Ingredients
- 7 medium ripe peaches, peeled and sliced* If using frozen peaches-use 5 cups of sliced frozen peaches
- 2 Tbsp zero point white granulated sugar sweetener – I use Lakanto baking or classic monkfruit sweetener
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
Topping Ingredients:
- 1/2 cup all purpose flour or almond flour for gluten-free
- 1/2 cup zero point brown sugar substitute ( I use Lakanto Monkfruit Golden or Brown Sweetener)
- 1/2 cup old fashioned oats
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 3 Tbsp light butter- I like to use Smart Balance or Land o’ Lakes light butter made with canola oil
Instructions
If using fresh peaches, you will start by peeling the skin. Here is a simple way to peel the peaches:
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- Fill a large pot half full with water. Bring to a boil.
- Reduce heat to a simmer and lower peaches into the water. Let them blanch in the water for about 30 seconds.
- Use a slotted spoon to transfer the peaches from the pot, into a bowl full of ice water. Let them sit in the ice bath for at least 5 minutes to cool.
- Once the peaches have cooled, use a knife to make a slit in the skin and peel the skin on each peach.
- After the skins are removed, slice the peaches.
- Preheat oven to 375 degrees.
- Spray a 9-inch pie dish or 9×9 baking dish with nonstick cooking spray. Set aside.
- In a medium bowl, combine the peach slices with the white granulated sweetener, cornstarch, vanilla extract, and lemon juice. Stir to combine.
- Pour the peach filling into the prepared 9-inch pie pan or 9-inch baking dish.
- In a medium bowl, mix together the oats, flour, brown sugar sweetener, and cinnamon.
- Cut the light butter into the oats using a fork or your hands to mix the oats until fully incorporated and a crumbly dough forms.
- Sprinkle the crumble on top and smooth it into an even layer with your fingers.
- Bake for 30-35 minutes or until the top is golden brown and the filling is bubbly.
- Serve warm over light ice cream and drizzled with sugar free caramel sauce for additional points, if desired.
- Store leftovers in an airtight container on the counter for one day, in the fridge for up to 3 days, or freeze for up to 3 months. Reheat it in a 350 degree oven until bubbly and the topping is crisp.
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Makes 6 ( 3/4 cup) servings
3 Points® per serving
Notes
Smartpoints: GREEN/BLUE: 4 smartpoints per serving PURPLE: 3 smartpoints per serving