It’s peachy keen. 

This will be yours.

Time: 10 min prep, 15-20 min baking (total: 25-30 min)

When to eat it: Dessert

Perks: Vegan, vegetarian, gluten-free, low sugar, high protein, low-cost, easy/quick

Sh*t You Need:

3 diced peaches
1 cup oats
½ cup whole wheat flour (oat/almond flour for GF)
¼ cup chopped walnuts
3 tbsp coconut oil
2 tbsp peanut butter powder
1 tbsp honey
Sprinkle unsweetened coconut flakes

Small baking pan
Cutting board
Mixing bowl
Measuring cups & spoons

The Recipe:

1. Preheat your oven to 375°F, and lightly grease a small baking pan with coconut oil. (It’s important to not over-grease here or your crisp will end up being in a bath of oil, which will make a not so crispy peach crisp.)

2. Place your diced peaches evenly on the bottom of the pan. Drizzle honey on top of the peaches, and set pan aside. For all of you sweet tooths out there, this is where all of the sweetness lies. You would be surprised how sweet it is purely off the peaches and a bit o' honey!

3. In your mixing bowl, combine oats, flour, walnuts, coconut oil, and PB powder. If you like to get messy like myself, use your hands to mix until coconut oil forms small clumps (use a fork or wooden spoon otherwise). 

4. Crumble oat/flour/pb/walnut mixture evenly on top of the peaches in the pan, and sprinkle the unsweetened coconut flakes on top. Then... it's oven time.

5. Bake 15-20 minutes, or until the crisp is browned and the coconut flakes are all nice and toasty. Check on crisp at about 10 minutes.

6. The last step is the most CRUCIAL part of the recipe. You take the crisp out of the oven, take a nice gander at your beautiful creation, and then eat it. ENJOY ☺


A photo posted by Alayna Flannery 🍓💪 on

Recipe was contributed by Alayna Flannery (Bowling Green State University). Check out her  and blog for more. 

Check out these recipes, too: 

One Response