Easy Vegan Peach Pie with Crumble Topping

A melt-in-the-mouth cinnamon peach pie with crumble topping using fresh, frozen, or canned peaches to enjoy it all year!

Filling Ingredients – 5 to 6 medium ripe peaches, pitted and sliced thinly – 3 Tbsp of corn starch – ½ C of brown sugar, or less to taste – 1 tsp of cinnamon – 1 Tbsp of vanilla extract – ½ tsp of sea salt – 2 Tbsp of lemon juice

Crumb Topping Ingredients  – ½ C of all purpose flour or wheat flour – ½ C of oats – ¼ C of brown sugar – ½ tsp of cinnamon – ¼ tsp of salt – ¼ C of coconut oil or melted vegan butter – 2 Tbsp of lemon juice – 2 Tbsp of chopped almonds, walnuts, or pecans  – Vegan ice cream or whipped cream, for serving

Instructions – 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.

Instructions – 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.