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.
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.
METHOD Oven
DIET Vegan
Ingredients
- 1 1/2 cups of Bob’s Red Mill gluten free all-purpose flour or wheat flour
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of xanthum gum (leave out if using wheat flour)
- 1/2 teaspoon of cinnamon
- 1/4 cup of coconut oil
- 1/3 cup of water, or more as needed
Filling:
- 5-6 medium ripe peaches, pitted and sliced thinly
- 3 Tablespoons of corn starch
- 1/2 cup of brown sugar, or less to taste
- 1 Tablespoon of cinnamon
- 1 Tablespoon of vanilla extract
- 1/2 teaspoon of sea salt
- 2 Tablespoons of lemon juice
Crumb topping (optional)
- 1/2 cup of all purpose gluten-free flour (or wheat flour)
- 1/2 cup of oats
- 1/4 teaspoon of sea salt
- 2 Tablespoons of chopped almonds, walnuts, or pecans (optional)
- 1/4 cup of brown sugar
- 1/2 teaspoon of cinnamon
- 1/4 cup of coconut oil
- 2 Tablespoons of lemon juice
Instructions
- Preheat oven to 375 degrees. Lightly oil 9” pie plate and set aside. In a large bowl, mix crust’s dry ingredients. Add coconut oil and cut in (using two forks or pastry cutter) to form large crumbs. Slowly add water until dough comes together. Press dough into oiled pie plate, spreading to even thickness and crimp edges with your fingers.
- Place all filling ingredients a large bowl and toss well to coat. Mix dry ingredients for crumb topping in a smaller bowl-flour, sugar, cinnamon, and salt. Cut in coconut oil 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 for 35-40 minutes. Remove foil and let edge of 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.
Nutrition
Calories: 398kcalCarbohydrates: 61gProtein: 5gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 377mgPotassium: 285mgFiber: 5gSugar: 29gVitamin A: 311IUVitamin C: 10mgCalcium: 56mgIron: 2mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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