Low Carb Peach Crisp
carbs - 11.8g
- 5 peaches, medium to large
- 2 tsp. lemon juice
- 1/2 cup total brown sugar sweetener, (splenda brown sugar blend)
- 1/2 cup almond flour
- 1/2 cup pecan halves
- 2 tsp. cinnamon
- 1/8 cup old-fashioned oats
- 1 stick butter
Preparation time 15mins
Cooking time 60mins
Butter an 8" x 8" baking dish and sit aside for later.
Peel your peaches. (The easiest way to peel them: less than one minute in boiling water and then a quick dip in ice water; the skins just slip off easily with your bare hands). Once they are peeled, cut them around the pit (quarters is easiest), and then cut the large pieces into slices.
Once done, add in 2 tsp. of lemon juice and 1/4 cup brown sugar replacement and mix.
Once mixed, pour into your buttered baking dish and set aside.
Put your half cup of pecans in the food processor and pulse them until fine. If you don't have a processor, beat them with a rolling pin or chop them using a chef's knife.
Take all remaining ingredients except the butter and combine. It's really easy in the processor , just a few quick pulses.
Once this is done, take your stick of cold butter and cut it into cubes. Either cut the butter in with a pastry cutter or knives, or add it to your processor. Pulse or combine until crumbly and pea sized pieces are formed.
Sprinkle the topping over your fruit trying to cover as much as possible.
Place in a 350 degree oven and bake for about 40 - 45 minutes. The fruit should be nice and bubbly, and the topping slightly browned and crisp.