanks for being here!


Kirsten ☀️

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