Peach Crumble for Two, Two Ways

Anybody else out there have family members with conflicting restrictive diets? How about someone who is concerned with portion control?  If you answered yes to either of those questions, one or both of these recipes might be for you.  


First of all, we are trying to limit our portions of sweets to lose weight, so individual desserts really help this.  Neither of the these actually contain sugar - though I do give the sugar amounts for those wanting to avoid sugar substitutes, so maybe it isn't actually a dessert, but it tastes like one.  Then there are the dietary restrictions. My husband has diabetes, so we are trying to count carbohydrates, so two of these have almond flour in them instead of all-purpose flour.  It just so happens though that my daughter is severely allergic to nuts, so the other two have flour.  They both contain a few oats, and while I used the regular ones, if you need to eat gluten free, then the almond flour version with gluten free oats is for you.  And, if you can settle on one version, it will definitely save you some time.  I can pretty much eat anything, so I had a bite of each and am still not sure which I like best, and I have to say that they are quite similar anyway.  Hope you enjoy!

Wheat Free, Gluten Free, Peach Crumble for Two
yield:  2 servings


2 medium peaches, chopped
2 tsps. lemon juice
1 Tbsps. sugar or equivalent, divided (I used four packets of Splenda.)
2 tsps. cornstarch
1/4 cup almond flour
1/4 cup gluten free rolled oats 
2 Tbsp. sliced almonds
2 Tbsp. butter, melted plus a little more to butter the ramekins


Preheat oven to 350 degrees.  Butter the ramekins.  As soon as the peaches are chopped, stir the lemon juice into them.  This will prevent them from browning. Add 1 1/2 tsps. sugar or equivalent and cornstarch to the peaches and stir until everything is evenly distributed.  Mix together remaining ingredients, stirring well so that everything is evenly moistened with the butter.  Divide the peaches evenly into the two ramekins.  Crumble the topping on top of the peaches.  Bake for 35 to 40 minutes or until bubbly and brown on top.  If the crumble begins to brown too much before the peaches begin to bubble, cover lightly with foil to shield.


Keep scrolling for the wheat recipe...

Peach Crumble for Two (no nuts)
yield:  2 servings


2 medium peaches, chopped
2 tsps. lemon juice
1 Tbsps. sugar or equivalent, divided (I used four packets of Splenda.)
2 tsps. cornstarch
1/4 cup all purpose flour flour
1/4 cup free rolled oats 
2 Tbsp. butter, melted plus a little more to butter the ramekins


Preheat oven to 350 degrees.  Butter the ramekins.  As soon as the peaches are chopped, stir the lemon juice into them.  This will prevent them from browning. Add 1 1/2 tsps. sugar or equivalent and cornstarch to the peaches and stir until everything is evenly distributed.  Mix together remaining ingredients, stirring well so that everything is evenly moistened with the butter.  Divide the peaches evenly into the two ramekins.  Crumble the topping on top of the peaches.  Bake for 35 to 40 minutes or until bubbly and brown on top.  If the crumble begins to brown too much before the peaches begin to bubble, cover lightly with foil to shield.


These recipes are linked up on Totally Tasty Tuesdays at Mandy's Recipe Box and Sweets for Saturday.