Sugar Free Peach Crisp with Cinnamon Pecan Crumble
Need an amazing peach crisp recipe? This healthy peach crisp with fresh peaches is made with ingredients that make it a great option for a healthy treat.
Equipment
- Oval Baking Dish This Staub 9" Oval baking dish is perfect for making crisps, crumbles and cobbler desserts.
- Glass Mixing Bowls These glass mixing bowls are ideal for baking, and are microwave and dishwasher safe.
Ingredients
- 4 cups peaches sliced
- 1/4 cup granular monk fruit sweetener
- 1 Tablespoons dry tapioca
Crumb Topping:
- 1/2 cup oatmeal
- 1/2 cup flour
- 1/2 cup brown sugar substitute like Swerve
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup butter melted
- 1/3 cup chopped pecans
Instructions
- Preheat oven to 350 degrees. Lightly spray an oval baking dish or 9x9" pan with non-stick baking spray. Set aside.
- In bowl, combine the sliced peaches with the sweetener and dry tapioca. Stir to coat and combine. Pour the coated peaches into the prepared baking dish.
- In a separate bowl, add combine the oatmeal, flour, brown sugar, cinnamon, nutmeg, salt, baking powder and baking soda. Using a fork, stir to combine and break apart any lumps of brown sugar. Add the melted butter and pecans. Stir together to form a crumble topping. Mixture should be lumpy and gravel-like.
- Evenly sprinkle the crumble topping over the top of the peaches. Cover the baking dish with foil to prevent the pecans from overbrowning.
- Place the covered baking dish in the oven at 350 degrees. Bake for 25 minutes. Remove the foil and bake another 10 minutes to allow the pecans to lightly toast.
- Remove from oven and let cool 10 minutes before serving.
Notes
Covering the baking dish with foil will allow the peaches to cook while not letting the pecans over-brown. If you are not using pecans in the crumble, you can bake uncovered the entire 35 minutes.
Storage: The peach crisp can sit out for a few hours at room temperature. For best results, cover the baking dish with plastic wrap, and refrigerate any leftovers. Leftovers can also be stored in an airtight container. Kept refrigerated, the crisp will last for 3-4 days.
Baking in Ramekins: This recipe can be easily baked in 4" oven-safe ramekins. Divide the ingredients evenly into 6, 4" ramekins and bake for 30-35 minutes or until golden brown. If using pecans in your topping, cover loosely with foil while baking.
Nutrition
Serving: 1cupCalories: 220kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 20mgSodium: 236mgFiber: 3gSugar: 9g
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