If you are like me, you have some juicy ripe peaches on your counter top that are begging to be eaten and I have just the recipe for you! Normally peach crisps can have a lot of butter, added sugar & carbs from the flour. So this Easy Low Carb Peach Crisp is the perfect lighter alternative, that still gives you that delicious sweet peach crisp, however so much healthier for you! It is also so easy to make and easily adaptable for dairy free or gluten free restrictions!
We love to eat this for an easy breakfast, snack or “dessert” after dinner. Truly, it is a recipe you can eat any time of the day when are are craving that something deliciously special without spending so much time on it!
I also have made a version with pears and it is absolutely scrumptious too! So once peaches are out of season, we still have options for this yummy recipe!
Easy Low Carb Peach Crisp here we come!
How are we going to make this a crisp but low carb?
A lot of peach crisps have 1 cup of regular sugar and can have on top of that 1/2 cup of brown sugar. That is a whole lot of sugar! So this recipe, we make a short cut granola on the stove top with a little maple syrup & honey. Yes, that is still sugar, but unrefined sugar– still has carbs though. However, a lot lower than that! Also peaches are considered a great low carb fruit choice.
So what do we do about what normally is the vanilla ice cream topping?
This is where you can be flexible with what you want! Sure you can still add ice cream. But I love to add coconut cream to really make this a low carb option on top. However, my mom is not a fan of coconut, so she likes to do vanilla greek yogurt on top. So really it is up to your preference! Low carb topping or not, the base of the recipe is still a lot lower in carbs.
Let’s Take A Look At The EASY Steps:
Toss the granola ingredients together
Toast the granola on the stove top in frying pan
Bake the peaches, then top with the granola and coconut cream
Easy Low Carb Peach Crisp
Ingredients
- 4 Ripe Peaches
- 3/4 cup old fashioned oats
- 1 tbsp maple syrup
- 2 tsp honey
- 1/2 tsp cinnamon
- 1/4 cup chopped pecans
- 1 tbsp shredded coconut
- pinch of salt
- 1 can of coconut cream not milk, but the canned cream
- 1 tbsp Coconut oil plus just a tiny bit to rub on each top of the pear half
Instructions
- Preheat oven to 350 degrees
- ( Take coconut cream out the can & put into a tight lid container. Place in refrigerator right away. The cream can be used right out of the can. However, I like to have it harden, that way it becomes more condensed & creamy. It is perfect because it starts to melt a bit as you place on the hot crisp!)
- In a medium sized frying pan add in 1 tbsp coconut oil on medium heat. Then in medium sized bowl add in oats, pecans, cinnamon, salt, coconut & whisk together. Then pour on top the maple syrup & honey. Stir until evenly covered.
- Then pour mixture in the frying pan & cook for about 7-10 minutes. You want it to get crispy, brown & toasted– not burnt. So once you can start smelling it & the color is like above you are good to go. It will crisp more as it sits out too cool. (( THIS IS ONLY “LONG” step, so that is why I love to do this once & then you have the filling all week!))
- Slice how many peaches you are serving & when the peach is ripe enough. It should be easy to pull apart nicely at the half & the pit to come right out. Then place each half on the baking sheet with the inside facing up. Take a little bit of coconut oil & rub on the top of the inside. Bake at 350 for 10 minutes.
- After baking the peaches, take out & fill with the granola, then scoop out a spoon full of coconut cream & place on top of the granola as seen above. Then drizzle with honey! VIOLA!!
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