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Peach Crisp

  • Author: Mila Clarke Buckley
  • Total Time: 1 hour 5 minutes
  • Yield: 1 8x8 pan 1x
  • Diet: Diabetic


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




  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.


  • 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

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

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