If you have peaches to use up—or if you’re willing to pick some up—this flourless peach crumble pie with an oat crust is worth making. It’s wholesome, simple, and delicious for dessert or even breakfast alongside coffee or yogurt. The recipe is small-batch (about 4–6 servings), so double the ingredients if you need a larger pie.
Peach Crumble Pie With Oat Crust
This flourless peach crumble pie uses oats and walnuts for a nutty, tender crust and topping. It’s naturally sweetened with maple syrup and can be made dairy-free by swapping butter for coconut oil. Use gluten-free oats if you need a gluten-free dessert. The method is straightforward and forgiving—perfect for a beginner baker.
10 minutes
25 minutes
35 minutes
Ingredients
Crust and topping:
- 1 1/2 cups oats + 2 tbsp oats
- 1/2 cup walnuts
- 3 tbsp (40 g) butter or coconut oil
- 1 tsp cinnamon
- 2 1/2 tbsp maple syrup
- 1 tbsp water
Filling:
- 1 1/2 sweet medium-sized peaches
Instructions
- Add the oats, walnuts and cinnamon to a blender or nut grinder and process until they reach a coarse, flour-like texture.
- Gently melt the butter (or warm the coconut oil) and stir in the maple syrup.
- Combine the oat–walnut mixture with the melted butter and syrup, mixing until a crumbly dough forms. Add 1 tablespoon of water if needed to bring it together.
- Preheat the oven to 180°C / 350°F.
- Line a small baking pan (about 6 inches / 16 cm) with parchment paper. This recipe is sized for a small pan; double the ingredients for a standard 9-inch pan.
- Reserve about one-third of the dough for the topping. Press the remaining two-thirds firmly and evenly into the bottom of the pan to form the crust. Use a fork to distribute the dough, then press with your hands for a compact base.
- Wash, pit and slice the peaches, then arrange them over the crust in an even layer. If desired, you can lightly sauté the peach slices with a pinch of cinnamon or a splash of vanilla before adding them; fresh sweet peaches work well without extra steps.
- Crumble the reserved dough over the peach layer by pinching and forming small clusters to create a rustic topping. It’s fine if small gaps remain.
- Bake for 20–25 minutes, until the topping is golden and the filling is bubbling. Oven times vary, so check at 20 minutes and adjust as needed.
- Let the pie cool completely before slicing. It will be crumbly—chilling briefly in the refrigerator makes cleaner slices and helps the filling set.
- Serve warm or chilled, plain or with ice cream or yogurt. Store leftovers in the fridge for up to three days; flavors often deepen after refrigeration.
Notes
*I used a small pan to limit leftovers and bake in small batches. If you prefer a larger pie, double the recipe and use a 9-inch pan.
**Optional: sautéing peaches briefly with a little maple syrup and cinnamon softens them and brings out extra sweetness. If your peaches are already very sweet, simply slice and assemble.
Nutrition Information (per serving)
Yield: 4 | Serving Size: 1
Calories: 264 • Total Fat: 20 g • Saturated Fat: 9 g • Unsaturated Fat: 10 g • Cholesterol: 22 mg • Sodium: 67 mg • Carbohydrates: 20 g • Fiber: 2 g • Sugar: 14 g • Protein: 3 g
How To Make The Peach Crumble Pie With Oat Crust
Start by turning the oats and walnuts into a coarse flour in a blender or grinder; the texture should be finer than whole oats but still slightly grainy. Stir in cinnamon for warmth. Melt the fat of your choice and combine it with maple syrup, then fold this into the oat mixture to form a crumbly dough. If the dough feels too dry, add a tablespoon of water to bring it together.
Press most of the mixture into a lined pan to form the base, then layer sliced peaches on top. Finish by breaking the remaining dough into small crumble pieces and sprinkling them over the fruit. Bake until the top is golden and the filling is bubbling at the edges. Allow the pie to cool before cutting; refrigeration helps achieve neater slices.
Serve this pie warm or chilled. It pairs nicely with vanilla ice cream or plain yogurt for a balanced dessert. Leftovers keep well in the refrigerator for up to three days, and many find the texture and flavor improve slightly after a night in the fridge.
More Easy Desserts With Oats And Fruit
- Easy Breakfast Apple Oatmeal Cake
- Healthy Breakfast Apple Crumble
- Easy Plum Crumble Bars
- Sweet and Delicious Fig Bars
- Easy No-Bake Banana Pie With Oat Crust