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I got the idea for this low fat crock pot peach crisp in one of those Rival Crock Pot cookbooks. You know the ones with the plastic comb binding that you can usually find in the “Bargain” section of the bookstore?
The short ingredient list and pretty photo caught my eye. As desserts go, this low fat peach crisp seems relatively light and healthy, with oats, little added fat and a reasonable amount of sugar.
It’s easy too. (I made it easier by using defrosted frozen sliced peaches, instead of fresh.)
I guess this crock pot low fat peach crisp, isn’t really a crisp come to think of it. The recipe instructs you to stir everything together, instead of layering the topping over the peaches.
Since Mac was joining us for dinner, I made this low fat crock pot peach crisp gluten-free so he could have some too. We all enjoyed it warm with a little low fat vanilla ice cream for dessert.
And don’t tell, but I ate the leftovers with Greek yogurt for breakfast.
How Many Calories and WW Points in Slow Cooker Low Fat Peach Crisp?
According to my calculations, each serving has 236 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or app.)
10 SmartPoints (Green plan)
10 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
6 PointsPlus (Old plan)
Recipe Notes
You can turn this into a 2 Point dessert by substituting the sugar and brown sugar with your favorite zero calorie sweeteners (Truvia (affiliate link), Swerve, Monkfruit, Stevia, etc.)
If you’ve made this Slow Cooked Peach Crisp, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Fat Crock Pot Peach Crisp Recipe
Ingredients
- 3/4 cup old-fashioned oats
- 1/2 cup granulated sugar (or your favorite 0 calorie sweetener.)
- 1/4 cup packed brown sugar (or your favorite no calorie brown sugar replacement.)
- 1/3 cup buttermilk baking mix (I used gluten-free)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pound frozen peach slices, thawed
Instructions
- Ideal slow cooker size: 2- to 3-Quart.
- Coat a CrockPot insert with nonstick cooking spray.
- In a large bowl combine the oats, sugar, brown sugar, baking mix, cinnamon and nutmeg. Stir in the peaches until well coated.
- Dump the mixture into the prepared crockpot. Cover and cook on LOW 4 to 6 hours, or until the fruit is tender and bubbly and looks like the juice has caramelized a bit.
- To dry the topping, remove the lid about 30 minutes before the end of cooking, trying to avoid letting any of the condensation from the lid to drip onto the crisp.
- Serve warm with a little light whipped cream or light ice cream, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Rival Crock Pot Cookbook
If you like this low fat crock pot peach crisp, you may also like
- Slow Cooker Apple Cake is baked in a pan right inside your slow cooker. It bakes up deliciously moist and dense, chock full of fresh apples!
- Topped with crunchy, spicy, low fat crushed gingersnap cookies, Apple, Pear, Cranberry Crisp is a family favorite dessert.
- Skinny Strawberry Almond Crumble is a crumble dessert of dreams and takes fresh strawberries lightly sprinkled with a sweet and crunchy almond topping that is baked until golden and juicy.
