Honest Kitchen November Birthdays

November was a big a big month for birthdays, company-wide we will celebrate 7!

Jerry Scheffers-Director of Production, Vanessa Howard-Accounting Specialist, Chris Claisse-Director of Product Management, Michelle Donley Sherman-Customer Service Lead, Brandy Vachal-Receptionist/Admin Assistant, Kim Turner-Retail Marketing Manager and last but not least Lucy Postins our founder! Say that three times fast!

In honor of their birthdays we may have had some comforting treats. It’s finally getting a little chilly at our San Diego office! So of course why not some chicken and biscuits (deconstructed chicken pot pie), a lovely salad (had to have some greens) and a new recipe I got to try out a pecan peach crisp.

Happy Birthday to this great group of people!

Want the pecan peach crisp recipe? See below and enjoy!

full spread

Peach Pecan Crisp



5 cups thinly sliced peaches (about 5-6 medium peaches). If not in season you can use frozen peaches. Just thaw and drain if too juicy!

1/4 cup flour (I like whole wheat flour for a nutty taste)

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract


3/4 cup brown sugar

2/3 cup flour

2/3 cup old-fashioned rolled oats or quick oats

1 teaspoon ground cinnamon

1/4 teaspoon salt

3/4 cup unsalted pecans

1/2 cup unsalted butter, softened to room temperature

Optional but whip cream or vanilla ice cream tops this off pretty nicely!


Preheat the oven to 350°F. Lightly grease an 8 or 9-inch baking dish. Set aside.

Make the filling: Combine peaches with the flour, sugar, salt, and vanilla in a large bowl. Toss gently until combine. Spoon into prepared baking dish.

Make the topping: Mix brown sugar, flour, oats, cinnamon, salt, and pecans together. Add the butter and stir or use hands to break up the butter until the mixture is crumbly (a fork works for this too!) Evenly sprinkle topping over peaches.

Bake for 40-45 minutes until the topping is golden brown and the peach juice is bubbling on the edges. Remove from the oven and allow to cool slightly before serving. Add ice cream or whipped cream to top it off!

Meet the Author: Christin Lynch

Christin Lynch is The Honest Kitchen’s Social Responsibility Manager. Her focus is People, Pawlanthropy and Planet! She has been with THK for 8 years and has an adorable pup named Ollie and 3 kitties named Kit Kat, Simba and Cheyenne. She has a strong passion for giving back, creating new recipes for her 2-legged and 4-legged co-workers and rolling around with dogs all day!

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