A simple, juicy yet refreshing healthy peach crisp dessert! The perfect summer recipe to bring to your next BBQ! Topped with the most amazing homemade Keto whipped cream 😉
First of all, this gluten free dessert had my entire kitchen smelling like sweet summer nights! This was the first summer of my life that I decided to go peach picking. I went with my whole family, including my 92 year old Grandma who claimed this was the first time in her entire life she went peach picking too. 🙂
The taste of a fresh peach picked right off of a tree is something I will never forget. The best peaches I've ever had were from that day. Juicy, very sweet, soft, succulent, and ripe!
During the summer a peach dessert is something I recommend knowing how to make. Bring this healthy peach crisp to your next pot luck and watch how quickly it gets devoured.
Substitutions that were used
A crisp is a type of American dessert, usually consisting of a type of fruit, baked with a crispy topping, hence the name. Most importantly, this particular recipe has swapped out the regular ingredients for healthy ones. The swaps that have been made are below. For instance, you should use the list on the left instead of the list on the right.
| Use this: | Not this: |
| natural peanut butter | regular butter |
| almond flour or whole wheat flour | white flour |
| coconut sugar | brown or white sugar |
| homemade keto whipped cream | regular whipped cream |
| coconut oil | olive oil |
Ingredients to make this healthy dessert
Pictured below are the ingredients you will need and a list explaining each one.
- 8 ripe peaches - you will need to peel each one and slice it. I used a veggie peeler to do this but if you find you don't have the time (being a busy Mom I get it) then you can buy canned peaches and make peach crisp with canned peaches. To tell if a peach is ripe give a gentle, yet firm squeeze with your fingers. If there's a little bit of a give there, then it means the peach is almost ripe, but not quite yet.
- 2 tbsp cornstarch - cornstarch is a common ingredient that is used as a thickening agent for gravies, marinades, sauces, soups, and casseroles.
- 1 tbsp lemon juice - or half of a lemon squeezed
- ¼ cup and ⅓ cup of coconut sugar(divided) - coconut sugar is a popular sweetener in many vegans, as it is plant-based and minimally processed. Bob's Red Mill Coconut Sugar 13oz - $11.18
- 1 cup old fashioned oats - 100% Natural Whole Grain Old Fashioned Oats
- ⅓ cup natural peanut butter - you can use chunky or smooth. Whatever your preference might be. (I'm a chunky gal 🙂
- 2 tsp. pure vanilla extract (divided) - 1 tsp will go in the filling and the other will go in the crisp topping
- 1 cup of almond flour - almond flour is a popular alternative to traditional wheat flour. It's low in carbs, packed with nutrients and has a slightly sweeter taste.
- ⅓ cup melted coconut oil - toss it in the microwave right before using at 30 minute increments, until it is completely melted and is in a liquid state.
How to make keto homemade whipped cream
This whipped cream is MY FAVORITE! I use this recipe a lot! I can't take the credit for this recipe, but you can find it over at Be Brave and Bloom's site linked here - Homemade Keto Whipped Cream!
How to make healthy peach crisp
Start off by preheating your oven to 350 degrees F. Spray your cast iron skillet with your cooking spray and set aside.
First, start off by peeling your peaches. Use a veggie peeler to do this. Then, slice your peaches. If you just don't have the time to do this then buy canned peaches. In my tips and FAQ's below you will see how many cans to use. Place your peaches into a mixing bowl.
First Step 1, add your 2 tbsp of cornstarch, 1 tsp of pure vanilla extract, 1 tbsp of lemon juice, ¼ cup coconut sugar and 1 tsp of nutmeg to the same bowl with your sliced peaches Next Step 2, mix well to combine.
Then Step 3, while your peaches are sitting with the mixed ingredients from above you will make the crisp. In a separate medium sized mixing bowl add your 1 cup oatmeal, ⅓ cup natural peanut butter, 1 tsp pure vanilla extract, ⅓ cup coconut sugar, 1 cup almond flour, ⅛ tsp of kosher salt, ¼ tsp cinnamon, and your ⅓ cup of melted coconut oil. Mix until well combined.
Step 4, dump your peaches into the cast iron skillet. Finally Step 5,top with your crisp mix. Push down your crisp mix on top of the peaches to make sure if really sticks together.
Lastly, bake for 35 minutes. While your crisp is baking make your homemade keto whipped cream. After that, once crisp is done, let cool for 10 minutes before scooping into a serving bowl and topping with your whipped cream or some vanilla ice cream if you're in the mood 😉
Tips and FAQ's
I use 8 ripe peaches to make this yummy peach crisp. That would be equivalent to about 8 cups. Canned peaches usually come in 8 oz cans or 15 oz cans. Use four 8 oz cans OR two 15 oz cans.
If you don't use enough peanut butter your crisp will be very dry. Therefore, if you think it looks too dry then add 1 tsp of melted peanut butter into your mix at a time until it is moist.
Store your peach crisp in an airtight container in the refrigerator for up to one week. Most importantly, make sure it is completely cooled before storing to prevent from getting soggy. If freezing also store in an airtight container and let cool completely before doing so. Can freeze for up to 2 months.
Justin's Classic Peanut Butter - Nutritionists recommend consuming zero trans fat. Regular peanut butter also has more saturated fats than natural peanut butter. Justin's has only 2 ingredients and is Gluten-Free.
Other desserts to try
If you give this peach crisp a try don't forget to rate the recipe below! Always love hearing what you all think. You can also Stay in touch with me through social media on @Instagram, Pinterest, and Facebook. Don't forget to tag me when you try one of my healthy recipes!
Healthy Peach Crisp
Equipment
- cast iron skillet
- cutting board
- veggie peeler
Ingredients
- 8 ripe peaches peeled and sliced into pieces
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ¼ and ⅓ cup coconut sugar divided
- 1 tsp nutmeg
- 1 cup old fashioned oats
- ⅓ cup natural peanut butter
- 2 tsp pure vanilla extract divided
- 1 cup almond flour
- ⅛ tsp kosher salt
- ¼ tsp cinnamon
- ⅓ cup melted coconut oil
- coconut oil cooking spray
Instructions
- Preheat oven to 350° F and spray your cast iron skillet with cooking spray. Set aside.
- First, peel your peaches using a veggie peeler then slice them and place in a medium sized mixing bowl.
- Next, add your cornstarch, 1 tsp vanilla extract, lemon juice, ¼ cup coconut sugar, and nutmeg into the bowl with your peaches. Mix well to combine.
- While your peaches are sitting with the mixed ingredients you will get a second medium sized mixing bowl. In the separate bowl combine your oatmeal, peanut butter, 1 tsp vanilla extract, ⅓ cup coconut sugar, almond flour, kosher salt, cinnamon, and melted coconut oil. Mix well to combine.
- Dump your peaches into the cast iron skillet. Top the peaches with your crisp mix. Push down your crisp to make sure it really sticks together.
- Finally, bake for 35 minutes. Once crisp is done, let it cool for 10 minutes before serving.
- Top with the homemade keto whipped cream or some vanilla ice cream.
I’m assuming this recipe is 8 servings since there are 8 peaches?
Just made it but it’s cooling off. Will update on the results 😉
Yes Kathy! When I sliced it into pieces it made 8 even pieces 🙂
Okay eat it with ice cream. Full disclosure is I’m not hard to please. It tastes great but would prefer a crispier topping. Probably my error but it’s a little gooey but still good.
I did substitute oat flour for almond. My son-in-law can’t do nuts. Peanut butter is okay because it’s a legume.
Hi Kathy, I’m so glad you enjoyed the taste. If you want a crispier topping next time add 1 extra cup of oatmeal into your crisp mix. I love that you topped it with ice cream 🙂 Hope your family enjoyed!