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Easy Low Sugar Almond Flour Peach Crumble

low sugar almond flour peach crumble - featured image
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A wholesome and comforting peach crumble made with almond flour for a light, nutty topping and naturally sweetened with fresh peaches and minimal added sugar.

Ingredients

Scale
  • 4 cups fresh ripe peaches, peeled and sliced (about 4 medium peaches) – frozen peaches can be used if fresh are not in season
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup or honey (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 1/2 cups almond flour
  • 1/4 cup old-fashioned rolled oats (use gluten-free oats if needed)
  • 3 tablespoons coconut sugar or brown sugar
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into cubes (or coconut oil for dairy-free)
  • Optional: 1/4 cup chopped pecans or walnuts
  • Optional: A sprinkle of coarse sea salt on top before baking

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Peel and slice about 4 medium ripe peaches into roughly 1/2-inch slices. Toss them gently in a bowl with 2 tablespoons lemon juice, 2 tablespoons maple syrup or honey, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and a pinch of salt. Let sit for 5-10 minutes to macerate.
  3. In a large bowl, combine 1 1/2 cups almond flour, 1/4 cup rolled oats, 3 tablespoons coconut sugar, 1/4 teaspoon nutmeg, and 1/4 teaspoon salt.
  4. Add 6 tablespoons cold, cubed butter to the dry ingredients. Using a pastry cutter or two forks, cut the butter into the almond flour mixture until it resembles coarse crumbs with some pea-sized butter bits.
  5. Optional: Stir in 1/4 cup chopped pecans or walnuts for extra crunch.
  6. Pour the peach mixture evenly into a 9-inch baking dish. Sprinkle the almond flour topping evenly over the peaches, covering completely but not packed down.
  7. Bake for 35-40 minutes until the topping is golden brown and peaches are bubbling. If topping browns too quickly, loosely cover with foil after 30 minutes and continue baking.
  8. Let the crumble cool for 10-15 minutes before serving to thicken and meld flavors.

Notes

Use cold butter and cut it quickly into the almond flour to achieve a crisp topping. Do not slice peaches too thin to avoid mushy texture. Toast almond flour lightly for a nuttier aroma if desired. Tent with foil if topping browns too fast. Let crumble cool before serving to thicken juices. Store leftovers in airtight container in fridge up to 3 days and reheat in oven to keep topping crisp. Frozen peaches can be used but drain excess juice to avoid sogginess.

Nutrition

Keywords: peach crumble, almond flour, low sugar dessert, healthy dessert, gluten-free dessert, summer dessert, easy crumble recipe

Find it online: https://eliplate.com/easy-low-sugar-almond-flour-peach-crumble-recipe-perfect-for-healthy-desserts/