5 to 6medium ripe peaches, pitted and sliced thinly
3Tablespoonsof corn starch
½ cupof brown sugar, or less to taste
1teaspoonof cinnamon
1Tablespoonof vanilla extract
½ teaspoonof sea salt
2Tablespoonsof lemon juice
Crumb topping (optional)
½ cupof all purpose flour or wheat flour
½ cupof oats
¼ cupof brown sugar
½ teaspoonof cinnamon
¼ teaspoonof salt
¼ cupof coconut oil or melted vegan butter
2Tablespoonsof lemon juice
2Tablespoonsof chopped almonds, walnuts, or pecans (optional)
Vegan ice cream or whipped cream, for serving (optional)
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.
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.
Notes
Sweeten to taste: Adjust the amount of sugar you use based on how sweet the peaches you use are.
Experiment with fruit: It’s very easy to combine fruits with the peaches or swap out the peaches entirely while using this recipe. For example, using nectarines, mango, blueberries, apple, etc.
If the peaches look particularly juicy: Add a little more cornstarch to ensure the filling isn’t too runny.