This keto peach crisp exemplifies simplicity at its best: juicy peaches are paired up with bursting blackberries and an ultra buttery almond topping.
Keto Peach ‘N Blackberry Crisp 🍑
with an *ultra* buttery almond topping!
Having been blogging in the keto space for five years now (insert time flies pun) I avoided veering out of the traditional list of keto friendly deemed fruits until last year, which kept us a bit limited to the berry spectrum.
Still, scarcity has a way to fuel creativity and not all was bad at all for in fact we even found out things such as zucchini being more than capable of giving apples a run for their money (cue in my keto ‘apple’ pie, which you guys have deemed equally magical and perplexing).
But clearly in the past year I’ve begun to veer more into enjoying a much wider variety of natural produce and still adapting it to my (generally) low carb lifestyle; as I’ve found out that there’s more to keto than just macros, and we might even doing ourselves a disservice by just focusing our energies on restricting carbs.
And so I’ve begun to take a more simple approach to food: fresh ingredients, plenty of natural fats and a nose to tail approach when it comes to animal products. Generally low carb, even keto for days at a time, intermittent fasting throughout, and paying more attention to food combinations rather than to individual carb counts. Say, eating rice solo might spike your glucose heavily… but pair it with beans and fatty toppings and it metabolizes a whole different way (and this is even better for me as cauliflower gives me gastric distress). So it’s back to the basics a bit for me, with removing artificial flavorings, sweeteners, highly processed soluble fibers, and so on.
But back to talking peaches: a few of you with diabetes have brought up a fair question: that some of you do require to keep your blood sugar constant for medical reasons, so would there be a way to make mock peaches? I was even sent on a quest to mix peaches with pumpkin as a few recipes do (my verdict: it’s ok, but pumpkin isn’t that neutral and imo the peaches get a bit lost and it ends up feeling more like fall dessert).
So my suggestion if you want to whip up a peach dessert is simple: mix them up with some berries, with my top suggestions being either blackberries or strawberries *chef’s kiss*. Then dress those carbs with the fatty almond crisp topping to buffer the glycemic response a bit, enjoy it as dessert after a low carb meal and, if you’re able, go for a 15-20 minute walk so your body utilizes the sugar right away.
Ketosis really is way more than a list of foods, and I do believe that in a way we do ourselves a disservice when we don’t take the time to learn more about our own metabolic health (i.e. how our own bodies respond to various foods, exercise, stress, etc).
Thank you for coming to my Ted Talk, and I hope you enjoy this beautifully simple end of summer peach crisp :).
The Filling (‘n Thickner)
I don’t know if its going to be a bit of an unpopular opinion, but I omitted adding a thickener here. We don’t have a pie crust to worry about getting soggy, so I just let the skillet take care of simmering the juices out.
If you must use a thickener (or want to turn this into a crumble pie), cornstarch is the usual choice for a pie of this type (a ‘dirty’ keto choice I suppose), tapioca or arrowroot are also a solid option too (still a starch, but grain free, paleo etc).
Use your granular sweetener of choice here. Allulose will arguably give the least aftertaste, though Lakanto Golden (barely any cooling aftertaste here) and xylitol (non-corn though to avoid tummy troubles!) are solid options too.
And if using xylitol, make sure to be careful if you have a pup (or kitty!) around the house, as it’s highly toxic to the little guys!
(Almond Flour!) Keto Peach 'N Blackberry Crisp
For the almond crisp topping
For the filling
- 1 peach sliced
- 1/2 cup blackberries or even strawberries!
- 2 tablespoons sweetener
- 1 tablespoon lemon juice
- dash cinnamon
- 1 tablespoon unsalted butter
Serve it with
- Preheat oven to 350°F/180°C.
- Whisk thoroughly together in a small bowl the toasted almond flour, coconut flour, sweetener, cinnamon and salt. Add in butter and rub the mixture with your fingertips until it resembles coarse bread crumbs. Incorporate chopped almonds and place in the freezer while you prepare the filling.
- Mix together the peach, blackberries, sweetener, lemon juice and cinnamon in an oven proof dish (or skillet) and dot the tablespoon of butter throughout.
- Top with crumble mixture and bake for 20-25 minutes, covering the crumble with foil after 10 minutes if you notice it begins to brown too quickly (depends on your oven if you need to cover it).
- Allow to cool for at least 15 minutes to allow the flavors to mingle, or store refrigerated for up to 3 days. Serve with vanilla ice cream (non negotiable!) and enjoy 🙂