Low Sugar Peach Crisp......heavenly!!

Have you noticed how sweet and juicy the peaches are this summer?  I mean they are usually delicious, but they are even sweeter this year - or at least they seem like they are!!

I love to make apple crisp in the fall, but often forget that other fruits taste delicious baked with that slightly chewy wonderfully buttery oat topping.  That is my favorite part of the crisp!

I decided that I wanted to try to reduce the sugar in this and I am so glad I did because it tastes just as good as the full sugar recipe but it's healthier (as long as you don't focus on all of the butter that goes into the topping.  Can't win em all!!

I took my inspiration from a recipe on Cooking Classy, substituted the sugar with Truvia Baking Blend and Splenda brown sugar blend, and added a few more spice flavors.  For the final touch, I sprinkled some almond macaroon granola over the top to add a little extra crunch to the topping. I am so glad I did that!

I hope you enjoy it as much as I intend to!! (and as far as I am concerned, peach crisp is not only a dessert, but works well for breakfast with a spoonful of vanilla yogurt on top.  Anytime you want to entice your taste buds with peachy cinnamon goodness is the right time for this!

LOW SUGAR PEACH CRISP

adapted from Cooking Classy

Filling
3 lbs peaches (about 7 medium ), peeled, cored and sliced into thick wedges (about 3/4")
2 Tbsp. fresh lemon juice
1/8 cup Truvia Baking Blend
1/2 tsp. LorAnn Cinnamon Baking Emulsion (optional)
2 Tbsp. flour

Topping:
3/4 cup flour
3/4 cup regular oats
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger
1/4 tsp. apple pie spice (optional)
3/8 cup Splenda Brown Sugar Blend
10 Tbsp. unsalted butter, chilled and cubed in 1/2" pieces
1/3 cup granola (optional - for added "crunch")

Preheat the oven to 350.  Toss the peaches with lemon juice in a large bowl.  Sprinkle the Truvia Baking Blend and flour over the peaches and lightly mix to coat evenly.  Butter a 11x7 or 13x9 inch pan and pour the peach mixture into the pan.

Sugared peaches....

Ready to bake oat topping...

In a food processor (you can do this step by hand, but it's easier this way!), mix the flour, oats, salt, and spices.  Add the Splenda Brown Sugar Blend and the chilled cut up butter and pulse until the mixture is crumbly.  Pour over the top of the crisp and sprinkle with additional granola (if the taste and crunch is desired).  Bake for about 35-30 minutes or until the topping is golden brown and you can see the fruit bubbling.  Serve warm or cold with whipped cream, Cool Whip, or vanilla ice cream.

Fresh out of the oven...

Oh yummmmm....

And a dollop of whipped cream makes it even better...

And don't forget a dusting of cinnamon sugar on top.  You really need to make this now and enjoy every single bite.....  This is now the ONLY way I want to eat peaches!...

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Amazingly EASY Peach Cobbler

I love it when I find something that is so incredibly easy AND good.  I really like to try to bake as much as I can from scratch. But there are times when there just isn't the time or the energy to take those extra steps.  So when I ran across this recipe I was more than willing to give it a try, and it was unbelievably easy and surprisingly good.

I will admit to having my fair share of cake mixes stored away in the pantry that I have picked up on sale. There is always a need for something quick and easy, and I have all of the Cake Mix Doctor cookbooks that put this supply to good use.  It is always comforting to have a back up plan , right?

So this recipe was not only easy, but delicious, and I imagine you could easily substitute apples or any combination of berries.

Oops - forgot the blueberries in the picture!

SUPER EASY PEACH COBBLER

adapted from Butter with a Side of Bread

There is actually very little that I changed with this recipe because when there are only FOUR ingredients, there isn't much leeway!

1 box cake mix (I used Butter Golden)

1 (12-oz can) diet Seven-Up

4-5  cups fresh peaches, chunked
1 cup fresh blueberries

2 TBSP cinnamon-sugar

Peel and slice fresh peaches into chunks. Place into a 13x9 inch pan that has been sprayed with non-stick spray. Scatter the blueberries over the top of the peaches.

Step 1 - add the fruit!

Sprinkle the dry cake mix directly on top of peaches. Use a spoon or rubber spatula to gently press the cake mix down into the fruit.

Pour the can of soda on top of the cake mix,, making sure to cover the cake mix completely. It will bubble up and look rather inedible!

The Seven-Up is foaming!

Preheat the oven to 350 degrees. Do not preheat earlier because you want to give the cobbler time to sit and bubble and just be!

Sprinkle the cinnamon-sugar on top of the soda. It will pop some of the bubbles, but it will still be very runny on top.

Adorned with cinnamon-sugar.

Bake cobber for 1 hour. Remove from oven and let cool for about 5 minutes. Serve with vanilla ice cream or whipped topping! 

The smell of this right out of the oven is heavenly!

Yum!!  You can leave the whipped cream off

and eat it for breakfast too!

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Peach Melba Cobbler

I don't know about where you are living, but, but the peaches that have been available here this year have been incredible.  I am not always a huge peach fan, I think because I have had my share of mushy flavorless peach mpostors. You know the kind? They look so good on the outside,but you cut into them and you just know that first bite will not be memorable, at least not in a good way.

But this summer has been an entirely different experience.  Ohhhhhhhhh goodness....... they have been juicy and sweet and just plain delicious, bite after bite........pound after pound!  So I have been eating them for snacks and cooking with them.  And when I saw this recipe on Iowa Girl Eats (love her!), I knew I had to make it with a twist. She used peaches and blueberries, but I reverted to my Peach Melba obsession and used raspberries.  AND...... I made it low sugar.   It was so delicious. The only thing I would change is to put it in a smaller, deeper dish so the fruit layer has more depth and then the cobbler would cover it completely - or at least almost!

It is delicious plain, with whipped cream or Cool Whip, with a scoop of vanilla ice cream or Healthy Choice vanilla bean yogurt (see pictured below) and works either hot or cold.  You just cannot go wrong!!

And in my world,  when it is mainly fruit, it works for breakfast too! :)

Low Sugar Peach Melba Cobbler

adapted from Iowa Girl Eats Peach A Berry Cobbler

1 c. flour
1/4 c. Truvia Baking Blend (or 1/2 c. sugar)
1 1/2 tsp. baking powder
1/2 c. milk
1/4 c. butter, softened
1/8 c. Splenda Brown Sugar Blend (or 1/4 c. brown sugar)
1 Tbsp. cornstarch
1/2 c. cold water
3 c. sliced fresh peaches, skin on (3 large peaches)
1 c. fresh raspberries
1 Tbsp. butter
1 Tbsp. lemon juice
1 Tbsp. Truvia Baking Blend (or 2 Tbsp. sugar)
1/4 tsp. cinnamon

Preheat the oven to 350.

Topping Mixture:

Combine the flour, 1/4 cup Truvia baking blend, and baking powder in a large bowl and stir to combine.  Add milk and butter and stir until relatively smooth and set aside.

Fruit Mixture:

In a large saucepan, whisk together the Splenda brown sugar blend, cornstarch, and water until smooth.
With heat on medium, add the peaches and raspberries,  and cook until mixture is thick and bubbly, mixing with a wooden spoon.  Add the remaining butter (1 Tbsp) and lemon  juice and stir until the butter is melted.

Pour mixture into an ungreased 1 1/2 quart baking dish (I used a 10"x10" glass dish. Next time I would use a smaller, deeper dish for more fruit concentration and a better coverage of cobbler batter.)  Spoon topping mixture over the top of the fruit.  It does not have to be even or cover completely.  Blend the cinnamon and sugar and sprinkle over the top.

Place baking dish on a cookie sheet and bake for 30-35 minutes or until a toothpick inserted into the center of the dough comes out clean.

Are these not the most beautiful peaches???

Peaches and raspberries simmering goodness...

All cooked and waiting  for the cobbler dough!

Ready for the oven with a sprinkle of  cinnamon  sugar.

All cooked and ready for a taste test!!

This is delicious on its own, with vanilla frozen yogurt or ice cream, or whipped cream or topping.

I love the individual serving cups of frozen yogurt from Healthy Choice!

Who wants the first bite???

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Peach Maple Breakfast Bread Pudding

This time of year I tend to overbuy fresh fruit.  I cannot get enough of it and forget that one person can just eat SO much fruit until I get home from the store and start to put it all away into the bins that are already brimming with fruit! What was I thinking?  But it looks SO good and smells SO good, I just cannot resist it.  I think subconsciously I realize that in another month or so the pickings will be slim and it will be back to just apples and berries!  So....... time to use up some peaches.

I usually make my own bread, but have not yet ventured into the world of challah or brioche so I cheated and bought it. I plan, during the cooler months, to experiment more with my bread making and master at least one of those.  It's just dough - right?  How hard can it be??

Peach Maple Breakfast Bread Pudding

adapted from Piece of Cake

1 (1 lb) loaf of challah or brioche, cut into 1" cubes

6 large or extra large eggs

*2 cups vanilla coconut milk (or regular milk - your choice)

3/4 cup Coffeemate Girl Scout Caramel and Coconut

1/2 cup pure maple syrup (use grade B for the most intense flavor)

1 tsp. almond extract

1/2 tsp. salt

1 1/4 cups cubed, peeled peaches (2 medium size)

* The original recipe calls for 2 3/4 cups milk - I just split the difference between the coconut milk and the CoffeeMate creamer.

Preheat oven to 375.  Grease a 13x9" pan and set aside.

In a large bowl, combine the eggs, milk, creamer, maple syrup, almond extract, and salt and whisk until well blended.  Add the bread cubes and gently blend using a rubber spatula, coating the bread cubes. Then fold in the peaches.  Pour the mixture into the prepared pan and let sit for 10 minutes to allow the bread to soak up the liquid.

Bake uncovered for about 50-60 minutes, or until puffed and golden brown,  and a knife inserted in the center comes out clean.  Let cool on a wire rack for 15 minutes before cutting.

Reheats well the next day!

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Peach Melba Croissant Puff

OMG!!! I made this several months ago with blueberries as suggested on this blog.  It was fabulous then, but I think it is even more scrumptious now!

It has been a wonderful summer for fresh fruits and the peaches have been as sweet as I ever remember.  I was looking in the fridge for some inspiration and saw the peaches and raspberries and that was it -the perfect combination.

PEACH MELBA CROISSANT PUFF

adapted from "The Girl Who Ate Everything"

INGREDIENTS:

3 large croissants or 18-20 mini croissants, cut up (5-5 1/2 cups).  I use Authentic Gourmet croissants.

3/4 cup chopped peaches, peeled (about 1 medium peach)

1/2 cup fresh raspberries

1 - 8 oz. pkg. cream cheese (I used low fat)

2/3 c. sugar

2 eggs

1 tsp. almond extract

1 c. milk

DIRECTIONS:

Preheat oven to 350. 

Place the cut up croissants in a 9" square pan.  Distribute the chopped peaches and raspberries over the croissants..

In a medium bowl, beat the cream cheese, eggs, sugar and almond extract until well blended.  Add the milk gradually, beating well after each addition.  Pour evenly over the croissant mixture and let stand for 20 minutes.  Sprinkle with cinnamon -sugar. (optional)

Bake at 350 for 35-40 minute or until the center is set and and golden brown, and a knife inserted in the center comes clean.  

Serve warm sprinkled with powdered sugar!

(This can easily be doubled and baked in a 9x13" pan.)

This reheats well the next day too - if it lasts that long!!!

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