Peach and Blueberry Crisp
Equipment
- Oven
Ingredients
For the Filling
- 5 yellow peaches sliced thin
- 1 cup blueberries
- ½ lemon zested and juiced
- 2 tsp cornstarch
- 3 TBSP golden monk fruit sweetener
For the Crumble Topping
- 1 cup oats quick cooking
- ½ cup all-purpose flour
- ½ cup golden monk fruit sweetener
- 1 tsp cinnamon
- ¼ cup butter melted
Instructions
- Preheat your oven to 400℉
- Wash and slice your peaches, removing them from the stone/pit in the middle. Add the peaches to a large bowl, then add the blueberries. Combine with lemon juice, lemon zest, all-purpose flour, and the monkfruit sweetener. Stir until fully incorporated.
- Add the mixture to a baking dish and set to the side while you prepare the crumble topping.
- Melt the butter (on the stove or in the microwave), then set it aside in a larger mixing bowl and add the flour, oats, monk fruit sweetener, and cinnamon. Mix until you have a crumbly, moist topping and then sprinkle it all over the fruit.
- Bake in the pre-heated oven for 45 minutes or until the topping is golden brown and the fruit is bubbling and hot.
Nutrition
Calories: 172kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 59mg | Potassium: 186mg | Fiber: 3g | Sugar: 10g | Vitamin A: 495IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg
