Healthy Peach Crumble
A delicious summer dessert! Ripe peaches are baked warming spices and a buttery crumble topping. Serve warm with vanilla ice cream or Greek yogurt for a healthy treat!
Servings: 8 servings
Calories: 206kcal
Ingredients
Peach Filling
- 6 large peaches (about 2 1/2 pounds)
- 1/4 cup monk fruit sweetener can sub brown sugar, coconut sugar, or maple syrup
- 2 tablespoons lemon juice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon sea salt
Crumble Topping
- 1 cup oat flour
- 1/3 cup monk fruit sweetener or white sugar or coconut sugar (if subbing maple syrup, omit the almond milk)
- 1/4 cup arrowroot
- 1/2 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1/4 cup SunButter No Sugar Added or Organic
- 1/4 cup butter chilled
Instructions
Peach Crumble
- Thinly slice peaches. It's okay to leave the skin on. Peel the peaches if the skins of your peaches have begun to go bad.
- Preheat oven to 400º F.
- Add peaches to a bowl along with sweetener of choice, lemon juice, spices and salt. Toss to combine, being gentle with the peaches.
- Add the peaches to a 9x9 or a 12-inch round baking dish.
- Top the peaches with the crumble topping in an even layer. Bake the crumble for about 35 minutes, or until the peaches are bubbling and the topping has begun to brown.
- Allow to cool 15-30 minutes prior to serving warm. See notes for reheating. It's delicious served chilled also!
Crumble Topping
- Into a food processor bowl, add oat flour, arrowroot, sweetener of choice, cinnamon and salt.
- Add in the SunButter and chilled butter, and pulse to combine into a crumble. If necessary, add almond milk 1 tablespoon at a time, and pulse to combine, until the desired sized crumbles are formed. This is not necessary if using maple syrup as a sweetener, but is helpful if using a powdered sweetener.
Video
Notes
Monk Fruit Sweetener
This brand is my favorite healthy non-caloric sweetener. It's best to buy direct from small companies! Use discount code SUNKISSEDKITCHEN for 20% off your first order.No Food Processor?
No worries! Just use a bowl, and work the butter and SunButter into the flours with a fork. It will take longer, but result in just as delicious of a topping!How to Store Leftovers
Wrap the leftover peach crumble tightly in plastic wrap or foil, and refrigerate up to 7 days.Can I Freeze Peach Crumble?
Yes! You can freeze an unbaked or a baked peach crumble to use later. Wrap the dish tightly in plastic wrap, and freeze up to 2 months. Allow to defrost before baking or reheating.How do I Reheat Gluten Free Peach Crumble?
To reheat leftovers, reheat oven to 400º F and then bake the dish for 15 minutes, until warmed throughout. To reheat an entire frozen peach crumble, first defrost it, and then bake it for 15-20 minutes.Can I Make Peach Crumble with Canned Peaches or Frozen Peaches?
Either one will work as a substitute for the fresh peaches in this recipe! If buying canned peaches, look for ones packed in juice instead of syrup, and drain excess liquid before using. If using frozen peaches, allow them to sit at room temperature to defrost. If they are still partially frozen when you're ready to bake the peach crumble, adjust the baking time by adding an additional 5-10 minutes, and be sure the peach filling is bubbling before removing it from the oven.Can I use sugar instead of a sugar-free sweetener in this recipe?
Yes! Instead of using monk fruit sweetener in the peach filling, use 1/2 cup of brown sugar or coconut sugar. Use 1/3 cup of white sugar or coconut sugar in place of the sweetener in the crumble topping.Nutrition
Calories: 206kcal | Carbohydrates: 28g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 247mg | Potassium: 227mg | Fiber: 3g | Sugar: 11g | Vitamin A: 608IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg