Easy Peach Crisp with Canned Peaches

I’ve received a ton of requests for lower protein desserts and recipes without protein powders. And what better time than the holidays to roll out plain ol’ lower calorie desserts like this easy peach crisp?

While I’m abandoning half my M.O. of high protein cooking, I’ve remained true to my rule of simplicity first. This peach crisp recipe calls for canned peaches and other ready-to-go ingredients that you can just throw in a couple bowls before popping in the oven or air fryer.

Easy Peach Crisp Ingredients

Here’s everything you’ll need for the peach base of the peach crisp:

• 15 oz can of sliced peaches
• Swerve Brown (a calorie free brown sugar substitute) or light brown sugar
• granular sugar substitute like stevia, sucralose (Splenda), or Swerve Granular
• ground cinnamon

That’s it for the filling.

For more info on Swerve Brown, check out my healthy Korean ground beef recipe.

Notice the difference between a serving with juice and without juice. I multiplied the drained numbers by 3.5 to get a slightly scaled calorie count to account for the lost juice. 

Here’s what you’ll need for the peach crisp topping:

• quick oats
• pecan pieces
• flour (optional)
• cinnamon
• light butter
• imitation vanilla

Simple enough, right?

Ingredient Modifications

Update 8/30/2019: If you’d like a higher protein option or lower carb peach filling, check out my protein peach crisp recipe. It still uses canned peaches.

I doubt you have many modification questions about this list but here are a few things I thought of trying:

• You could use frozen peaches (microwave them for 30-60 seconds to soften) in place of canned peaches.
• Walden Farms Pancake Syrup or a sugar free syrup would probably work fine in place of the brown sugar and granular sweetener. Honey would work as well.
• The flour is there to make sure things really crisp up. I think graham cracker crumbs would work amazingly well here. And skipping the flour or anything for this ingredient slot should have minimal effects on the finished peach crisp.

I think that’s about it. If you make this peach crisp or try any modifications, I would love to see them. Take a photo of your peach crisp and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with errbody.

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Easy Peach Crisp with Canned Peaches

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A lower calorie, simple peach crisp recipe that's perfect for holidays or get togethers. 

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Ingredients

• 15 oz can Sliced Peaches in 100% Juice, drained
• 3 Tbsp (36g) Swerve Brown Sugar, or light brown sugar
• 2 Tbsp Granular Sugar Substitute , I used stevia
• 1/4 tsp Ground Cinnamon

Crisp Topping

• 1/2 C (40g) Quick Oats
• 1/4 C (30g) Pecan Pieces
• 1/4 tsp Ground Cinnamon
• 2 Tbsp (15g) All Purpose Flour
• 1/4 C (56g) Light Butter, I used Land O' Lakes
• 1 Tbsp Imitation Vanilla

Instructions

1. If you're using the oven, preheat to 350F and spray a small baking dish with nonstick cooking spray. For the air fryer, spray a barrel pan with nonstick cooking spray. 
2. Mix the brown sugar, stevia or sugar substitute, ground cinnamon, and drained peaches in a bowl. Set aside. 
3. Melt the butter for the topping before adding the remaining ingredients. Stir together until everything is evenly mixed. 
4. Add the peach mixture to the baking or frying dish, followed by the topping. Air fry for 15-20 minutes or until the topping is crisp and there's very little juice remaining at the bottom (some is okay, as it will thicken at room temp). Bake for a similar time, though you may need a tiny bit longer.
5. Allow the peach crisp to cool for a few minutes before serving. Top with fat free whipped topping, low cal ice cream, or your choice of topping. 

Notes

• Each serving has 5 Smart Points.
• One serving (110g) = 1/4th the recipe. 
• Macros for the full recipe: 774 calories, 10 grams of protein, 117 grams of carbs, 49 grams of fat
• Swerve Brown has 36 grams of carbs but 0 calories. So if you notice the discrepancy between macros and total calories, that's why. I always advise against tracking net carbs or doing any "off label" math. If you're tracking your nutrition intake, just log labels and don't drive yourself crazy. 
• You could use coconut oil or another fat source if you'd like to skip the butter. You could also use another flour for a GF option. Or you could skip the flour altogether. This recipe is very versatile, if you can't tell.  
• If you're serving a crowd, I'd double or triple the recipe. Add 5-10 minutes to the cook time. 

Nutrition Information:

Yield: 4 Servings Serving Size: 110g
Amount Per Serving: Calories: 195Total Fat: 12gCarbohydrates: 29gProtein: 3g

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