Peach Crisp

Makes 12 servings 

235 calories / 7F / 39C / 6P  


  • 2 lbs. ripe peaches, peeled, pitted and sliced 
  • ¼ cup coconut sugar  
  • 1 Tbs. lemon juice  
  • ½ tsp. almond extract  

Crumble Topping:  

  • 2 cups old-fashioned rolled oats  
  • 1 ½ cups Cinnamon Oat  Kodiak Cakes Mix 
  • ½ cup raw honey 
  • 1 Tbs. cinnamon  
  • ¼ tsp. sea salt  
  • 6 Tbs. grass-fed butter or coconut oil, chopped  


  1. Preheat the oven to 375 degrees. 
  2. In a large bowl, add the peaches, coconut sugar, lemon juice and almond extract. Mix until the peaches are well coated. Pour into a greased 9x13 glass baking dish. 
  3. Combine all the topping ingredients together in a bowl with hands or a pastry cutter until thick and crumbly. Press on top of the peach mixture. 
  4. Bake for 20-25 minutes. Serve warm. Top each individual serving with spray whipping cream or high protein ice cream. Enjoy!

 *whipping cream and ice cream not included in the macros listed above.

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