One of my favorite desserts has always been my Grandma’s Peach Crumble. It’s a great Spring and Summer dessert when sweet, ripe peaches are super easy to come by. My Grandma's recipe is simple and easy to throw together and I only made a few changes to make it a little healthier.
How I “healthified” it:
- In the original recipe, the crumble was made with white flour and white sugar. I substituted whole wheat flour for the white flour and sucanat for the sugar. Instead of using all flour, I substituted 1/2 a cup with rolled oats for some extra texture.
- The original recipe used ½ cup of butter in the crumble. I substituted 1/4 cup of the butter with extra virgin olive oil but the other half is still butter. I know butter isn’t an ingredient you see often in a “healthy” recipe but, the way I see it, butter is just cream and salt; two ingredients that I can pronounce and recognize. I would prefer to use this over a spread with a bunch of chemicals or unfamiliar ingredients in it, even if it’s supposed to be “healthy”. Besides, this is supposed to be a dessert so I don’t mind it having a little extra fat and calories.
- The original recipe called for white sugar in the filling. I substituted agave nectar and added a bit of lemon juice to brighten the flavor of the peaches.
- The results – A slight decrease in fat and saturated fat and a big decrease in cholesterol, sodium, and sugars. A slight increase in protein and dietary fiber. You'll notice that there isn't much of a change in calories. However, those calories are now coming from nutrient rich sources instead of being empty calories from white flour and white sugar.
- 4 cups sliced peaches (about 4 large peaches)
- 2/3 cup sliced almonds (optional)
- ¼ cup agave or honey
- 1 tsp lemon juice
- ½ cup sucanat (A natural sweetener. Look for it in the organic section. Can substitute turbinado or brown sugar)
- ½ cup whole wheat flour
- ½ cup rolled oats
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ cup butter
- ¼ cup extra virgin olive oil
TWO: Mix sucanat, flour, oats, cinnamon, and nutmeg in a medium bowl. Cut butter up into small pieces. Add the olive oil and butter into the dry ingredients and mix with your hands until crumbly.
THREE: Spread the crumble mixture evenly over peaches. Bake at 350 degrees for 35-40 minutes. My Grandma serves it with whole cream poured on top.... yum... but I feed it to my boys with fat free vanilla frozen yogurt. Remember, it's a crumble, so it's basically cooked fruit with a crumbly oat mixture on top. When you're serving it you might want a bowl instead of a plate :)
Freeze individual servings using the medium/large portions method.
Original Recipe - 253 Calories (113 Calories from Fat), 13g Fat, 6g Saturated Fat, 24mg Cholesterol, 66mg Sodium, 33g Total Carbohydrates, 3g Dietary Fiber, 20g Sugars, 4g Protein, 10% DV Vitamin A, 7% DV Vitamin C, 3% DV Calcium, 6% DV Iron
New Healthier Recipe - 252 Calories (121 Calories from Fat), 14g Fat, 4g Saturated Fat, 12mg Cholesterol, 33mg Sodium, 30g Total Carbohydrates, 4g Dietary Fiber, 11g Sugars, 4g Protein, 8% DV Vitamin A, 7% DV Vitamin C, 4% DV Calcium, 8% DV Iron