Wednesday, September 18, 2013

Slow Cooker Recipe for Low-Sugar and Gluten-Free Peach Crisp

Slow Cooker Low-Sugar and Gluten-Free Peach Crisp
If you have fresh peaches begging to be used, please make this Slow Cooker Peach Crisp right away!

In Utah, peaches are amazing this time of year, and when my friend Trina brought me some gorgeous peaches recently, I was excited to try the recipe for Slow Cooker Peach Crisp I'd spotted on my friend Karen's blog, 365 Days of Slow Cooking.  Karen is young, gorgeous, and skinny, so she probably doesn't care about the whole low-sugar thing, but I wanted to create a version of peach crisp without much added sugar, and since I was adapting Karen's recipe anyway, I thought I'd substitute almond flour to make a gluten-free version as well.  Desserts are not my specialty, but I was thrilled with how this turned out.  (Well, maybe a little *too* thrilled, since I ate the two servings you see in these photos with in a few minutes after I finished photographing them, and the leftovers didn't last long in the fridge either.)  If you have fresh peaches, you must make this right away!

I used six small peaches to make 4-5 generous servings of peach crisp.  (A few more wouldn't hurt if you have a lot of peaches.)

Spray the slow cooker with nonstick spray before you put the peaches in.

I'm not a baker, so I don't have a pastry cutter, and I don't use butter often so it's always in the freezer at my house.  I solved that problem by grating the frozen butter on the large side of a cheese grater.  (Yes, I did use real butter, because this recipe is kind of a splurge anyway and there's not more than 1 tablespoon of butter per serving.)

Mix together the almond flour, oatmeal, sweetener of your choice, brown sugar, cinnamon, nutmeg, and grated butter to make the topping.

Spread the topping over the peaches in the slow cooker.

Then put a paper towel over the top of the slow cooker and cover it with the lid.  (This tip was from Karen, visit her blog for more great tips like this one. Thanks Karen!)

Then cook on high for 2 hours.  You can see from this photo how the paper towel helps to keep the topping crisp.

Serve hot.  This would be great with vanilla ice cream or whipped cream if you want to splurge on that, but I thought it was really delicious just as is.


Slow Cooker Recipe for Low-Sugar and Gluten-Free Peach Crisp
(Makes 4 large or 6 small servings; recipe adapted from Slow Cooker Peach Crisp at 365 Days of Slow Cooking.)

Equipment:
I used my Crock-Pot 3-1/2-Quart Slow Cooker for this recipe, but any size close to that would work.

Ingredients:
6 peaches, peeled and cut into slices
1/4 cup butter (frozen if you don't have a pastry cutter)
1/3 cup almond flour (I used Honeyville Blanched Almond Flour)
1/3 cup rolled oats (be sure to use gluten-free rolled oats if you need it to be gluten-free)
1/3 cup Stevia in the Raw Granulated Sweetener, Swerve Sweetener, or Splenda  (or use sugar if you don't care about it having less sugar)
2-3 T brown sugar (or use more sweetener if you really need to restrict sugar, but I think a little brown sugar adds good flavor to this)
1/2 tsp. cinnamon
pinch of freshly-grated or ground nutmeg

Instructions:
Spray the inside of a 3.5 or 4 quart slow cooker with nonstick spray.  Wash peaches, peel off skins, remove pits, and cut the peaches into slices.  Put sliced peaches in an even layer in the bottom of the slow cooker.

If you don't have a pastry cutter, use a large grater and grate the frozen butter into a small bowl.  If you have a pastry cutter, just add the softened butter and cut it into a few pieces with a knife.  Add the almond flour, rolled oats, sweetener of your choice, brown sugar, cinnamon, and nutmeg and use a pastry cutter or a fork to combine the mixture until it's well mixed.  Sprinkle the topping mixture over the peaches. 

Put a piece of paper towel over the top of the slow cooker so it's completely covered, then put the lid over that.  Cook on high for 2 hours.  Remove lid and paper towel carefully so the accumulated liquid doesn't drip down into the peach crisp.

Serve hot, with ice cream or whipped cream if desired.  This will keep for a day in the refrigerator, although you may have a hard time not eating it all right away.

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South Beach Suggestions:
This recipe could never be sugar free, because the peaches are naturally sweet, but made with Splenda, Stevia in the Raw Granulated Sweetener, or Swerve Sweetener, I would eat this for a "once-in-a-while treat" for Phase 2 or 3 of the South Beach Diet.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Tasty Ideas with Peaches:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Peach and Berry Cobbler ~ Kalyn's Kitchen
Grilled Peaches and Pecans ~ The Pioneer Woman Cooks
Low-Sugar, Fat Free Fresh Peach Frozen Yogurt ~ Kalyn's Kitchen
Peach Cobbler Muffins ~ Barbara Bakes
Low-Sugar and Whole Wheat Peach Pecan Muffins ~ Kalyn's Kitchen   
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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12 comments:

Lydia (The Perfect Pantry) said...

I have yet to make a great dessert in the slow cooker, though I've tried. This recipe looks like guaranteed success! I have pears from my trees, waiting to have something done with them....

Kalyn Denny said...

Lydia, as I said, this might have been a little *too* good!

Joanne said...

Peaches can be so sweet that you wouldn't want to mask their natural flavors with excess sugar anyway! Looks delicious.

Kalyn Denny said...

Joanne, that's true, although I think this would need a little added sugar for the topping.

Nupur said...

Ooh Ooh I'll have to try this while peaches are still in season here! But I don't have a slow cooker- I'll bake it in a cast iron pan or something.

Kalyn Denny said...

Nupur, you *need* a slow cooker, even if you only use it to cook beans. But baking will definitely work.

Anonymous said...

can I ommit the butter?

Kalyn Denny said...

I can't say for sure how it will be without the butter, but I have to think it would still be pretty good!

Barb said...

Hi Kalyn.....the timer just went off on the slowcooker and I tasted it right away. �� I'm giving it two ����. I will be making this again for sure. I bet blueberries would be good too. I used Splenda granular and only used 1/4 c. I also used Splenda brown sugar and used 1 1/2 T. of it. I have a Hamilton Beach slowcooker that comes with 3 different sizes of crocks (a 2, 4 and 6) and I used the 2 qt. and it was perfect. Thanks again Kalyn for another keeper recipe.

Kalyn Denny said...

Barb, so glad you liked it!

Barb said...

Hi Kalyn...I noticed that the emoticons I had in my comment don't show up and I was wondering why that was.

Kalyn Denny said...

Barb I don't think Blogger comments have ever supported them, at least I have never seen any.

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