Sweets, Vegan Food

Vegan Cinnamon Peach Crisp Pie

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This Vegan Cinnamon Peach Crisp Pie is overflowing with sweet juicy summer peaches with a buttery crust and a brown sugar oat crisp on top. This easy summer dessert is the perfect end of August recipe to make for a BBQ, potluck or special dinner with friends. The peaches are juicy and subtly sweetened with maple syrup, while the topping is a crisp crumble made with vegan butter, brown sugar, oats and flour.  Top with some vegan vanilla ice cream (I used cashew) for the most delicious summer dessert you’ll have all year!

We’re in the midst (maybe even nearing the end soon?!) of peach season, but I still can’t get enough. I have been obsessed with peaches this summer and have one pretty much every day! I have been craving peach pie, but instead of a slightly boring regular pie with a double crust, I opted to make a half pie half crisp version which hits all the cravings! Tender pie crust, crisp cookie-inspired topping and a thick layer of juicy sweet peaches. 

The details…

This recipe is essentially a 2-step process. I used a store-bought vegan pie crust just to make it easy. All you have to do is mix together the peach filling mixture which is just peeled and sliced peaches, maple syrup, vanilla and cinnamon. Let it sit for a few minutes to let the juices come out a bit (this helps the pie not get soggy). 

While it sits, mix together the crumble topping. I just use my hands and a spoon to combine brown sugar, flour, oats and melted vegan butter into a crumbly consistency. Then, add the peaches to the pie crust, using your hands so you don’t add all that juice that came out of the peaches. Then, top with the crisp topping. 

Bake for 35-40 minutes until golden brown on top and bubbling slightly. 

Storing leftovers… if you have any!

This pie keeps really well in the fridge! I love eating it cold the next day but you can also reheat in the microwave for a few seconds if you like. Just either cover the pie plate with plastic wrap in the fridge or store slices in an airtight container in the fridge up to 4 days. You can also freeze it! Just make sure to cover with either a few layers of plastic wrap or in a good storage container so it doesn’t dry out. 

I hope you try out this pie recipe! It truly is so simple but a great one to have in your back pocket for the summer months. It looks and tastes so impressive but is about 10 minutes to throw together and a quick 35 to bake. People will love you for it! Serve slightly warm with some vegan vanilla ice cream and enjoy!

Looking for more summer desserts? Check out these…

Vegan Blueberry Crisp Mug Cake

Strawberry Rhubarb Crisp (Gluten-free Option)

Vegan Berry Crumble Cake

AND if you make this peach pie, be sure to leave a comment letting me know how much you enjoyed it and if you made any changes! And if you loved it, I would be ecstatic if you left a 5 star rating to help others find the recipe as well!

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Vegan Cinnamon Peach Crisp Pie


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour (approx, including cooling time)
  • Yield: approx 8 slices 1x

Description

This Vegan Cinnamon Peach Crisp Pie is overflowing with sweet juicy summer peaches with a buttery crust and a brown sugar oat crisp on top.


Scale

Ingredients

  • 1 pre-made pie crust

Peach Filling:

  • 4 cups peeled and sliced peaches
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon

Crisp Topping:

  • 1 1/2 cups oats
  • 1/2 cup flour
  • 1 cup brown sugar
  • 1/2 cup vegan butter, melted 

Instructions

  1. Preheat oven to 375 F.
  2. In a mixing bowl, combine peach filling ingredients and stir until peaches are coated. Set aside for some of the juice to drain (this keeps the pie base from getting soggy).
  3. In a separate bowl, combine the oats, flour and sugar. Add the melted vegan butter and mix using a spoon or your hands to mix until it is a crumble consistency.
  4. Using your hands, transfer peaches to the crust, leaving the juice out (instead of just dumping it straight into the crust with the juice, which can make it soggy).
  5. Add the crumble topping and press down lightly.
  6. Bake for 35-40 minutes until golden brown on top.
  7. Remove from oven and let stand 15 minutes before slicing. Serve with vegan vanilla ice cream is desired.

4 Comments

  1. I made this recipe today and love it. It was an easy recipe to follow. I will definitely make this one again. Thank you for all the great recipes.

  2. Did you blind bake the crust, or was it pre-baked? Thinking to do this in individual sized tart shells

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