Peach Crumble Pie
Craving something sweet, comforting and super easy to make? This peach crumble pie has a tender crust, juicy cinnamon-spiced peaches and a crunchy oat topping. It bakes up in about 45 minutes and is easily made vegan with a couple of simple swaps.
Ingredients
For the crust:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 Tbsp sugar
- 6 Tbsp milk use almond milk for vegan version
- 6 Tbsp butter softened; use vegan butter for vegan version
- 4 Tbsp water
- 1 tsp lemon juice
For the peach filling:
- 8 peaches peeled, pitted and sliced
- 3 Tbsp coconut sugar
- 1 tsp ground cinnamon
- 1 Tbsp lemon juice
- 2 Tbsp cornstarch
- ¼ tsp salt
For the topping:
- 1 Tbsp oats
- 1 tsp chia seeds
- 1 Tbsp almond flour
Instructions
- For the crust:
- Preheat the oven to 200°C.
- In a medium bowl, combine the flour, baking powder, salt, and sugar.
- In another small bowl, combine the milk, butter, water, and lemon juice.
- Pour the milk mixture into the flour mixture. Stir until combined.
- Divide the dough in two.
- Roll out one half of the dough into a circle on a lightly floured surface with a floured rolling pin.
- Transfer the circle to the pie pan.
- For the filling:
- In a large bowl, add the sliced peaches. Add the rest of the peach filling ingredients to the bowl and mix to incorporate. Set aside.
- Make the top crumble by mixing the remaining dough with the topping ingredients, then pass it through a meat grinder (or simply rub it between your fingers into a coarse crumble).
- Cover the pie crust bottom with the peach filling and top with the crumble mixture.
- Bake for about 25 minutes, or until the edges are golden.
Notes
Let the pie cool completely before slicing so the cornstarch-set filling has time to firm up. Store leftovers covered in the fridge for up to 3 days.