Peachy Crumb Pie

  • Yield : 9" pie
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

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.


  • 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


Step 1

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.

Step 2

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.

Step 3

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.

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.

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