One of my favorites for sure on masonfit. Pour peaches into a pie dish. (I made this with fresh peaches that I had frozen from when we went peach picking ). Arrange peaches evenly in an 8x8-inch baking dish. Add the peach mixture to the baking or frying dish, followed by the topping. And skipping the flour or anything for this ingredient slot should have minimal effects on the finished peach crisp. Peach Crisp with Canned Peaches. In an 8×8" or 9×9" baking dish, stir together I was trying to find a way to use them when I came across this recipe. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. As soon as I tasted how wonderful my double crisp apple crisp was, I knew I had to add more crisp … Great recipe. peach or apple crisp Use fresh or canned peaches. Congrats! Depends on how sweet you want it. They do not taste like protein at all. For peach crisp with canned peaches: Use canned peaches in 100% juice and drain them well first. Add 5-10 minutes to the cook time. For the Filling, mix peaches, 1/4 cup granulated sugar, 1/4 cup flour, cinnamon and apple pie spice in medium bowl. Pour the sliced peaches in … 1 serving. 1 can (29 oz.) Required fields are marked *, Welcome! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. There’s no need to thaw them either. If you use honey how much do you think should be used? Using a slotted spoon, carefully transfer the peaches to a bowl of ice cold water for about 1 minute. I put some nutmeg and cinnamon in the peaches for more flavor and some cornstarch to thicken my peaches as they were juicy but other then that it was great and the topping I'll use it on my apple crisp from now on. My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little. For the peaches we preferred the crisp when I mixed in brown sugar (a couple tablespoons/enough to coat) and cinnamon ( a teaspoon or so) instead of plain peaches. Mix butter into flour and oat mixture with a fork until mixture is crumbly. Place peach slices in a small bowl and add 1 tablespoon white sugar, 2 teaspoons flour, and 1/4 teaspoon lemon zest. If you're using the oven, preheat to 350F and spray a small baking dish with nonstick cooking spray. Nutrient information is not available for all ingredients. NOTE: The canned peaches will be much softer than using fresh fruit in this peach crisp dessert. Walden Farms Pancake Syrup or a sugar free syrup would probably work fine in place of the brown sugar and granular sweetener. I added pecans crushed to the top and cooked this in cupcake tins with silver liners. The syrup-y peaches will be too sweet for this recipe. If you're tracking your nutrition intake, just log labels and don't drive yourself crazy. Percent Daily Values are based on a 2,000 calorie diet. This is a simple-classic recipe like the one my mom would make on Sunday nights. It has a thick layer of brown sugar streusel on top. The cooking time should be about the same, but check to ensure the peaches are done enough to your liking. recipe adapted from Eve’s Pudding serves 6 As always, I recommend the use of a scale for best results.. While I’m abandoning half my M.O. You could use coconut oil or another fat source if you'd like to skip the butter. What I did when I noticed there was going to be too much, was to go ahead and use 1/2 on my peaches; then I used the rest on some frozen cherries I had in the freezer to make a cherry crisp! Good peaches make the difference, but you can use canned. This Instant Pot Peach Crisp is made with canned peaches but you could use fresh as well. 1 cup sugar, divided. Set aside. Air fry for 15-20 … This Peach Crisp recipe can be made all year long using Frozen or Canned peaches. If you don’t, you can cut back on the steusel amount. I don’t recommend using canned peaches for this peach crisp recipe. It really helped bring a little summer time flare to our cold Ohio night. Info. . Toss gently. they all appear in our produce markets from the Okanagan Valley. Baked extra 10 minutes for extra crunchiness..awesome and now a family favorite! I baked it a bit longer than 20 min and actually ended up heating the skillet on the stove at the end to boil off a little more of the juices. I prefer frozen peaches for most peach desserts. 15 oz can Sliced Peaches in 100% Juice, drained, 2 Tbsp Granular Sugar Substitute , I used stevia, 1/4 C (56g) Light Butter, I used Land O' Lakes. Bake in the preheated oven until topping is lightly browned, about 30 minutes. I multiplied the drained numbers by 3.5 to get a slightly scaled calorie count to account for the lost juice. My best advice in choosing the peaches that you will use for this recipe is to select ones that are juicy and ripe, or use canned peaches that are packed in 100% juice. Put the peaches… Peach Crisp made with frozen, fresh, or canned peaches. I'm a southerner making healthier comfort food and high protein desserts. Serve with cream or ... apples 1 teaspoon cinnamon should be substituted for lemon juice. Peach Crisp from Canned Peaches. The PB protein chocolate chip cookies are a game changer!!! Preheat your oven to 350°F (175°C) and lightly grease an 8” x 8” baking pan with cooking spray or butter. I have used both fresh and canned peaches, both work well in the recipe. Canned peaches have already been cooked and are most often sweetened. Add peaches; toss to coat. Add the peach mixture to the baking or frying dish, followed by the topping. Or you could skip the flour altogether. Ingredients for the Fruit Base. To blanch the peaches bring a large pot of water to a boil, then place about 4 peaches in the pot for 2 minutes. Thanks mason! As for the crisp topping it is good. Just be sure to defrost your peaches in the refrigerator before preparing this crisp. Canned Peaches. 2 Tbsp flour, divided. I added pecans crushed to the top and cooked this in cupcake tins with silver liners. We first blanch the peaches – which makes it easier to remove the peach skins. Wow...easily the best crisp I've ever tasted! of high protein cooking, I’ve remained true to my rule of simplicity first. I doubt you have many modification questions about this list but here are a few things I thought of trying: I think that’s about it. "Very easy dessert with wholesome granola and oats for the topping," says BAJSHA, the recipe submitter. Since the fruit is naturally sweet, you don’t have to worry about adding sugar to the filling for this crisp. Your email address will not be published. You'll find the macros and WW SmartPoints calculated for every recipe on my blog. Make them at least once a week and shall never get tired of them , Another OG the pizcookie double chocolate chip!!! :). In a bowl, combine flour, brown sugar, oats, cinnamon and salt. Game changer! If you’ve never had a peach crisp before, it’s similar to a cobbler because it has a juicy peach … Here’s everything you’ll need for the peach base of the peach crisp: For more info on Swerve Brown, check out my healthy Korean ground beef recipe. Peach Crisp. The best thing about it was I had everything in my pantry already. Preheat oven to 350 degrees. I always advise against tracking net carbs or doing any "off label" math. this peach crisp is amazing. I followed it as directed (except what others suggested adding a little bit of cinnamon and corn starch to the peaches; mine were very juicy) and it came out perfect. Our cold Ohio night substitute, ground cinnamon, and stir in the sliced peaches … for crisp! 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