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A melt-in-the-mouth cinnamon peach pie with crumble topping using fresh, frozen, or canned peaches to enjoy it all year! Gluten-free, sugar-free, and different flavor options below!

completed Peach Crumb Pie with a slice in a separate white bowl
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Easy Peach Crumble Pie with Fresh, Frozen, or Canned Peaches

It’s peach season once more, which means time for sweet and simple vegan peach bread, cozy roasted peaches, and this fresh peach pie with crumble topping. This easy vegan peach crumb pie combines a flaky, ‘buttery’ pre-made vegan pie crust with a lightly spiced cinnamon-peach filling (using fresh, frozen, or canned peaches) and crisp, ‘buttery’ cinnamon crumble topping. It’s the perfect way to enjoy ripe peaches this summer!

Just like fruit crumbles and crisps, this peach crumble pie recipe is also extremely quick, simple, and inexpensive to prepare. Of course, using a pre-made pie crust helps to save on prep time, but you can even prep it in advance for even less fuss. Meanwhile, the peachy filling and pie crumb topping are made with a combination of budget-friendly pantry ingredients that are likely already in your kitchen (yay for low-budget vegan desserts!).

The combination of ingredients and elements combines two of our favorite types of desserts (fruit pies and crumbles/crisps), so you can enjoy the flaky pie crust and tender bubbly peach pie filling topped off with incredibly moreish cinnamon streusel topping. Serve it up and watch it disappear in practically seconds!

Best of all, this recipe is amazingly simple to adjust to your liking. For example, prepare the pie dough yourself, use a combination of fruits for the filling, add extra flavor, or even turn this crumb-top peach pie gluten-free or sugar-free. Keep reading for our top tips, ingredient notes, and more!

The Ingredients

With an ingredients list of inexpensive pantry staples, this peach crumble pie recipe is simple to pull together.

ingredients for Peach Crumb Pie against a white background
  • Vegan pie crust: We use a pre-made vegan pie crust to save time and effort. However, use a vegan pie dough recipe to create your own crust if preferred (blind-bake it).

Fresh Peach Pie Filling:

  • Peaches: During the peach season, we always use fresh peaches. However, you could also make a peach pie with frozen peach or canned peaches (refer to FAQs). Choose peaches that are slightly firm with some give, are bruise-less, and don’t have any soft spots.

If you can, try to use Freestone peaches, as they pull away easily from the pit, making them very easy to chop.

  • Sugar: We recommend using brown sugar for the caramel-like molasses flavor, though regular caster sugar/white sugar will work, too. For an unrefined option, coconut sugar would work well. A sugar-free brown sugar alternative will also work.
  • Cornstarch: To thicken the fruit juices into a sauce consistency and avoid a soggy pie bottom.
  • Lemon Juice: Use fresh lemon juice (or lime juice) for the best flavor and to help brighten the flavor of the peach filling. Optionally add some zest too.
  • Cinnamon: For warmth and to complement the peaches.
  • Vanilla: Use natural vanilla extract to avoid artificial flavor. Vanilla paste will also work.
  • Sea salt: Just a pinch enhances the flavor in this homemade peach pie with crumb topping.

The Pie Crumb Topping:

Note that this pie crumb topping is technically optional but highly recommended (with a capital HIGHLY). I mean, what’s better than a ‘buttery’, crisp, and slightly chewy cinnamon streusel topping?! Along with more sugar, cinnamon, salt, and lemon juice, this brown sugar crumble will also need:

  • Flour: You can use white all-purpose flour or whole wheat flour (or a 50/50 combination of the two). For a gluten-free peach pie with crumble topping, use an all-purpose gluten-free blend like King Arthurs.
  • Oats: (optional) Use rolled oats to add texture to the cinnamon streusel topping.
  • Vegan butter: Use lightly salted dairy-free butter or coconut oil, melted.
  • Nuts: (optional) Use chopped almonds, walnuts, or pecans.

Optional add-ins & Recipe Variations

Like any crumble or crisp, there are plenty of ways to adapt and adjust this recipe for peach crisp. Here are a few of my favorite options:

  • Shredded coconut: To sprinkle over the peach crumb pie for more texture and a subtle coconut flavor.
  • Spices: Nutmeg, cardamon, and/or ground ginger pair well with cinnamon and peaches. Alternatively, substitute the cinnamon for edible lavender (like we used for this apricot crisp) or rose water.
  • Add more fruit: Depending on what’s in season (or ready to defrost from your freezer), you can enjoy plenty of fruit combinations with this peach crumble pie recipe. Including:
    • Peach blueberry pie
    • Peach mango pie
    • Peach raspberry pie
    • Apple peach pie
    • Peach blackberry pie
    • Strawberry peach pie
    • Cherry peach pie

How to Make Peach Crumble Pie?

Crumbles and crisps are some of the easiest dishes to make, and this peach crumb pie is no different. Follow just six super-simple steps to prepare this delicious vegan peach pie.

  • 1) First, preheat the oven to 375F/190C and lightly grease a 9-inch pie dish. Add the pie shell, and set aside.
  • 2) Then, chop the peaches, add all the filling ingredients to a large bowl, and toss well to combine.
ingredients for peach crumb pie against a white background
  • 3) To prepare the crumb topping, mix the flour, oats, sugar, cinnamon, and salt in a small bowl with a fork or your fingers. Then mix in the coconut oil or melted vegan butter, using your fingers, until large crumbs form. Then sprinkle it with lemon juice and add the nuts (if using), tossing gently to combine.
  • 4) To assemble the crumb top peach pie, fill the crust with the fresh peach pie filling, smoothing it out well. Then sprinkle over the crumb mixture and cover the pie dish with foil.
  • 5) Bake the peach crumble pie in the oven for between 35-40 minutes, then remove the foil and continue to bake until the fruit is tender and bubbling and the pie crust and crumb topping are lightly golden and crisp.

Optionally, use the broiler to caramelize the sugars in the crumble topping quicker/more at the end.

  • 6) Remove it from the oven and allow it to cool for at least 10-15 minutes before serving.


Should I peel the peaches?

The cooking time helps to soften the peaches and their skins, so they’re indistinguishable, so there’s no need to peel them (and you get extra fiber and nutrients).

If you decide to peel them, blanch them for 30 seconds (then pop them in an ice bath for a few minutes) before peeling them, and the peels will come off with no problems.

Can I make this peach pie with frozen peaches?

Defrost frozen peaches first and drain away all the excess liquid. Otherwise, they can make the pie crust soggy.

Can I make this peach pie using canned peaches?

As long as you thoroughly drain the peaches, using canned peaches shouldn’t be an issue, though the filling will be softer/mushier, so it is the option most likely to lead to a soggy pie crust. A 16oz can of peaches equals 3-4 medium peaches.

To reduce the risk of a soggy pie crust, add a layer of fine breadcrumbs to the bottom of the pie before adding the filling. These will help to soak up some of the liquid from the fruit. You could also add more cornstarch (or tapioca flour) to help thicken the juices into a jammy consistency.

Can I make this a gluten-free peach pie?

Use a gluten-free pie crust and gluten-free all-purpose flour for a gluten-free peach pie with crumb topping.

Top Recipe Tips and Notes

  • Sweeten to taste: Adjust the amount of sugar you use based on how sweet the peaches you use are.
  • Experiment with fruit: It’s very easy to combine fruits with the peaches or swap out the peaches entirely while using this recipe. For example, using nectarines, mango, blueberries, apple, etc.
  • If the peaches look particularly juicy: Add a little more cornstarch to ensure the filling isn’t too runny.
  • Adjust the texture: Chopping the peaches into slices vs. chunks can change the way they bake and their texture. Thin slices will become softer than chunks, for example.
  • To avoid mess: Fresh fruit pies can bubble over while baking, so place a parchment or foil-lined rimmed baking sheet beneath your pie pan to catch any mess.
completed Peach Crumb Pie with a slice in a separate white bowl

Serving Recommendations

This peach pie with crumble topping is a true crowd-pleaser and perfect for serving at BBQs, potlucks, and parties. As delicious as this fresh peach pie is alone, it tastes even better with either:

How to Make Ahead and Store?

To cut down on prep time on the day, you can prepare the peach pie filling and crumble topping a day in advance and store them separately in the fridge, covered. When you want to make the peach crumb pie, remove them from the refrigerator for 10-15 minutes first, then continue with the recipe.

We don’t recommend assembling the peach pie with crumb topping far in advance before baking it. Otherwise, the pie crust can become soggy.

Once baked, allow the fresh peach pie to cool and store it in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days.

You can also freeze the baked peach crumble pie for up to 3 months. Thaw it in the refrigerator overnight before reheating it.

To reheat the pie, use either a microwave (60-80 seconds for a slice) or the oven until warmed through.

More Vegan Pie Recipes

Photos by Alfonso Revilla

Easy Vegan Peach Pie with Crumble Topping

5 from 24 votes
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 8 servings
A melt-in-the-mouth cinnamon peach pie with crumble topping using fresh, frozen, or canned peaches to enjoy it all year! So delicious!


  • Storebought vegan pie crust


  • 5 to 6 medium ripe peaches, pitted and sliced thinly
  • 3 Tablespoons of corn starch
  • ½ cup of brown sugar, or less to taste
  • 1 teaspoon of cinnamon
  • 1 Tablespoon of vanilla extract
  • ½ teaspoon of sea salt
  • 2 Tablespoons of lemon juice

Crumb topping (optional)

  • ½ cup of all purpose flour or wheat flour
  • ½ cup of oats
  • ¼ cup of brown sugar
  • ½ teaspoon of cinnamon
  • ¼ teaspoon of salt
  • ¼ cup of coconut oil or melted vegan butter
  • 2 Tablespoons of lemon juice
  • 2 Tablespoons of chopped almonds, walnuts, or pecans (optional)
  • Vegan ice cream or whipped cream, for serving (optional)


  • Preheat the oven to 375 degrees F. Lightly oil a 9-inch pie plate, set the pie crust, and set aside.
  • Place all filling ingredients in a large bowl and toss well to coat.
  • If you’re making the crumb topping, mix the flour, oats, sugar, cinnamon, and salt in a small bowl. Mix in coconut oil or vegan butter with your fingers until large crumbs form, sprinkle with lemon juice, add nuts if using and toss lightly.
  • Fill crust with peach filling, pressing down and smoothing out well. Top with crumbs, cover with foil and bake at 375 degrees F for 35 to 40 minutes. Remove foil and let the edge of the crust and crumbs become nice and golden brown. Remove from oven and let it cool sufficiently before serving. If desired, top with vegan ice cream or whipped coconut cream of choice.


  • Sweeten to taste: Adjust the amount of sugar you use based on how sweet the peaches you use are.
  • Experiment with fruit: It’s very easy to combine fruits with the peaches or swap out the peaches entirely while using this recipe. For example, using nectarines, mango, blueberries, apple, etc.
  • If the peaches look particularly juicy: Add a little more cornstarch to ensure the filling isn’t too runny.


Calories: 258kcalCarbohydrates: 44gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 237mgPotassium: 204mgFiber: 3gSugar: 28gVitamin A: 311IUVitamin C: 8mgCalcium: 45mgIron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Renee Press
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

More about Renee Press

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  1. I didn’t know you could get a premade vegan pie crust..I’ll have to keep an eye out for it. I saw the first of this season’s peach in the store the other day so I’m adding the dough and peaches to my list. Excited to make this pie!!

  2. 5 stars
    Your peach crumb pie turned out perfectly. Added the shredded coconut just like you suggested. Really delicious! Thanks for the great idea!

  3. Machado’s Orchards near me is having their peach festival next weekend. I am going to be there early. This deserves the very best tree-ripened peaches. Thanks!

  4. 5 stars
    Perfect healthy summer recipe! I made this for a family cookout and my non vegan family was obsessed!

  5. 5 stars
    This pie was devoured at my book club meeting! So so good! I cheated and used a pre-made crust but otherwise followed the recipe. A+