Ingredients
5 peaches (medium to large)
2 tsp lemon juice
1/2 cup total brown “sugar” sweetener (I used Ideal Brown or use Splenda Brown Sugar Blend)
1/2 cup almond flour
1/2 cup pecan halves
2 teaspoons cinnamon
1/8 cup old fashioned oats
1 stick butter
Directions
Butter an 8x8 baking dish and set it aside for later.
Peel your peaches. (The easiest way to peel them: Less than a minute in boiling water then a quick dip in ice water … the skins just slip off really easily with your bare hands.) Once they are peeled, cut them around the pit (quarters is easiest, and then cut the large pieces into slices.
Once done, add in the 2 teaspoons of lemon juice and 1/4 cup of the brown sugar replacement and mix.
Once nicely mixed, pour into your buttered baking dish and set aside.
Next, put your half cup of pecans in the food processor and pulse them until fine. If you don’t have a processor, beat them with a rolling pin or chop them up using a chef’s knife.
Take all remaining ingredients except the butter, and combine. It’s really easy in the processor, just a few quick pulses.
Once this is done, take your stick of cold butter, and cut it into cubes. Either cut the butter in with a pastry cutter/forks/knives, or add it to your processor. Pulse or combine until crumbly and pea size pieces are formed.
Sprinkle the topping over your fruit trying to cover as much as possible.
Place into a 350 degree oven and bake for about 40-45 minutes. The fruit should be nice and bubbly, and the topping slightly browned and crisp.
Nutritional Facts
Servings 8
Calories - 209
Carbohydrates - 11.8g
Total Fat - 19.8g
Protein - 3.8g
Dietary Fiber - 2.5g
Read more at http://www.diabeticconnect.com/diabetic-recipes/general/6293-low-carb-peach-crisp#RDucH6721OGGOUVd.99
2 tsp lemon juice
1/2 cup total brown “sugar” sweetener (I used Ideal Brown or use Splenda Brown Sugar Blend)
1/2 cup almond flour
1/2 cup pecan halves
2 teaspoons cinnamon
1/8 cup old fashioned oats
1 stick butter
Directions
Butter an 8x8 baking dish and set it aside for later.
Peel your peaches. (The easiest way to peel them: Less than a minute in boiling water then a quick dip in ice water … the skins just slip off really easily with your bare hands.) Once they are peeled, cut them around the pit (quarters is easiest, and then cut the large pieces into slices.
Once done, add in the 2 teaspoons of lemon juice and 1/4 cup of the brown sugar replacement and mix.
Once nicely mixed, pour into your buttered baking dish and set aside.
Next, put your half cup of pecans in the food processor and pulse them until fine. If you don’t have a processor, beat them with a rolling pin or chop them up using a chef’s knife.
Take all remaining ingredients except the butter, and combine. It’s really easy in the processor, just a few quick pulses.
Once this is done, take your stick of cold butter, and cut it into cubes. Either cut the butter in with a pastry cutter/forks/knives, or add it to your processor. Pulse or combine until crumbly and pea size pieces are formed.
Sprinkle the topping over your fruit trying to cover as much as possible.
Place into a 350 degree oven and bake for about 40-45 minutes. The fruit should be nice and bubbly, and the topping slightly browned and crisp.
Nutritional Facts
Servings 8
Calories - 209
Carbohydrates - 11.8g
Total Fat - 19.8g
Protein - 3.8g
Dietary Fiber - 2.5g
Read more at http://www.diabeticconnect.com/diabetic-recipes/general/6293-low-carb-peach-crisp#RDucH6721OGGOUVd.99
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