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Peach Crisp is a satisfying, low-carb dessert.

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Today’s recipe is a gluten-free, low-carb peach crisp. 

Making a peach crisp is easy.

One thing that I love about this dessert is that it’s literally just throwing it in a dish with some sugar and spices, and then baking it until it’s golden brown, bubbly and fragrant.

I decided to make a peach crisp after picking up some really nice white peaches at the store the other day.

We were eating them a snack but I decided I wanted to make them into something and of course share a recipe with all of you.

I also like the idea of creating a gluten-free crumble that is still crunchy, toasty, and tasty.

peach crisp topping

How to make a peach crisp

To make those peach crisp you’ll need a few ingredients:

First, pre-heat your oven to 350 degrees Fahrenheit.

Then start by thinly slicing all five of your peaches. Set half of one aside (5-6 slices).

Add them to an 8×8 glass baking dish and season with ground ginger nutmeg and cinnamon and sugar.

Peaches with spices

Blend together roughly half of one peach (5-6 slices) half a cup of water and one teaspoon of xanthan gum. this is going to help your mixture thicken while it bakes in the oven.

Pour the mixture over your peaches. Set the peaches aside and get to work on your crumble. 

For the crumble add finely chopped pecans, pumpkin seeds, flax seeds, sunflower seeds, and chia seeds to a stand mixer bowl.

Handful of nuts mixed

Next add cubed cold butter, and almond flour to the stand mixer bowl and beat on low with the paddle attachment until the dough starts to form beads.

Cubed butter

Almond flour in a measuring cup

Don’t overbeat the crumble you don’t want the butter to fully incorporate you just want the almond flour and butter and seeds mixture to loosely come together. This takes less than a minute! 

If you happen to over beat it, it’s not a big deal. Refrigerate the mixture for about 30 minutes. 

Once the crumble is ready, Sprinkle the mixture over the top of your peaches in an even layer. 

Then, bake for ~45 minutes. Until you see bubbles and an a golden brown top. 

Peach crumble with ice cream on top

Should my peach crisp use canned or fresh peaches? 

For my peach crisp I used fresh, white peaches. 

Medium size fresh peaches container on 14 grams of carbohydrates per peach.  

While it’s totally possible to use canned peaches, just note that canned peaches are usually canned with a sugary juice and can add extra carbohydrates to the dish. 

If you decide to use canned peaches, be sure to rinse your peaches in a colander. 

Also taste them. You may notice that you don’t need to use as much sugar substitute for sweetness.

The Gluten-Free Crumble Topping

Peach crumble topping

The crumble for the peach crisp uses a mixture of almond flour, chopped nuts seeds, and butter.

It does not use oats like a traditional crumble would. This helps to keep the carbohydrate count down in the dish which I always appreciate.

Though the crumble on top is super buttery and extremely delicious, it’s not going to be as crunchy as a flour and oat crumble would be.

That said, it’s still delicious.

If you’d like something that resembles more of a crispy flaky dough, check out my flaky pie crust recipe

It’s keto, low carb and really easy to make. You can pre-bake this flakey pie crust and sprinkle it over the top after it’s baked for more of that doughy crumble.

It’s up to you which you use!

Enjoy the recipe and be sure to pin it for later if you can’t make it today. Leave me a comment and let me know how it turned out.

Peach crumble topping with spoon
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Peach Crisp


  • Author: Mila Clarke Buckley
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 8×8 pan 1x
  • Diet: Diabetic

Description

A delicious peach crisp with notes of ginger, cinnamon and nutmeg.


Scale

Ingredients


Instructions

  1. First, pre-heat your oven to 350 degrees Fahrenheit.
  2. Then start by thinly slicing all five of your peaches. Set half of one aside (5-6 slices).
  3. Add them to an 8×8 glass baking dish and season with ground ginger nutmeg and cinnamon and Truvia (I used Truvia Sweet Complete).
  4. In a blender, blend together roughly half of one peach (5-6 slices) 1/2 cup of water and one teaspoon of xanthan gum and vanilla. this is going to help your mixture thicken while it bakes in the oven.
  5. Pour the mixture over your peaches. Set the peaches aside and get to work on your crumble.
  6. For the crumble add finely chopped pecans, pumpkin seeds, flax seeds, and chia seeds to a stand mixer bowl.
  7. Next add cubed cold butter, and almond flour to the stand mixer bowl and beat on low with the paddle attachment until the dough starts to form beads.
  8. Don’t overbeat the crumble you don’t want the butter to fully incorporate you just want the almond flour and butter and seeds mixture to loosely come together. This takes less than a minute!
  9. If you happen to overbeat it, it’s not a big deal. Refrigerate the mixture for 30 minutes.
  10. Once the crumble is ready, Sprinkle the mixture over the top of your peaches in an even layer. 

  11. Then, bake for ~45 minutes. Until you see bubbles and a golden brown top.
  12. Let the mixture cool and enjoy.

Notes

  • Enjoy with low carb vanilla ice cream or whipped cream over the top.
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: peach, peaches, peach crisp, peach crisp dessert

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Hi! I'm Mila.

I’m a millennial woman living with LADA after a type 2 diabetes misdiagnosis.  I love food, travel and my kitchen!

Hangry Woman is for anyone with diabetes – regardless of type.

I’m here to help you live your best life possible diabetes by showing you how to create easy, simple, delicious meals

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