It’s peach season… that glorious time when the peaches ripen and the fruit stall on the corner brings in fresh California ones. They’re so sweet and delicious. These days that’s hard to find. So many fruits in grocery stores are picked too early, leaving the ripening to sitting in the store, so they don’t have the strong flavors we used to get.

Armed with fresh peaches, I came up with this delicious recipe for a peach crumble that is so satisfying, you’ll never want a high carb’d pie again.  Seriously, this is a real treat. It is a little higher carb’d than I normally do, so save the carbs through the day to enjoy this one.

Low Carb Caramel Pecan Peach Crumble

6×6 pan makes 6 servings
Low carb, gluten free

Peach Filling

Ingredients

3 cups sliced peaches (fresh or frozen; if frozen, thaw and drain)
2 tbsp allulose (or 1 tbsp if peaches are very sweet) or other sugar substitute
1 tbsp ChocZero caramel syrup or Walden’s Caramel Syrup
1 tsp vanilla extract
1 tsp lemon juice
1–1½ tsp cornstarch (or ½ tsp glucomannan)
1/2 tsp cinnamon or to taste
1/4 teaspoon cloves (optional)
Pinch of salt

Optional: ⅛ tsp nutmeg for a deeper cobbler flavor

Instructions:

Mix everything in a bowl until peaches are coated and glossy.
Spread into your greased 6×6 dish. Optional: Line pan with parchment paper to make removal easier.

Make: Caramel Pecan Crumble Topping

Ingredients:

6 ChocZero butter cookies (or 5 oat biscuits), crushed
1/4 cup almond flour
3 tbsp chopped pecans
3 tbsp melted butter
1 tbsp allulose or favorite sugar substitute
1/2 tsp cinnamon
Pinch of salt

Optional: ½ tsp vanilla

Combine topping ingredients until it forms a sandy, clumpy crumble.
Scatter evenly over the peaches.

Bake at 350°F for 28-32 minutes, or until the topping is golden and the peach filling is bubbling around the edges.
Let it cool 10 minutes so the syrup thickens.

Finish With Caramel
Right before serving, drizzle 1–2 tablespoons ChocZero caramel or Walden’s Caramel syrup over the top.
It melts into the pecans and gives you a praline peach aroma.

Serving Suggestions:
Cool Whip + caramel drizzle
A splash of heavy cream
A scoop of CarbSmart vanilla ice cream (if you can find it!)
Toasted pecans sprinkled on top for crunch

Carb Notes
Cornstarch adds about 2–3g net carbs to the entire pan
ChocZero caramel syrup is low impact and doesn’t crystallize
Each serving stays very low carb, especially compared to traditional cobbler

You can use this same recipe for an Apple Crumble replacing the peaches with apple. You can also replace the pecans with walnuts if you prefer those.

Nutrition Information per servings:
Calories: 238 Fat: 15g Sodium: 66mg Carbohydrates: 34g Fiber: 23g Protein: 3g Net Carbs: 11.3 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

Copyright 2026 by Rene Averett, Skinny Girl Bistro