Peach crisp hits all the right buttons when you're craving a warm dessert with a myriad of textures. This keto-friendly version, shared with us by Charlotte of the Clean Foodie Cravings blog, is no exception. She uses frozen peaches and serves the crisp in individual ramekins for a personalized dessert you can enjoy year-round.
Preheat the oven to 350°F.
To prepare the fruit: In a large mixing bowl, toss the peaches with the baking sugar alternative and cinnamon.
To make the topping: In a medium mixing bowl, stir together the topping ingredients until evenly crumbly.
To assemble and bake the crisps: Place a quarter of the peaches (along with their juice) into each of four 8-ounce ramekins; the ramekins don't need to be greased. Ssprinkle each with a quarter of the topping mixture.
Place the ramekins on a baking sheet and transfer the baking sheet to the oven.
Bake the crisps for 25 to 30 minutes, until the peaches are bubbling and the topping is golden brown.
Remove the crisps from the oven, allow them to cool for 10 to 15 minutes, then serve warm with whipped cream or keto-friendly ice cream.
Store leftover crisps, well wrapped, in the refrigerator for two to three days. Reheat in a low (250°F) oven for 10 to 15 minutes before serving.
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
