Low Sugar Peach Crisp

Modified Low-Sugar Peach Crisp (9x13 Pan)
Ingredients:
• 8 ripe peaches (sliced, about 8 cups)
• 2 tbsp lemon juice
• 1 cup rolled oats
• 1/2 cup almond flour
• 4 tbsp coconut oil (melted)
• 2 tbsp maple syrup
• 2 tsp cinnamon
Instructions:
1. Preheat oven to 350°F. Grease a 9x13-inch baking pan.
2. Toss peach slices with lemon juice in a large bowl. Spread evenly in the prepared pan.
3. In a separate bowl, mix oats, almond flour, melted coconut oil, maple syrup, and cinnamon until crumbly.
4. Sprinkle the oat mixture evenly over the peaches, covering the entire surface.
5. Bake for 30-35 minutes, until the topping is golden brown and the peaches are bubbly.
6. Let cool slightly and serve warm.
Yield: 12 servings (double the original 6 servings).
Prep Time: 10 minutes + baking.
Serving Size: About 3/4 cup (same as original, adjusted for larger yield).
Nutritional Information (Per Serving)
• Calories: 160 kcal (unchanged, as proportions are maintained)
• Fat: 8 g (4 g saturated)
• Carbohydrates: 20 g (10 g sugars, 3 g fiber)
• Protein: 3 g
• Sodium: 10 mg Notes: Nutritional values remain the same per serving because the ingredient ratios are consistent, and the larger pan simply increases the number of servings. The slight increase in baking time (30-35 minutes vs. 25-30 minutes) accounts for the larger volume to ensure even cooking.