Macro Friendly Peach Crisp
Equipment
- 2 large mixing bowls
- 2 Spoons or spatulas
- Measuring cups and spoons
- 1 8×8 baking dish
Ingredients
- Peach filling
- 6-8 large ripe peaches, peeled
- 2 tbsp cornstarch
- 1 tsp vanilla
- 1 tbsp lemon juice
- 3 tbsp coconut sugar
- ¼ tsp nutmeg
Crumble topping
- 1 cup rolled oats
- ½ cup almond flour
- ½ cup vanilla protein powder
- ⅓ cup coconut sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- ⅓ cup almond butter
- ⅓ cup melted coconut oil
- 1 tsp vanilla
- Lite cool whip
Instructions
- Preheat oven to 350F and spray 8×8 baking pan with non-stick cooking spray.
- Peel your peaches using a vegetable peeler and slice into small, even slices.
- In a large mixing bowl, mix together peaches, cornstarch, vanilla, lemon jucie, coconut sugar, and nutmeg until peaches are completely coated.
- Set peaches aside and prepare crumble topping by mixing together oats, protein powder, almond flour, coconut sugar, salt, and cinnamon. Stir to combine.
- Add almond butter, coconut oil, and vanilla to the crumble topping mix, and stir until soft, sticky crumble forms.
- Pour peaches into 8×8 dish and cover evenly with crumble topping. Using a fork or your hands to pat the crumble down.
- Place in the oven and bake for 40-45 minutes, or until the topping is golden brown.
- Serve with lite cool whip or whipping top and store remainder in fridge.
Notes
If you don’t have fresh peaches, canned or frozen peaches will do just fine. You can also swap the peaches for another fruit like strawberries or apples!
Nutrition information may vary depending on brands and ingredients used.
Nutrition
Calories: 275kcalCarbohydrates: 24gProtein: 10gFat: 16g
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