I have a thing for peach crisp. Maybe it’s the oatmeal in the topping. Maybe it’s the peaches. Probably it’s the fact that I can make it with very little sugar and still feel like I am eating a sweet dessert. Peaches, when they are ripe, are like candy to me.
So, you will find more than one peach crisp recipe on my blog There is one that uses crystallized fructose. That was Formula 1. Then I made one with coconut oil. Formula 2. This one, Formula 3, has just a bit of agave in the filling because the peaches I used were not ripe enough. The topping is completely sweetener free. The peach is the star of the show all the way.
See, I make the gloppy, sugar laden desserts for my family. I would much rather have a piece of cheese and a fruit of some sort for dessert. A few times a year, I indulge and make something like peach crisp just. for. me. My kids respect that…because they know that I will get up extra early and make them donuts for breakfast.
(adapted from I Can’t Believe This Has No Sugar!)
1. Info for Low (almost no) Sugar Peach Crisp
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Low (almost no) Sugar Peach Crisp
- 4-6 peaches, peeled and sliced
- 1 tsp cinnamon
- 3 Tbsp quick cooking tapioca
- 2 Tbsp melted butter
- 1½ Tbsp agave nectar
- 1½ cups oatmeal
- 4 Tbsp melted butter
- 1 tsp cinnamon
- ⅓ cup flour
- ⅓ cup flaked coconut (I used unsweetened, but use what you have)
- Combine the peaches with the cinnamon, tapioca and butter in a bowl.
- Place in a 8X8 greased pan.
- Drizzle with agave nectar.
- In a bowl, mix topping ingredients together with a fork.
- Sprinkle with topping and bake 350 degrees for 45 minutes.
- Serve with whipped cream.