Low-Sugar and Gluten-Free Slow Cooker Peach Crisp

Ingredients

• 6 peaches, peeled and cut into slices
• 1/4 cup butter
• 1/3 cup almond flour
• 1/3 cup rolled oats
• 1/3 cup sweetener of your choice
• 2-3 T brown sugar
• 1/2 tsp. cinnamon
• Pinch of freshly-grated or ground nutmeg

Directions

1. Coat the insert of a 3.5 or 4 quart slow cooker with nonstick spray. Rinse the peaches, slip off the skins, discard the pits, and slice the fruit. Arrange the peach slices across the bottom of the slow cooker in an even layer.
2. If a pastry cutter is not handy, start with frozen butter and shred it on a large grater into a small bowl. If you do have a pastry cutter, use softened butter instead, chopping it with a knife into a few smaller pieces.
3. To the butter, add the almond flour, rolled oats, your chosen sweetener, brown sugar or Golden Monkfruit Sweetener, cinnamon, and nutmeg. Work everything together with a pastry cutter or fork until the topping is evenly combined.
4. Scatter the topping over the peaches. Lay a paper towel across the slow cooker so the opening is fully covered, then set the lid in place over the towel.
5. Cook on high for 2 hours. Lift off the lid and paper towel gently, taking care that any collected moisture does not run back into the crisp.
6. Serve hot, with ice cream or whipped cream if you like. Leftovers can be refrigerated for a day, though finishing it sooner may not be much of a challenge.