Peachy Crumb Pie

As the weather begins to cool a bit, pie is the perfect way to tell those around you how much you love them. Highly recommend doubling this recipe and baking two pies at once, one for yourself and one for a friend or family member you appreciate. It will really make their day. Peaches are in season here in the Northwest, but this recipe can be made with apples, plums, or nectarines as well. If you use gluten-free flour and oats, this pie is both vegan and gluten-free. The recipe looks long, but it’s actually quite simple, as ingredients repeat throughout.

Ingredients

• 1 1/2 c Bob’s Red Mill gluten free all-purpose flour or wheat flour
• 1/2 tsp sea salt
• 1/2 tsp xanthum gum (leave out if using wheat flour)
• 1/2 tsp cinnamon
• 1/4 cup coconut oil
• 1/3 water, or more as needed
• Filling:
• 5-6 medium/large ripe peaches, pitted and sliced thinly
• 3 Tbsp corn starch
• 1/2 cup brown sugar, or less to taste
• 1 Tbsp cinnamon
• 1 Tbsp vanilla extract
• 1/2 tsp sea salt
• 2 Tbsp lemon juice
• Crumb topping (optional)
• 1/2 cup all purpose gluten-free flour (or wheat flour)
• 1/2 cup oats
• 1/4 tsp sea salt
• 2 Tbsp chopped almonds, walnuts, or pecans (optional)
• 1/4 c brown sugar
• 1/2 tsp cinnamon
• 1/4 cup coconut oil
• 2 Tbsp lemon juice

Method