Peach Crisp with Frozen Peaches

Peach crisp with an almond flour and oat topping in a glass dish with a spoon lifting peaches that were cooked from frozen.

Peach Crisp with Frozen Peaches

Make this easy peach crisp with frozen peaches. The crispy oat and almond flour topping is gluten-free and lightly sweetened, so the peaches take center stage. The whole family will enjoy this classic dessert that's lower in sugar and carbs.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 50

Servings servings

Calories 179kcal

Author Marjory Pilley

Ingredients

Berry Mixture

4 cups frozen peaches defrosted according to the directions on the package; I used a 20-ounce package
1 Tablespoon lemon juice
¼ cup Sugar blend (half real sugar) or use 100% sugar
1 Tablespoon cornstarch

Oatmeal Crumb Topping

½ cup Old fashioned whole rolled oats
⅓ cup almond flour or all-purpose flour
¼ cup Brown sugar blend (half real sugar) loosely packed; or use 100% brown sugar
½ teaspoon cinnamon
3 Tablespoons butter unsalted, chilled and cut into cubes
sliced almonds, optional or pecans

Instructions

Preheat oven to 350°F.
If not already prepared, cut butter into half-inch cubes and store in the refrigerator until you're ready to use them.
Drain excess juices from thawed peaches and pat dry. Toss peaches with lemon juice, sugar, and cornstarch in a large bowl, and layer in the bottom of an 8x8 or 9x9 glass baking dish or 6 ramekins.
Wipe out the bowl used to mix the peaches. Combine oats, almond flour, brown sugar, and cinnamon in the bowl.
Add chilled butter cubes to the bowl and toss with the oat mixture so they are distributed throughout. Use a pastry cutter or a fork to mash and twist the butter into the mixture until it resembles coarse, wet crumbs, and any butter is no larger than pea-sized.
Using your fingers, sprinkle the oat crumb topping evenly over the peaches
Bake until the topping is golden brown and the peaches are tender and begin to bubble, about 40 minutes. Serve warm.

Notes

Sugar blend: I used a blend that is half sugar and half sugar alternative to reduce the sugar and carbs. Feel free to use a premade blend, make your own, or substitute regular sugar.

Storage:

Refrigerate - Cool completely, then cover and refrigerate for up to 4 days.
Freeze - Cool completely, wrap tightly, and freeze for up to 3 months. Individual ramekins freeze especially well.
Reheat - Warm in a 350°F oven for 15–20 minutes, or until heated through and the topping is crisp. If frozen, thaw overnight in the refrigerator first. You can also reheat in an air fryer using an air fryer-safe dish.

Nutrition