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Peach Crisp
This Peach Crisp is light and delicious, made with sweet, juicy summer peaches and topped with crunchy oats and almonds. Enjoy it for dessert or even breakfast!
Equipment
- Deep Pie Dish or 9 x 9 baking dish
Ingredients
- 6 large ripe yellow peaches (pitted, peeled and sliced into 1/2-inch thick slices)
- ⅓ cup monk fruit sweetener ( or sugar)
- ⅛ teaspoon kosher salt
- 2 teaspoons cornstarch
For the Topping:
- ⅔ cup raw quick ( or rolled oats*)
- ½ cup slivered roasted almonds
- 2 tablespoons whole wheat flour ( or gluten-free flour mix)
- ¼ cup packed monk fruit brown sugar ( or light brown sugar)
- ½ teaspoon cinnamon
- ¼ cup butter (melted (half stick))
Instructions
- Heat oven to 350°F degrees.
- Combine peaches, sugar and salt in a large bowl and mix well. Sprinkle with cornstarch. Toss until fruit is coated and transfer to an ungreased deep pie dish.
- Combine the remaining topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
- Bake for 40–50 minutes until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for a few minutes before serving warm.
- Serve with a scoop of ice cream or frozen yogurt, if desired.
Notes
*To make this gluten-free swap out the flour for a gluten-free flour mix and use gluten-free oats.
To peel peaches easily, bring a large pot of water to a boil. Score an X on the bottom of each peach, then blanch them in hot water for 1 minute, making sure they are fully submerged. Remove with a slotted spoon, and the skin will slip off. You can also peel them with a vegetable peeler or skip this step entirely. Since peach skin is so thin, it won’t be that noticeable once baked.
Nutrition
Serving: 3/4 cup, Calories: 183kcal, Carbohydrates: 33g, Protein: 4g, Fat: 11.5g, Saturated Fat: 4g, Cholesterol: 16mg, Sodium: 19mg, Fiber: 3.5g, Sugar: 10g
- WW Points: 4