Sweet summer peaches topped with a crispy oatmeal crust. This Peach Crisp recipe is easy to make and gives you a guilt-free dessert option.
When I was a kid, one of my link no longer available desserts was peach cobbler. I’d make it every summer with my Granny. I loved it so much that she included a little print-out of her recipe for me when I got married.
I made that recipe so many times that I practically know it from memory. But like all the desserts from my childhood, this cobbler was loaded with sugar.
My daughter has been showing a lot of interest in baking lately, so it’s got me reminiscing over this childhood fave. I’m really craving it now that the weather is warming up!But, like with all good things, moderation is key.
Peach Crisp Recipe link no longer available the same as my childhood favorite. It’s more of a crisp than a cobbler. But, it still brought back all those childhood memories.
Maybe this will be a recipe I add to my own daughter’s recipe book when link no longer available Unlike my childhood favorite, this peach crisp is:
gluten free (if you buy gluten free oats) link no longer available eating plan, this recipe is classified as an E, because it’s loaded with good carbs to fuel your day.
What I love about this recipe is that it’s easy to throw together and includes only real food ingredients. It’s basically healthy enough to eat for breakfast! (Which, I may have done after testing it out).
1 cup old fashioned rolled oats link no longer available 2 tbs coconut flour link no longer available 1-2 tsp stevia depending on your preference (I like this brand) link no longer available a dash of cinnamon link no longer available 1/4 cup eggwhites (or the whites from 2 fresh eggs) link no longer available a splash of unsweetened almond milk link no longer available coconut oil cooking spray link no longer available 16 oz frozen, sliced peaches link no longer available a dash of cinnamon link no longer available Ya’ll, this recipe is so easy that I don’t even bother to thaw my peaches before I bake my crisp.
I simply dump the peaches in my baking dish, sprinkle with stevia and cinnamon, and then pour the topping over it. Give the top a light spritz with coconut oil cooking spray and bake on 350 for 35 minutes, or until the top is lightly golden brown.
You can get four generous servings out of this recipe if you want to eat it as a meal or on it’s own. If you’re serving it right after dinner, I’d make the portions a little smaller so you don’t go overboard on your carbs.
Don’t eat it all in one go? Stick this in the fridge for a couple of days and either enjoy it cold, or put it back in the oven at 350 until it’s warmed through again!
Want a sweet summer dessert without all the sugar and junk ingredients? This peach crisp recipe is sugar free, dairy free, and gluten free. Enjoy it for dessert if you must, but I won’t tell if you decide to have a bowl for breakfast!
Healthy Carbs, THM-E link no longer available old fashioned rolled oats link no longer available frozen peach slices link no longer available unsweetened almond milk link no longer available coconut oil cooking spray link no longer available Pour frozen peaches in your baking dish and lightly coat with 2 tsp stevia and a dash of cinnamon.
Mix all other ingredients in a bowl (with another dash of cinnamon) to form the topping.
Pour over peaches and spread evenly.
Spray coconut oil cooking spray over the top and bake (uncovered) for 30-35 minutes, or until the top is golden brown.
Serve warm, or refrigerate for up to 3 days.
Like this recipe? Find more from The Angie Cruise Blog here:
Cheesy Bacon, Ham, and Cauliflower Bake link no longer available Brussel Sprout Recipe link no longer available Chicken and Black Bean Taco Stuffed Sweet Potato link no longer available
