Healthy Peach Dessert Options

Delicious Healthy Peach Desserts

Healthy peach desserts are a delicious way to celebrate the summer session baking with natural ingredients.  Peach Crostata made with Almond crust is a high protein crust option for those watching their weight while still enjoying a simple dessert made from scratch.  Peach breeding advanced the peach industry as a whole, enhancing the fruit's quality through environmental orchard factors.  Peaches are a seasonal fruit enjoyed by millions of people during the summer season. 

Freestone peach types are preferred to eat fresh, available in mid-June to August sold as seasonal fruit. Hundreds of nectarine and peach cultivars are now classified into two categories: clingstones and freestones. People are searching for healthy peach recipes incorporating the popular fruit into low calorie desserts. Clingstone types are typically used for canning purposes preserving food or for freezing up to one year. .

The United States of Georgia is referred to as the Peach State due to the significant production of peaches as early as 1571 with exports to other states in 1858. World productions of peaches combined with nectarines supplied 24.5 million tons of fruit in 2018. Peaches are readily available canned or frozen throughout the year; flavor may vary depending on the type of peaches.

Peach Crostata is a one crust peach dessert made with an almond crust and sugar free peach filling bakes in 25 minutes. Peach cobbler is always a favorite among people of all ages made in single serving ramekins as a sugar free dessert option with crumb walnut topping and a dollop of sugar-free vanilla ice cream.

Sugar free Peach Preserves can be made in advance then placed in glass mason jars to preserve for future use in other recipes like yogurt with peach preserves or drizzled on baked fish or chicken. When preserving, follow safety instructions to ensure product quality. 

Peach Crostata Filling

6 Peaches pitted sliced

¼ teaspoon vanilla extract

¼ cup sugar free peach preserves

Directions

1.) Combine 6 peaches that have been pitted then sliced with vanilla extract and peach preserves in a mixing bowl. Gently toss the ingredients to coat the peaches while still retaining the shape of the peach.  If fresh peaches are not available canned sugar free peaches are available year round at your local grocery store. If you are using canned peaches, drain the liquid from the peaches before making the peach filling. 

Almond Crust 

Ingredients

4 cups Almond Flour

1 cup walnut flour

2 tablespoons Splenda Brown sugar substitute

1/2 teaspoon salt

1/2 cup Ghee measured solid cold

1/4 teaspoon vanilla extract

3 tablespoons of ice water 

Directions

1.) Preheat the oven to 450 degrees F when it is time to bake

2.) Line an 18 x 13 baking sheet with parchment paper

3.) Combine almond flour, walnut flour, salt, ghee, vanilla extract, in a food processor or mixing bowl.

Pulse the ingredients in the food processor to combine or use a fork if you do not have a food processor. Add one tablespoon of ice water to the dough while pulsing the food processor until the dough forms desired consistency. 

If you are using a mixing bowl, turn the beater on low.  Add one tablespoon of ice water to the ingredients until the dough resembles desired consistency. 

4.) Wrap the dough in plastic wrap then refrigerate the dough for 1 hour until thoroughly chilled.

Roll the dough round out to 12 inches in diameter, ⅛ inch thick, on a non-stick silicone

pastry baking mat to prevent the dough from sticking to the surface.

5.) Wrap the roller with the almond crust then transfer the pie crust to a baking sheet lined with a silicone pastry mat

6.) Add the sliced peaches to the center of the pie crust in a circular pattern working your way outward. Leave 2 inches of pastry around the perimeter of the peaches

7.) Fold the pastry edges up over the side of the peaches creating a Peach Crostata Pie healthy peach dessert.

8.) Brush the pastry with egg wash before baking. 

Place the pie on a baking sheet lined with parchment paper.

9.) Bake the Peach Crostata Pie in a 450 degree oven F for 10 minutes

Reduce the oven temperature to 350 degrees F.  Bake the apple pie for 30-35 minutes

10.) Remove the pie from the oven.  Allow the pie to cool on a cooling rack for one hour.

Serve the pie on a plate topped with low calorie greek vanilla yogurt sprinkled with toasted slivered almonds for a healthy Peach dessert. 

Peach Cobbler Recipe

Ingredients

5 peaches pitted sliced into bite size pieces

½ teaspoon peach extract

1 tablespoon Splenda sugar free substitute

1 tablespoon sugar free peach preserves

1 tablespoon almond flour 

Directions

1.) Preheat the oven to 350 degrees F

2.) Combine 5 peaches, peach extract, Splenda sugar free substitute, peach preserves, and almond flour in a mixing bowl using a wooden spoon.

3.) Spray 4 small individual ramekins with nonstick spray

4.) Fill each ramekin with the peach filling dividing the filling equally 

5.) Make the crumb topping

Crumb Topping With Walnuts

Ingredients

1 cup almond flour

¼ cup chopped walnuts

4 tablespoons almond oil

1 tablespoon Splenda brown sugar substitute

Directions

1.) Combine the almond flour, walnuts, ghee, Splenda brown sugar substitute in a mixing bowl

2.) Crumble the topping on top of the filling dividing the mixture equally.

3.) Place the ramekins on top of a baking sheet lined with parchment paper

4.) Bake the peach Cobbler in a 350 degree oven for 25 minutes until the crumb topping is golden brown and the peach filling is heated through.  

Top the peach cobbler with a dollop of sugar free vanilla ice cream Enjoy!

Cheers!

Patricia Lynn

Images courtesy of Shutterstock