Healthy Peach Crisp

A simple, juicy yet refreshing healthy dessert! The perfect summer recipe to bring to your next BBQ! Topped with the most amazing homemade Keto whipped cream ;)

Course Dessert

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Servings people

Calories 210kcal

Author Jillian Schneider

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.

Notes

How can my kids help? Have your kids help you measure out all the ingredients and mix them while in the bowl. I also used a safe kid-proof veggie peeler and used the hand-over-hand method to help them peel the peaches.

We have this children's Curious Chef set that comes with a veggie peeler.

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.

Nutrition