Peach Crisp Recipe: THM-E, Sugar Free Dessert Recipe

Sweet summer peaches topped with a crispy oatmeal crust. This Peach Crisp recipe is easy to make and gives you a guilt-free dessert option.

When I was a kid, one of my favorite desserts was peach cobbler. I’d make it every summer with my Granny. I loved it so much that she included a little print-out of her recipe for me when I got married.

I made that recipe so many times that I practically know it from memory. But like all the desserts from my childhood, this cobbler was loaded with sugar.

My daughter has been showing a lot of interest in baking lately, so it’s got me reminiscing over this childhood fave. I’m really craving it now that the weather is warming up!But, like with all good things, moderation is key.

Peach Crisp Recipe

This one isn’t quite the same as my childhood favorite. It’s more of a crisp than a cobbler. But, it still brought back all those childhood memories.

Maybe this will be a recipe I add to my own daughter’s recipe book when she gets married.

Unlike my childhood favorite, this peach crisp is:

• sugar free
• dairy free
• gluten free (if you buy gluten free oats)

If you follow the Trim Healthy Mama eating plan, this recipe is classified as an E, because it’s loaded with good carbs to fuel your day.

What I love about this recipe is that it’s easy to throw together and includes only real food ingredients. It’s basically healthy enough to eat for breakfast! (Which, I may have done after testing it out).

For the topping:

• 1 cup old fashioned rolled oats
• 2 tbs coconut flour
• 1-2 tsp stevia depending on your preference (I like this brand)
• a dash of cinnamon
• 1/4 cup eggwhites (or the whites from 2 fresh eggs)
• a splash of unsweetened almond milk
• coconut oil cooking spray

For the filling:

• 16 oz frozen, sliced peaches
• 1-2 tsp stevia
• a dash of cinnamon

Directions:

Ya’ll, this recipe is so easy that I don’t even bother to thaw my peaches before I bake my crisp.

I simply dump the peaches in my baking dish, sprinkle with stevia and cinnamon, and then pour the topping over it. Give the top a light spritz with coconut oil cooking spray and bake on 350 for 35 minutes, or until the top is lightly golden brown.

You can get four generous servings out of this recipe if you want to eat it as a meal or on it’s own. If you’re serving it right after dinner, I’d make the portions a little smaller so you don’t go overboard on your carbs.

Don’t eat it all in one go? Stick this in the fridge for a couple of days and either enjoy it cold, or put it back in the oven at 350 until it’s warmed through again!

Like this recipe? Find more from The Angie Cruise Blog here:

• Cheesy Bacon, Ham, and Cauliflower Bake
• Brussel Sprout Recipe
• Chicken and Black Bean Taco Stuffed Sweet Potato