If you followed my stories yesterday you may recognize this
Raspberry Peach Crisp! ⭐️
(I called it a crumble but apparently it’s a crisp. I don’t really know the diff tbh 😂)
It’s sugar free! And you can make it grain free by omitting the oats & subbing with 1 Tbsp of coconut flour. There’s just something about oats in a crisp to me, the way they brown up, yum!

I have to admit, I’m rather relieved it came out because I wasn’t sure when we brought it over to a friends house last night (safely. We ate outside).
The thing with using real sugar is it’s what browns it up and really makes it crispy. I wanted to make this with no sugar, so I used allulose, a natural, no sugar sweetener that has no effect on blood sugar.
You could also use Monk Fruit but I used allulose because of its nature to brown up better for baking.
I’ve gotta say was a HIT!
I was worried because the top got soggier as the night went on (so if you want it super crispy just eat it straight out of the oven- with ice cream 🍨 melted on top).
However, it also thickened as it sat so by the time we dug in the texture was PERFECT. IMO at least. I hope you love! 😘

For the crust:
1 1/4 cup of Allulose (I used @wholesomesweet)
1 stick of pasture raised room temp butter
1 cup almond flour
1/3 cup oats

For the filling:
10 small peaches, sliced
1.5 containers of raspberries

Mix really well in a bowl (I used my hands).
Put your fruit in the baking dish (I used an 11.5 x 8.5 dish) then cover really well with the topping.
Bake 40 mins at 350.
*a note on the baking time- start watching it at around the 25-30 min mark. We baked this at high altitude so your baking time may be less.