This Easy Lightened Up Peach Crisp is simple to make and is packed with fresh juicy peaches then topped with a crunchy oatmeal brown sugar streusel! This dessert is the perfect way to use up those fresh summertime peaches!! It’s the tastiest and the easiest lightened up peach crisp recipe you’ll ever make!

Makes 6 servings

If there’s one thing I’ve learned-it’s that fresh baked fruit desserts tastes even better with fresh fruit.

So I with that in mind, I created this peach crisp recipe that’s simple to make, packed with fresh juicy peaches then topped with a crunchy oatmeal brown sugar streusel! It’s the tastiest and the easiest lightened-up peach crisp recipe you’ll ever make!

What ingredients do I need to make this Easy Lightened Up Peach Crisp? 

•  Ripe peaches- peeled and sliced. You can use frozen peaches-if using frozen peaches you’ll want to use 5 cups of sliced frozen peaches.
• Zero point white granulated sugar sweetener – I use Lakanto baking or classic monkfruit sweetener 
• Cornstarch– used to thicken the sauce. 
• Vanilla extract-for flavor.
• Lemon juice-to balance out the acidity in the peaches.
• Old fashioned rolled oats– be sure to use ROLLED oats NOT quick oats!
• All purpose flour-you could use or almond flour for gluten-free.
• Zero point brown sugar sweetener – I use Lakanto BROWN monk fruit sweetener 
• Ground cinnamon-for flavor.
• Salt-for flavor.
• Light butter – I like to use Smart Balance light butter or Land O’ Lakes light butter made with canola oil

What sweetener do you recommend I use for this Easy Lightened Up Peach Crisp?

I love Lakanto Monkfruit Sweetener when creating lightened up, Weight Watchers friendly, low sugar desserts. Why? Because, being your best self means not having to sacrifice foods you love. 

Lakanto makes a brown sugar replacement, without the sugar, for all your baking needs. Tastes and measures just like what grandma’s recipes call for, only now you’re not just keeping your taste buds happy- your body will think you as well. Go ahead, have two helpings of dessert. Without the side of guilt.

Why is it my favorite? Well, here are a few reasons:

• TASTES JUST LIKE BROWN SUGAR: Contains zero net carbs and zero calories. Perfect for any recipe that calls for brown sugar.
• 1:1 BROWN SUGAR REPLACEMENT: Lakanto Monkfruit Sweetener matches the sweetness of brown sugar, helping you fill your kitchen with a healthy cup-for-cup alternative to ordinary baking ingredients.
• LIFESTYLE FRIENDLY: Works with ketogenic, diabetic, candida, paleo, vegan, low-sugar, non-GMO, and all-natural diets.
• CLASSIC, GOLDEN, BROWN & POWDERED: Golden Lakanto is a raw sugar substitute, Classic is a white sugar substitute, Powdered is a powdered sugar substitute, and Brown is a brown sugar substitute.

Where do I purchase Lakanto Monkfruit?

You can find it online using the link below.

Save 15% on your order with promo code: POUND15

What is the method of peeling the peaches?

Fill a large pot half full with water. Bring to a boil. 

Reduce heat to a simmer and lower peaches into the water. Let them blanch in the water for about 30 seconds.

Transfer the peaches from the pot with a slotted spoon

into a bowl full of ice water.

Let them sit in the ice bath for at least 5 minutes.

Once the peaches have cooled, use a knife to make a slit in the skin and peel the skin on each peach.

After the skins are removed, slice the peaches. 

How do I make this Easy Lightened Up Peach Crisp?

Preheat oven to 375 degrees. Spray a 9-inch pie dish or 9×9 baking dish with nonstick cooking spray. Set aside.

In a medium bowl, combine the peach slices with the white granulated sweetener, cornstarch, vanilla extract, and lemon juice.

Stir until combined.

Pour the peach filling into the prepared 9-inch pie pan or 9×9 inch baking dish.

In a medium bowl, mix together the oats, flour, brown sugar sweetener, cinnamon, and salt.

Cut the light butter into the oats using a fork or use your hands to mix it into the oats until fully incorporated and a crumbly dough forms.  

Sprinkle the crumble on top and smooth it into an even layer with your fingers.

Bake for 30-35 minutes until the top is evenly golden brown and the filling is bubbly.

Cool for at least 10 minutes and serve warm.

Serve warm over light ice cream and drizzled with sugar free caramel sauce for additional points, if desired.

Store in an air tight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat it in a 375 degree oven until bubbly and the topping is crisp.

Ingredients:

• 7 medium ripe peaches, peeled and sliced* If using frozen peaches-use 5 cups of sliced frozen peaches
• 2 Tbsp zero point white granulated sugar sweetener – I use Lakanto baking or classic monkfruit sweetener 
• 2 Tbsp cornstarch
• 1 tsp vanilla extract
• 1 Tbsp lemon juice

Topping Ingredients:

• 1/2 cup all purpose flour or almond flour for gluten-free
• 1/2 cup zero point brown sugar substitute ( I use Lakanto Monkfruit Golden or Brown Sweetener) 
• 1/2 cup old fashioned oats
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 3 Tbsp light butter- I like to use Smart Balance or Land o’ Lakes light butter made with canola oil

Directions:

1. If using fresh peaches-you will start by peeling the skins. First, fill a large pot half full with water, and bring to a boil. 
2. Reduce heat to a simmer and lower peaches into the water. Let them blanch in the water for about 30 seconds.
3. Use a slotted spoon to transfer the peaches from the pot, into a bowl full of ice water. Let them sit in the ice bath for at least 5 minutes to cool.
4. Once the peaches have cooled, use a knife to make a slit in the skin and peel the skin on each peach.
5. After the skins are removed, slice the peaches. 
6. Preheat oven to 375 degrees.
7. Spray a 9-inch pie dish or 9-inch baking dish with nonstick cooking spray. Set aside.
8. In a medium bowl, combine the peach slices with the white granulated sweetener, cornstarch, vanilla extract, and lemon juice. Stir to combine.
9. Pour the peach filling into the prepared 9-inch pie pan or 9×9 inch baking dish.
10. In a medium bowl, mix together the oats, flour, brown sugar sweetener, and cinnamon.
11. Cut the light butter into the oats using a fork or your hands to mix the oats until fully incorporated and a crumbly dough forms.
12. Sprinkle the crumble on top and smooth it into an even layer with your fingers.
13. Bake for 30-35 minutes or until the top is golden brown and the filling is bubbly.
14. Serve warm over light ice cream and drizzled with sugar free caramel sauce for additional points, if desired.
15. Store leftovers in an airtight container on the counter for one day, in the fridge for up to 3 days, or freeze for up to 3 months. Reheat it in a 350 degree oven until bubbly and the topping is crisp.

Makes 6 ( 3/4 cup) servings 

3 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.