PROTEIN PEACH CRISP
Which do you prefer: crisp or cobbler? For me it's definitely crisp... and this Protein Peach Crisp does not disappoint! It has a hearty oat base, juicy peach filling, topped with buttery oat crumble and sugar-free icing. This healthy dessert is also lower in sugar, gluten-free, and easily made vegan! You might also like my Mixed Berry Protein Crisp ;)
Did you know? The fresher and riper the peach, the more antioxidants it contains! Fresh peaches have more antioxidants than canned, but similar levels of vitamins and minerals (if the canned peaches aren't peeled). [source]
This recipe gets a boost of protein from LIV Body Lean Vegan Protein Powder! I used Frosted Oatmeal Cookie flavor in this recipe and it’s so good with the oats. LIV Body is vegan, dairy-free, and free of artificial ingredients. Their Lean Vegan Protein contains probiotics and organic superfoods, too! You can use my code SARAHWILKINS for free shipping on all LIV Body products (including their skin care!)
If using another brand of protein powder, I would stick with a vegan blend, pea protein, or soy isolate. Casein or a whey-casein blend might work with modifications, but whey isolate or collagen protein are not recommended for this recipe.
Choosing the best oats
Oats are often grown in the same soil as wheat and other gluten-containing crops. This is why it’s important to choose certified “gluten-free” oats if you’re sensitive to gluten.
I also would recommend purchasing organic oats because non-organic oats are grown using the chemical pesticide glyphosate (Roundup). Glyphosate use increased from 13.9 million pounds in 1992 to 287 million pounds in 2016 (source). This is alarming because glyphosate is a known endocrine disrupter, may increase cancer risk, and kills off good gut bacteria! Glyphosate is also used as a drying agent to dehydrate oats before processing.
I used old-fashioned rolled oats for this recipe, but quick oats will work too.
For this recipe, I used my favorite organic stevia blend that's calorie-free and twice as sweet as sugar. You can substitute twice as much (three-quarter cup) baking stevia, granulated erythritol, granulated monk fruit, or a granulated sugar. If using stevia extract or drops, please refer to the brand-specific conversion chart.
For a richer flavor, try a brown sugar alternative!
This recipe calls for one egg white, but feel free to substitute one tablespoon of ground flaxseed with two tablespoons of warm water for vegan! You can also sub an equivalent amount of vegan egg replacer.
I combined unsweetened applesauce and vegan buttery spread for a perfectly moist and crisp texture! You could try dairy-free yogurt if you don’t have unsweetened applesauce. The vegan buttery spread can be swapped for unsalted butter, ghee or coconut oil.
Sugar free icing
For the sugar free icing, I used my favorite powdered sweetener with unsweetened almond milk, a little vegan buttery spread, and pure vanilla extract. Here you can also use powdered sugar, another type of milk, or coconut oil/butter in place of the spread.
OR, skip the icing altogether and top with some dairy-free vanilla ice cream!
This post contains affiliate links and is sponsored by LIV Body.
Protein Peach Crisp
This Protein Peach Crisp does not disappoint! It has a hearty oat base, juicy peach filling, topped with buttery oat crumble and sugar-free icing. This healthy dessert is also lower in sugar, gluten-free, dairy-free, and easily made vegan.
1 1/2 cup organic gluten-free rolled oats (old-fashioned or quick)
3/4 cup (90g) vegan protein powder* (LIV Body Lean Vegan Protein in Frosted Oatmeal Cookie, use code SARAHWILKINS for free shipping)
6 tbsp. calorie-free sweetener* (I used one that’s twice as sweet as sugar)
3/4 tsp. ground cinnamon
3/4 tsp. baking soda
3/8 tsp. salt (optional)
6 tbsp. vegan buttery spread,* melted (or unsalted butter or coconut oil)
6 tbsp.unsweetened applesauce*
2 tbsp. egg whites* (or 1 tbsp. ground flax + 2 tbsp. water)
2 cups diced peaches (I used fresh)
2 tbsp. calorie-free sweetener* (I used one that’s twice as sweet as sugar)
1 tbsp. cornstarch (or tapioca starch)
1 tbsp. fresh lemon juice
1/4 tsp. pure almond extract (optional)
1/2 cup calorie-free powdered sweetener (like Swerve)
3 tbsp. unsweetened almond milk (or milk of choice)
1 tbsp. vegan buttery spread,* melted (or unsalted butter or coconut butter)
1/8 tsp. pure vanilla extract
Sugar-free icing (optional):
*See blog post for more substitutions.
Preheat oven to 350 degrees F.
Add dry ingredients for oat crisp (through salt) to a medium mixing bowl and whisk to combine.
Add wet ingredients for oat crisp (through egg white or vegan substitute) and mix until a crumble is formed.
Line the bottom of an 8“ x 8” baking dish with parchment paper or grease well.
Spread half the crumble mixture over the bottom of the pan and press down evenly for base.
Dice ripe peaches into 1” chunks. Mix with sweetener, starch, lemon juice, and almond extract (optional).
Spread peach mixture over oat base, then crumble remaining oat mixture over top evenly.
Bake in a preheated oven for 20-30 minutes until golden brown on top.
Combine ingredients for icing and drizzle over top peach crisp (optional).
Cut into 9 equal pieces and enjoy! Leftovers will keep in the fridge for up to a week, or in the freezer in an airtight container up to a month.
Calories (per serving, minus optionals): 165kcal, Fats: 7.7g, Sat Fat: 2.0g, Carbs: 15g, Fiber: 2g, Sugar: 4g, Protein: 10g, Sodium: 314mg
Calories (per serving, including optionals): 174kcal, Fats: 8.7g, Sat Fat: 2.3g, Carbs: 15g, Fiber: 2g, Sugar: 4g, Protein: 10g, Sodium: 420mg
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