Healthy Peach Crisp (Erin Lives Whole, Food Blogger)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2.5 medium (2-1/2" dia) (approx 4 Peaches, fresh 0.125 cup Corn Starch 3 tsp Lemon Juice 'Real Lemon' 100% juice .25 tsp Nutmeg, ground .25 tsp Cinnamon, ground 0.25 tsp Morton Iodized Salt 2.66 tbsp Almond Butter 2.66 tbsp Organic Coconut Oil (Carrington Farms virgin, cold-pressed) 2 tsp Vanilla Extract 9 tsp coconut sugar, Madhava™ Organic (1 t) 1 cup Quaker Oats Old-Fashioned Rolled Oats
1.) Preheat oven to 350F and prepare dish with nonstick spray (I used a 9×13 dish but a similar size baking dish or skillet will work!)
2.) Peel your peaches.
3.) In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated.
4.) While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon.
5.) Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.
6.) Pour peaches into dish and sprinkle crumble topping over top. Pat down.
7.) Bake for 35-40 minutes or until crust is golden brown.
8.) Let rest at least 15 minutes before serving.
9.) Serve with ice cream or whipped cream, and store remainder in fridge.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user TLAMBERT52705.
2.) Peel your peaches.
3.) In a bowl, mix together sliced peaches, arrowroot powder, vanilla, lemon, coconut sugar, and nutmeg until completely coated.
4.) While peaches sit, prepare crumble topping by mixing together oats, almond flour, coconut sugar, salt. and cinnamon.
5.) Add in almond butter, coconut oil, and vanilla, and using fork or hand, mix well until can pinch together and it sticks.
6.) Pour peaches into dish and sprinkle crumble topping over top. Pat down.
7.) Bake for 35-40 minutes or until crust is golden brown.
8.) Let rest at least 15 minutes before serving.
9.) Serve with ice cream or whipped cream, and store remainder in fridge.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user TLAMBERT52705.
Nutritional Info Amount Per Serving
- Calories: 103.0
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 49.8 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.5 g
- Protein: 1.5 g