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:

      1. Fill a large pot half full with water. Bring to a boil.
      2. Reduce heat to a simmer and lower peaches into the water. Let them blanch in the water for about 30 seconds.
      3. 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.
      4. Once the peaches have cooled, use a knife to make a slit in the skin and peel the skin on each peach.
      5. After the skins are removed, slice the peaches.
      6. Preheat oven to 375 degrees.
      7. Spray a 9-inch pie dish or 9×9 baking dish with nonstick cooking spray. Set aside.
      8. In a medium bowl, combine the peach slices with the white granulated sweetener, cornstarch, vanilla extract, and lemon juice. Stir to combine.
      9. Pour the peach filling into the prepared 9-inch pie pan or 9-inch baking dish.
      10. In a medium bowl, mix together the oats, flour, brown sugar sweetener, and cinnamon.
      11. 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.
      12. Sprinkle the crumble on top and smooth it into an even layer with your fingers.
      13. Bake for 30-35 minutes or until the top is golden brown and the filling is bubbly.
      14. Serve warm over light ice cream and drizzled with sugar free caramel sauce for additional points, if desired.
      15. 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.

Makes 6 ( 3/4 cup) servings

3 Points® per serving

Notes

 

Smartpoints: GREEN/BLUE: 4 smartpoints per serving PURPLE: 3 smartpoints per serving

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