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  • Writer's pictureJenn Clayton

Peach Crisp

Sweet juicy peaches, cinnamon and nutmeg make this recipe one of the BEST crisps!

I have to say, this is my FAVORITE dessert I've EVER made!! It's seriously SO good!!

Full recipe in video below!


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  • 1/2 teaspoon cinnamon

  • 1/4 cup cornstarch

  • 2 tablespoons fresh lemon juice

Crumble Topping

  • 1 cup flour

  • 1 cup old-fashioned oats

  • 1/2 cup Lakanto golden sugar replacement

  • 1/2 cup Lakanto sugar replacement

  • 1 teaspoon Cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon salt

  • 1/2 cup cold light butter

  • 1 large egg yolk

Blanch the Peaches

  • Prepare a large bowl of ice water, adding water and ice cubes.

  • Bring a large pot of water to boil.

  • Add the peaches to the boiling water for about 2 minutes, then using a slotted spoon transfer them to the bowl of ice water for about 1 minute.

  • Remove the peaches from the cold water - then peel, core and slice. The peel should slide off after blanching.

Make the Peach Layer

Toss the sliced peaches with the sugar, cinnamon, lemon juice, and cornstarch.

Pour/ spoon the mixture into the bottom of the prepared pan.

Make the Crumble In a large bowl toss together the flour, oats, sugars, cinnamon, nutmeg and salt.

Using a pastry cutter or 2 forks, cut in the cold, chopped butter until it's in pea-sized crumbles. Gently stir in the egg yolk. If you squeeze the crumble in your palms, it should form clumps

Crumble over top of the peaches.

Bake and Cool Bake the crumble in the preheated oven for 40-45 minutes. If around 30 minutes you notice the top getting too brown, tent a piece of aluminum foil over top.

Cool for at least 15 minutes before serving.

8 Servings:

172 Calories

Recipe inspiration from

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