A staple dessert made healthier by leaving out refined sugar, flour and butter!
Hello there my peeps! I’m getting the blog ready for launch February 27th! Ahhhh, so much to do in so little time. People keep asking when I’m going to launch and I’ve had to keep pushing back the date. I slightly (slash totally!) underestimated all the work that I would have to put in. It’s been stressful, but it’s also been wildly rewarding.
There came a point where I actually started figuring out my DSLR (you’ll probably realize by the difference in pics. At some point, I’ll have to go back and reshoot some of my early stuff. I also finally figured out what I was doing in WordPress. I still have a lot to learn and I have gotten help from so many people! I’m very thankful for all the support I have received. I have a mile to do list yet, and will get it all done in 28 days!
Now onto the peach crisp! This dessert turned out perfectly sweet with just the right amount of “crisp.” My grandma brought peach crisp over to my mom’s a while back and I thought how easy would it be to lighten this up and make it healthier. So I had her send me the recipe and I substituted some of the ingredients; just like that it turned out great! I love that there are so many substitutions for refined sugar, butter, flour, etc. You can literally turn any old recipe into a healthier version and not lose the original taste (if not make it better!)
I substituted coconut oil for butter, maple syrup for regular sugar and almond flour for regular flour (you could also just use gluten free flour, if you don’t have almond flour).
There are 2 parts to the peach crisp. The filling and the crisp. Peeling the peaches will be the most time consuming part, but once you got those little plump babies 🍑 peeled, it takes 5 minutes! Super easy and it doesn’t require a lot of ingredients that you don’t already have in your pantry!
Oh and I almost forgot to mention…. You can use the same recipe and just substitute the peaches with apples! Viola apple crisp!🍎 You can also do these in mini loafs. Just split the filling into 4 mini loaf pans and same with the crisp. Perfect for after dinner dessert or mid-afternoon snack with coffee for the next time you hang out with grandma 🙂
PRO TIP: Put a scoop (or two) of Halo Top ice cream to top and you’re set!
Grandma – this one’s for you! Hope you like it! 😊
- Filling
- 4 cups peaches (peeled and cut into 1 inch pieces)
- 1 tablespoon almond flour (or gluten free flour)
- 3 tablespoons maple syrup (100%)
- ¼ cup brown sugar (organic if you have it)
- ½ teaspoon cinnamon
- ¼ teaspoon pink himalayan sea salt
- Crisp
- 3 tablespoons coconut oil
- ½ cup almond flour (or gluten free flour)
- ¼ cup brown sugar
- ½ cup oatmeal
- 3 tablespoons maple syrup
- ¼ teaspoon pink himalayan salt
- Preheat oven to 350 degrees, spray loaf pan and set aside.
- Peel and cut peaches (4 cups worth).
- In a large bowl, combine 4 cups peaches, 1 tablespoon almond flour, 3 tablespoons maple syrup, ¼ cup brown sugar, ½ teaspoon cinnamon and ¼ teaspoon pink himalyan salt.
- Mix well until peaches are fully coated.
- Melt 3 tablespoon of coconut oil and set aside.
- In a medium bowl, combine 3 tablespoons of melted coconut oil, ½ cup almond flour, ¼ cup brown sugar, ½ cup oatmeal, 3 tablespoons maple syrup, ¼ teaspoon pink himalayan salt with bowl holding
- Stir well so ingredients are completely mixed.
- Pour filling bowl into loaf pan and spread evenly.
- Pour crisp bowl onto filling and spread evenly.
- Place in oven for 45 minutes (or until top is browned).
- Let cool for 10 minutes and enjoy!
