PEACH CRISP
This Peach Crisp is an easy summer recipe full of juicy peaches and a thick cinnamon grain-free crumble topping. This classic dessert takes less than 10 minutes of prep and it's healthy enough for breakfast and even more perfect for dessert! It's gluten-free, vegan, paleo and includes a low carb keto option.
Provided by Kelly
Categories Dessert
Number Of Ingredients 14
Steps:
- Preheat oven to 350F. Lightly coat a 9 x 9″ baking pan or a 9″ pie pan with coconut oil or avocado oil spray.
Nutrition Facts : ServingSize 1 serving, Fiber 4 g, Calories 287 kcal, Carbohydrate 21 g, Protein 5 g, Fat 18 g, Sugar 16 g
PEACH CRISP
Steps:
- Preheat oven to 350 degrees F.
- Combine all of the filling ingredients in a large bowl and gently mix.
- Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping.
- In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes.
LOWER CARB RHUBARB-PEACH OR NECTARINE CRISP
This feeds a crowd. Adjust as necessary. We like a lot of tart/sweet fruit and a little bit of crisp. I use CarbQuik low carb mix and oats to keep the carb count down in the crust, and sweeten the fruit with Splenda. I get the CarbQuik online through netrition.com. The carb count on the mix isn't figured into this recipe, but an average biscuit nets about 2 carbs and there's less than the equivalent of one biscuit's worth of mix in each serving. Most of your carbs are from the nectarines or peaches and the oats.
Provided by One Happy Woman
Categories Dessert
Time 2h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 12
Steps:
- Cut the rhubarb into one inch pieces.
- Roughly chop the fruit; peel the peaches, if you use those instead of nectarines.
- Mix the rhubarb and stone fruit with the Splenda, tapioca, lemon juice and salt, and let stand for one - three hours at room temperature.
- Mix the margarine, oats, CarbQuik or other mix of choice, salt and splenda.
- Turn the fruit into a greased 9x13x2 inch pan and crumble the topping over it.
- Bake 375 degrees for about 70 minutes until fruit bubbles in the center and top nicely browned.
- Top with sugar-free ice cream or whipped cream.
- Note: this just fits in my baking pan; stick some foil under the pan if it looks like this will bubble over.
Nutrition Facts : Calories 164.7, Fat 10.7, SaturatedFat 5.1, Cholesterol 20.3, Sodium 249.8, Carbohydrate 16.6, Fiber 2.6, Sugar 6.9, Protein 2.3
EMILY'S PEACH CRISP (LOWER-FAT)
This delicious peach crisp is named after my daughter because my mom made it the day I brought her home from the hospital. It has fond memories for me and a great taste that we have repeated many times since.
Provided by Chris from Kansas
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Slice peaches into greased casserole; add other ingredients and stir.
- Stir topping ingredients together and sprinkle over peaches.
- Bake at 350 for about 45 minutes, until bubbly.
Nutrition Facts : Calories 392.6, Fat 7, SaturatedFat 1.4, Sodium 78, Carbohydrate 80.9, Fiber 3.8, Sugar 58.9, Protein 4.5
LOW CARB PEACH CRISP RECIPE - (3.1/5)
Provided by crisscut
Number Of Ingredients 8
Steps:
- Butter an 8" x 8" baking dish and sit aside for later. Peel your peaches. (The easiest way to peel them: less than one minute in boiling water and then a quick dip in ice water; the skins just slip off easily with your bare hands). Once they are peeled, cut them around the pit (quarters is easiest), and then cut the large pieces into slices. Once done, add in 2 tsp. of lemon juice and 1/4 cup brown sugar replacement and mix. Once mixed, pour into your buttered baking dish and set aside. Put your half cup of pecans in the food processor and pulse them until fine. If you don't have a processor, beat them with a rolling pin or chop them using a chef's knife. Take all remaining ingredients except the butter and combine. It's really easy in the processor , just a few quick pulses. Once this is done, take your stick of cold butter and cut it into cubes. Either cut the butter in with a pastry cutter or knives, or add it to your processor. Pulse or combine until crumbly and pea sized pieces are formed. Sprinkle the topping over your fruit trying to cover as much as possible. Place in a 350 degree oven and bake for about 40 - 45 minutes. The fruit should be nice and bubbly, and the topping slightly browned and crisp.
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- To assemble and bake the crisps: Place a quarter of the peaches (along with their juice) into each of four 8-ounce ramekins; the ramekins don't need to be greased. Ssprinkle each with a quarter of the topping mixture.
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