Slow Cooker Peach Crisp (Video)
Slow Cooker Peach Crisp is a great dessert idea when you have fresh peaches, and this peach crisp recipe is low in sugar and gluten-free! Of course fresh peaches have some natural sugar, but check the net carbs and see what you think!
PIN Slow Cooker Peach Crisp to try it later!
In Utah, peaches are amazing when they’re in season, and when my friend Trina brought me some gorgeous peaches I was excited to try the making Slow Cooker Peach Crisp after I’d spotted it on a few other blogs. I wanted a version of peach crisp without added sugar, and I also decided to substitute almond flour to make Peach Crisp that was also gluten-free.
Desserts are not my specialty, but I was thrilled with how this turned out. (Well, maybe a little *too* thrilled, since I ate the two servings you see in these photos within a few minutes after I finished photographing them, and the leftovers didn’t last long in the fridge either.)
It’s fresh peach season, and if you have peaches, you must make this right away so I’m featuring this recipe as my Friday Favorites pick this week. Hope you enjoy!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- peaches
- butter
- Almond Flour (affiliate link) (see notes)
- rolled oats, I used Bob’s Red Mill Extra Thick Rolled Oats. Be sure to use Gluten-Free Rolled Oats (affiliate link) if you need it to be gluten-free.
- Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice
- ground cinnamon (affiliate link)
- pinch of freshly-grated or ground nutmeg
Can you make Slow Cooker Peach Crisp without fresh peaches?
If you don’t have any fresh peaches, I would use partly-thawed frozen peaches for this recipe.
How can you make Slow Cooker Peach Crisp even lower in carbs?
I experimented with making the recipe even lower in carbs by replacing the rolled oats with an equal amount of almond flour. That will give you a crisp topping with a bit less texture, but it was still quite delicious.
Want more Slow Cooker Recipes?
Use Slow Cooker Recipes to see all the slow cooker recipes on Danica's Kitchen, or check out the huge collection of Slow Cooker / Instant Pot Recipes on my other site.
Steps for making Slow Cooker Peach Crisp:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used six peaches to make 6 small servings of peach crisp. (A few more wouldn’t hurt if you have a lot of peaches.)
- Peel peaches and cut into slices or half-slices.
- Spray the slow cooker with nonstick spray before you put the peaches in.
- I’m not a baker, so I don’t have a pastry cutter, and I don’t use butter often so it’s always in the freezer at my house. I solved that problem by grating the frozen butter on the large side of a cheese grater.
- Mix together the almond flour, oatmeal, Golden Monkfruit Sweetener (or sweetener of your choice), cinnamon, nutmeg, and grated butter to make the topping.
- Spread the topping over the peaches in the slow cooker.
- Then put a paper towel over the top of the slow cooker and cover it with the lid.
- Then cook on high for 2 hours. You can see from this photo how the paper towel helps absorb the moisture.
- Serve hot. This would be great with vanilla ice cream or whipped cream if you want to splurge on that, but I thought it was really delicious just as is.
More Low-Sugar Desserts with Fruit:
- Low-Sugar Flourless Vegan Apple Crisp
- Low-Sugar Pumpkin Apple Crumble
- Low-Sugar Fresh Peach Frozen Yogurt
- Slow Cooker Blueberry Crisp
- Low-Carb Cheesecake with Cherry Topping
Slow Cooker Peach Crisp
Slow Cooker Peach Crisp is delicious and easy to make with fresh peaches and this peach crisp is low in sugar and gluten-free.
Ingredients
- 6 peaches, peeled and cut into slices
- 1/4 cup butter (frozen if you don’t have a pastry cutter)
- 1/3 cup almond flour (see notes)
- 1/3 cup rolled oats (be sure to use gluten-free rolled oats if you need it to be gluten-free)
- 1/2 cup Golden Monkfruit Sweetener (see notes)
- 1/2 tsp. cinnamon
- pinch of freshly-grated or ground nutmeg
Instructions
- Spray the inside of a 3.5 Quart Slow Cooker (affiliate link) with nonstick spray.
- Wash peaches, peel off skins, remove pits, and cut the peaches into slices.
- Put sliced peaches in an even layer in the bottom of the slow cooker.
- If you don’t have a pastry cutter, use a large grater and grate the frozen butter into a small bowl.
- If you have a pastry cutter, just add the softened butter and cut it into a few pieces with a knife.
- Add the Almond Flour (affiliate link), rolled oats, Golden Monkfruit Sweetener (affiliate link), cinnamon, and nutmeg and use a pastry cutter or a fork to combine the mixture until it’s well mixed.
- Sprinkle the topping mixture over the peaches.
- Put a piece of paper towel over the top of the slow cooker so it’s completely covered, then put the lid over that.
- Cook on high for 2 hours.
- Remove lid and paper towel carefully so the accumulated liquid doesn’t drip down into the peach crisp.
- Serve hot, with ice cream or whipped cream if desired.
- This will keep for a day in the refrigerator, although you may have a hard time not eating it all right away.
Notes
I used my Crock-Pot 3-1/2-Quart Slow Cooker (affiliate link) for this recipe, but any size close to that would work.
I used make this recipe with 1/3 cup sweetener and 3 T brown sugar, but now that I've discovered Golden Monkfruit Sweetener (affiliate link) I would use all Monkfruit sweetener instead for fewer carbs.
Look for Almond Flour (affiliate link) at Costco if you have a Costco near you!
This recipe adapted from Slow Cooker Peach Crisp at 365 Days of Slow + Pressure Cooking.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 20mgSodium: 61mgCarbohydrates: 21gFiber: 4gSugar: 15gProtein: 3g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Slow Cooker Peach Crisp could never be sugar free, because the peaches are naturally sweet, but made with an approved sweetener, I would eat this for a “once-in-a-while treat” for Phase 2 or 3 of the original South Beach Diet. Check the nutritional information to see the net carbs if you’re making this for a low-carb diet plan; you might be surprised.
Find More Recipes Like This One:
Use Slow Cooker Recipes for more easy slow cooker desserts like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Danica's Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for peach crisp made in the slow cooker was posted in 2013. It was last updated with more information in 2023.
18 Comments on “Slow Cooker Peach Crisp (Video)”
Hi Kalyn, my daughter is allergic to Almond…what else can I substitute for flour so that I can keep it on the lighter side? Thank you!!
I know there is such a thing as almond flour and pecan flour, which will be lower in carbs than regular flour for this recipe, but I haven’t tried making it with any other type of flour. You could use all rolled oats instead of using flour.
Can you add back the measurements For the brown sugar and sweetener version as a option instead of the monk fruit. I’ve made this twice before it was changed and I don’t have monk fruit sweetener.
Hi Korrine, here I added that information into the notes in the recipe; hope that helps!
This tastes good, but even with putting a paper towel under the lid, it didn’t crisp up. More like peach mush. 😉
No things can’t get crisp in the slow cooker, but the towel helps so it’s not swimming in liquid. You’d have to make it in the oven if you want the top to get crisp.
Angela, that would be fine. (If you check my copyright notice it states there that I give permission for that kind of use as long as the recipe is not reprinted. But thanks for asking!)
This looks so yummy! Do you mind if I use a photo and link in a roundup post?
Barb, so glad you liked it!
Hi Kalyn…..the timer just went off on the slowcooker and I tasted it right away. ? I'm giving it two ??. I will be making this again for sure. I bet blueberries would be good too. I used Splenda granular and only used 1/4 c. I also used Splenda brown sugar and used 1 1/2 T. of it. I have a Hamilton Beach slowcooker that comes with 3 different sizes of crocks (a 2, 4 and 6) and I used the 2 qt. and it was perfect. Thanks again Kalyn for another keeper recipe.
I can't say for sure how it will be without the butter, but I have to think it would still be pretty good!
can I ommit the butter?
Nupur, you *need* a slow cooker, even if you only use it to cook beans. But baking will definitely work.
Ooh Ooh I'll have to try this while peaches are still in season here! But I don't have a slow cooker- I'll bake it in a cast iron pan or something.
Joanne, that's true, although I think this would need a little added sugar for the topping.
Peaches can be so sweet that you wouldn't want to mask their natural flavors with excess sugar anyway! Looks delicious.
Lydia, as I said, this might have been a little *too* good!
I have yet to make a great dessert in the slow cooker, though I've tried. This recipe looks like guaranteed success! I have pears from my trees, waiting to have something done with them….