Now that I’m back from my trip to Norway, I’m in my kitchen and inventing new recipes again. It feels so good! Obviously I ate out at restaurants quite a bit on vacation, so getting back into my normal healthy eating routine is something I always look forward to. I have TONS of stories to share from my Norway trip, but in the meantime while I organize my photos, I hope you’ll enjoy this recipe for a sugar free peach crisp!
This is probably one of my favorite dessert recipes I’ve come up with in awhile. It’s incredibly easy, very tasty, healthy, and easily customize-able. I can see myself making this again really soon with apples, pears, or blueberries. I could swap out the chopped pecans for chopped walnuts, or macadamia nuts, etc.
Let’s start the recipe.
Step 1: Prep Your Ingredients
When I say this sugar free peach crisp is easy to make, I really mean it. Step 1 is just to chop your ingredients and mix them in bowls.
Start by doing this with the peach-filling part of the sugar free peach crisp. Wash and chop your peaches then toss them in a large mixing bowl with the vanilla extract, nutmeg, cinnamon, and lemon juice. Set aside.
Next, do basically the same thing with the “crumble” part of the ingredients. Chop the pecans, then mix them together in a large bowl with the rolled oats, cinnamon, soy milk, and almond flour. You can use any kind of plant milk you want, but I happen to always have soy milk lying around.
Step 2: Mix & Bake
Finally, pour your peach filling into an 8×8 baking dish until it is evenly spread. Then pour your crumble mix on top until the peaches are all covered.
Bake at 350 F for 30-40 minutes, or until the juices start to bubble. Then, let it cool for 10-15 minutes out of the oven so the juices thicken.
And that’s it! Really stupid-simple, right?
Healthy Sugar Free Peach Crisp
I love this recipe for its simplicity, but also because I can feel good eating it. Most cobbler, crisp, and crumble recipes you see online call for tons of extra sugar to be added. That, or they called for tons of oil too. It didn’t make any sense to me! I kept thinking, “All I really want is warmed up fruit, with some spices, and a bit of crunchy texture.” Why did all the recipes I find have extra processed sugar, maple syrup, stevia, coconut oil, olive oil, butter, salt, eggs, coconut sugar, honey, etc…?
Trust me when I say this dish is PLELNTY sweet and delicious without any of those extra ingredients. When the fruit cooks in the oven it releases its juices, which thicken and act as a natural sweetener and syrup to this dish. No extra is needed!
I also kept this sugar free peach crisp recipe simple by only using a few ingredients in the “crumble” part. Dessert really doesn’t have to be fancy and complicated to taste good. Just a few natural ingredients, that you probably have at home right now, can make a tasty and healthy dish.
Anyway, I decided to keep this post short and sweet. This recipe is so simple, there’s really not much more to write on! I hope you enjoy this sugar free peach crisp, and I HIGHLY recommend you give it a try!
I already can’t wait to make it again, maybe with a few of those customizations that I mentioned earlier! This recipe could easily make sugar free apple crisp, sugar free blueberry crisp, sugar free apricot crisp, sugar free pear crisp, sugar free plum crisp, etc. etc. You get the idea. 🙂
Browse my blog for more healthy dessert recipes. Enjoy!
- 6 peaches
- 2 tsp vanilla extract
- 1 tsp lemon juice
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ½ cup chopped pecans
- ½ cup almond flour
- ½ cup rolled oats
- 1 TBS unsweetened plant milk
- ½ tsp cinnamon
- Preheat oven to 350 F
- Chop the peaches and mix them in a bowl with the rest of the peach filling ingredients
- Spread the peach filling in an 8x8 baking dish
- Chop the pecans and mix them in a bowl with the rest of the crumble ingredients (use just enough plant milk to make the mixture "crumbly", without being too wet or dry. 1 TBS was perfect for me)
- Spread the crumble mixture on top of the peach filling in the baking dish
- Bake for 30-40 minutes, or until it's bubbling
- Let cool for 10-15 minutes so the juices can thicken