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. đ
Browse my blog for more healthy dessert recipes. Enjoy!
Sugar Free Peach Crisp
Ingredients
Peach Filling:
- 6 peaches
- 2-4 TBS maple syrup (optional)*
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
Crumble:
- 1/2 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup chopped pecans
- 1/2 tsp cinnamon
- 1 TBS unsweetened plant milk
- 2 TBS maple syrup (optional)*
Instructions
- 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
I love this recipe. I’ve used the basic formula to make other crisps with apples, pears, and blueberries. I recently hosted a colleague from China. On the first evening, we went to dinner at a high-end restaurant. When they brought the dessert menu, my colleague asked what a “Brownie” was. He’d never heard of it before. So we ordered one so he could try it. After one bite, he said, “This is way too sweet,” and wouldn’t take another bite. Later during his visit, I cooked for him at our home and made this Crisp. He was hesitant to try another dessert, but after one bite, he said, “This is good.” He ate his entire portion.
Could I omit the pecans?
Hubby doesnât like nuts in baked goods.
Made this today and itâs delicious! Did it without adding maple syrup, didnât need the sweetness, the peaches were sweet enough! Tasted great! Thanks
I made this tonight and it is amazing! I used frozen mango because I didn’t have peaches and added some coconut to the crumb mix! It was divine! Great recipe and not too sweet! We will definitely have this again…with peaches next time!
I liked this recipe ⌠it was so simple to follow and tasted pretty good. I did add maple syrup and followed the recipe to the T !! Nice guilt free dessert đ
This was fantastic – everybody in the family enjoyed it! Thanks for sharing as it is difficult to find recipes that don’t use sugar or butter for desserts.I used walnuts instead of pecans simply because I didn’t have any pecans but it still turned out great.
I love this recipe!!!! Who needs sugar with this recipe. I intend to take my delicious peaches and freeze for so that I can make this recipe this winter. Thank you . I would like to do the same with Blueberries
I absolutely love this recipe. It was funny, because I saw the sugar free and your explanation of how many have recipes but include oil or sugar. I feel the same way. Even the so-called healthy recipes seem to always include coconut sugar or maple syrup, something. And tons of oil.
I, too, just like a natural sweetness and if you have a good fruit, the fruit is sweet enough. Of course, that being said, if youâre used to the typical American diet that has sugar added into absolutely everything from canned goods to ketchup, then obviously this might not taste sweet enough to you. đ
For me, it was perfect. I did not add the maple syrup. Donât get me wrong, I like maple syrup and it is a healthier choice that I do choose to use on occasion sparingly. But for this recipe, I just didnât think it was necessary.
Just picked up peaches from South Carolina on the way back from a trip and they were as sweet as candy. No extra sugar needed! Used to live in North Carolina and get these good beaches every year. Unfortunately, now Iâm only able to get them when I travel.
I omitted the vanilla only because I didnât have any on hand đĽ´, just ran out, but I used unsweetened vanilla almond milk đ. I think the almond coconut milk would taste really good on this too.
I also added two or 3 tablespoons of a combination of almond flour and buckwheat flour, just for a little added extra taste and crunch. I adjusted the almond milk to compensate.
Oh, and I added toasted fresh coconut flakes.
đđ
Absolutely delicious recipe. Thank you for providing a truly healthy and sugar free dessert!
*peaches đ
Thank you so much for your comment, Vanessa! You’re totally right about the typical American diet- sugar is in everything. Once I started omitting sugar from my recipes and diet, I noticed that my tolerance for sweetness/sugar went WAY down. I take this as a good thing though! Now I can enjoy the natural sweetness of fruits in baking without feeling like I need to add anything extra. I’m so glad you love this recipe, and thank you for sharing your fun modifications! I’ll have to try them sometime. đ
This, unfortunately, was not very good. The crumble was TOO dry and not sweet enough to be tasty. I would not make this again.
Hi Lori, thank you for your comment! I’m sorry this dish wasn’t to your liking. I’m personally very sensitive to “sweet” tasting things, so I tend to be very conservative with any amount of sugar/sweetener I use in my recipes. I’ve updated this recipe to reflect that maple syrup can be used for a sweeter taste. Thank you for your feedback! I genuinely appreciate it, as now I’ve had the chance to improve my recipe and make it better for others. <3
My topping looks nothing like your pictures, Iâm so disappointed âšď¸
I’m sorry to hear that, Jt. Was your topping too dry, or not crispy enough for your liking? I can try to help you troubleshoot what might have gone wrong. Also, I recently updated this recipe to include some maple syrup in the crumble topping. That may help things stick together.
Do you have the nutrition facts for this recipe?
HI,
My husband has a lemon allergy. Can I do this recipe without the lemon? Is the lemon to keep the peaches fresh only?
thanks LInda
The lemon is for acidity – which helps balance out the various flavors in the dish (sweetness, nuttiness, etc.).
I’m not too familiar with lemon allergies, but could he handle lime juice, orange juice, or grapefruit juice as a substitute? I think either of those work work in the dish as well. If that won’t work, you could try using apple cider vinegar (though I would cut the amount used by half). Finally, if none of those substitutes will work, I’d just leave it out altogether! I think the dish will still taste yummy without it. Maybe a dash of maple syrup could be added in for flavor instead.
Either way, if you do try this recipe with a substitution or omission of the lemon juice, I’d be interested in hearing how it went! đ
Do you think it would matter if I used frozen peaches?
I think frozen peaches would work just fine!