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.