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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.
How to make a peach crisp
To make those peach crisp you’ll need a few ingredients:
- Almond flour
- 5 fresh, ripened peaches (yellow or white, doesn’t matter. My recipe uses white peaches)
- Cinnamon
- Nutmeg
- Ground ginger
- Salt
- Butter
- Vanilla extract is optional
- Chopped pecans
- Pumpkin seeds
- Flax seeds
- Chia seeds
- Truvia (sweet complete)
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.
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.
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.
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.
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
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 Crisp
- 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.
Ingredients
- 1 and 1/2 cup Almond flour
- 5 fresh, ripened peaches (yellow or white, doesn’t matter. My recipe uses white peaches)
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Ground ginger
- 1/2 cup of water
- 1 teaspoon xanthan gum
- 1 teaspoon Salt
- 1 stick Butter
- 1 tsp Vanilla extract is optional
- 1/4 cup Chopped pecans
- 1/4 cup Pumpkin seeds
- 1 tablespoon Flaxseeds
- 1 teaspoon Chia seeds
- 2 tablespoons Truvia (sweet complete)
Get Recipe Ingredients
Instructions
- 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 Truvia (I used Truvia Sweet Complete).
- 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.
- 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, and chia seeds to a stand mixer bowl.
- 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.
- 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 overbeat it, it’s not a big deal. Refrigerate the mixture for 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 a golden brown top.
- Let the mixture cool and enjoy.
Notes
- Enjoy with low carb vanilla ice cream or whipped cream over the top.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9th of pan
- Calories: 212
- Sugar: 7.5 g
- Sodium: 260.6 mg
- Fat: 16.1 g
- Carbohydrates: 11.4 g
- Fiber: 2.9 g
- Protein: 3.4 g
- Cholesterol: 27 mg
