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Best Peach Crisp Recipe with a Crunchy Cinnamon-Oat Topping
Michelle Carter

Best Peach Crisp Recipe with a Crunchy Cinnamon-Oat Topping

A high-protein, keto-friendly peach crisp with a buttery almond-hemp topping and a syrupy low-carb filling. Substitute traditional oats with nuts and use monk fruit sweetener to enjoy this decadent dessert without compromising your dietary goals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 large ripe peaches, peeled and sliced (or 3 cups thawed frozen peaches)
  • 1/4 cup monk fruit sweetener
  • 1/2 tsp ground cinnamon (for filling)
  • 1/4 tsp xanthan gum
  • 1 tsp vanilla extract
  • For the topping:
  • 1 1/2 cups almond flour
  • 1/2 cup unsalted sliced almonds
  • 1/2 cup raw hemp hearts
  • 1/4 cup sodium-free erythritol
  • 2 tsp ground cinnamon (for topping)
  • 1/2 cup cold halal-certified plant-based butter (e.g., coconut oil or almond butter)
  • 1 scoop unflavored collagen peptides (optional)

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking dish with parchment paper
  2. In a bowl, toss peaches with monk fruit sweetener, cinnamon, xanthan gum, and vanilla extract until fully coated
  3. For the topping, combine almond flour, sliced almonds, hemp hearts, and erythritol in a separate bowl
  4. Cut in cold plant-based butter until mixture resembles coarse gravel
  5. Sprinkle cinnamon and evenly press topping mixture into the bottom of the dish
  6. Spread half the peach mixture over base, sprinkle with remaining topping, then add the rest of the peaches
  7. Bake for 30-35 minutes until golden and bubbling
  8. Cool slightly before serving

Notes

Frozen peaches must be drained completely to prevent sogginess
For extra protein, blend almond flour with whey protein isolate (halal certified)
Swap plant-based butter with cold ghee or use extra coconut oil for non-dairy version
Store in airtight container for up to 4 days or freeze unbaked topping/filling separately