This peach crisp is free from oils, butter, and gluten. You can have these comforting, delicious desserts without the guilt and unnecessary fats. The jam provides that syrupy sweetness that makes the perfect base. The crisp topping has the crunch and texture you are looking for without the need for butter.
You can customize this based on your favorite jam flavors. Be sure to check the ingredients to avoid any corn syrups, oils, and excess sugars. We often use strawberry preserves for this.
You can also use whatever flour you have in the house. If you don’t have whole wheat, you can use regular, oat flour, gluten-free, etc.
Makes 4 servings
5 peaches, sliced
¼ cup low-sugar jam, chia jam, or fruit preserves, i.e., strawberry, raspberry, apricot, or your favorite flavor.
1T lemon juice
½ cup quick oats
2T maple syrup
1 tsp cinnamon
1 tsp vanilla extract
Preheat oven to 375°
Place your sliced peaches in a large bowl. Stir the peaches with the jam and lemon juice. Place the peaches in an 8” baking dish or divide among individual ramekins.
In a separate bowl, stir together all of the crisp topping ingredients until well combined. The crisp should look wet, but there shouldn’t be any excess liquid. Sprinkle the crisp topping over the peaches.
Bake the peach crisp uncovered for 40 minutes.
Serve warm. Store any leftovers in the refrigerator for about three days.
You can substitute other fruits for the peaches. Get creative!
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