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Peach Raspberry Breakfast Pies (Vegan and Gluten Free)

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These gorgeous mini Peach Raspberry Breakfast Pies are an easy and delicious way to take your breakfast or brunch to the next level. After taking your first bite, you’ll have a hard time believing that they’re vegan and gluten free!

Baked Peach Raspberry Pies on a cooling rack

I’d have to say that my favorite meal of the day is breakfast. Perhaps it’s because I love sweet foods, and breakfast in our home is always sweet! Bowls of oatmeal, pancakes, waffles and French toast of all varieties are usually winners in my book, but lately I had been dreaming of creating a breakfast delight that steps outside the box a bit, yet offers a sense of warmth and comfort, too!

Thus, these Peach Raspberry Breakfast Pies were born. But as always, simple and quick is a top priority when it comes to recipes of mine, which is why you’ll only need one bowl for these lil’ pies!

Why this Recipe Works:

  • These peach raspberry pies are surprisingly easy to make, but they look so impressive.
  • These mini pies are made with ingredients you can feel good about! The almond flour crust is loaded with protein and fiber, and the peaches, raspberries and oatmeal offer a bounty of vitamins, minerals and MORE fiber! So no need to save these cutie pies for a special occasion; they can be enjoyed guilt-free any day of the week.

What is a Breakfast Pie?

  • A “Breakfast Pie” is what it sounds like – a mini pie that’s made to eat at breakfast! To fuel your day right, they’re made with a bit healthier and more nutritious ingredients than your typical pie, without sacrificing flavor. However, you can definitely make these for dessert, too!

Looking for other recipes to serve for brunch? Then you have to try my:

How to Make Vegan Peach Raspberry Breakfast Pies:

1. Start by heating your oven to 350 degrees. After that’s done, start your crust: First, in a medium-sized mixing bowl, add all ingredients needed for the crust and mix with a fork until just combined. It’s ok if there are still some visible small chunks of butter here and there.
Crust ingredients and butter mixed together

2. Then, with clean and dry hands, smush it all together and form four equal sized balls.

3. Place those four balls on a parchment-lined or non stick baking sheet and flatten them with the palm of your hand. You’ll want them to be about ¼ of an inch thick.

4 raw pie crusts flattened out in a circle on a baking sheet with parchment paper 4. Then, turn up the edges with your fingertips to form little pie crusts. Perfection is definitely not required! In fact, I like a more rustic, homemade look myself. If your kitchen is warm for any reason, place this baking sheet in the freezer while mixing up the filling. Otherwise, it can stay out on your counter.

Raw pie crusts on a baking sheet with edges pinched up 5. Using the same unwashed bowl that you used for mixing the crust ingredients, combine the peach chunks, sugar, cinnamon and nutmeg. Set aside.

6. Next, fill the bottom of each piecrust with two heaping teaspoons of raspberry jam and then smooth it over with the back of your measuring spoon…

Raw pie crusts on a baking sheet with a layer of raspberry jam 7. And then, pile those peach chunks right on top! Once again, place the baking sheet in your freezer while mixing together the topping ingredients, if needed.

Chopped peaches inside the raw pie crusts with jam 8. Now, take that same unwashed mixing bowl and combine all ingredients for the topping, with the exception of the four raspberries.

9. Divide the topping mixture amongst the four pies. And then, garnish each pie with one little raspberry right in the middle!

Fully assembled raw pies with oatmeal topping and one raspberry on top 10. Bake in your preheated oven for about 30 minutes or until the edges start to brown. Enjoy!

Peach Raspberry pie on a plate drizzled with maple syrup and raw raspberries

The sweet and tangy fruit… the warm, crumbly almond crust… and the cinnamony and chewy oatmeal topping…. Mmmm –mmm! I hope you love these little pies as much as we do!

FullSizeRender (9)

Top Tips for Making Vegan Peach Raspberry Breakfast Pies:

  • They are best when eaten right out of the oven, but if you’re not serving them right away, allow them to completely cool on a rack and then store them on a plate lightly covered with a paper towel or plastic wrap.
  • If you’re serving these pies to guests, sprinkle with a little extra granulated sugar or maple syrup just before serving to make them look and taste extra fancy. (Although, they’re quite delicious as is!)
  • You can find flat parchment sheets HERE

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Vegan peach raspberry breakfast pies

Peach Raspberry Breakfast Pies (vegan and gluten free!)

I'm crazy about this breakfast recipe because it's sweet, comforting, made in just one bowl, and uses ingredients you can feel good about!
0 from 0 votes
Print Pin Rate
Course: Breakfast
Cuisine: gluten-free, plant based, vegan
Keyword: Vegan Breakfast Pies, Vegan Breakfast Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 pies

Ingredients

Crust

  • 1 ½ c. Almond Flour (168 g)
  • ¼ tsp. of each Baking Soda and Salt
  • ½ tsp. Vanilla Extract
  • 2 tsp. Sugar
  • 1 ½ Tb. Vegan Butter
  • 1 ½ Tb. Cold Water

Filling

  • 1 c. of Fresh or Thawed Frozen Peaches cut into 1-inch cubes about 1 large peach
  • 2 tsp. Sugar
  • 1/2 tsp. Cinnamon
  • 1/8 tsp. Nutmeg
  • 8 heaping tsp. Raspberry Jam

Topping

  • 1/3 c. Rolled Old Fashioned Oats (27 g)
  • 1 Tb. Gluten-free All Purpose Flour, (regular all purpose flour works, too, if gluten free is not needed.)
  • 4 tsp. Brown Sugar or Coconut Sugar
  • 3/4   tsp. Cinnamon
  • 1 ½ Tb. Vegan Butter
  • 4 Raspberries for garnishing
  • Maple Syrup, optional topping

Instructions

  • Start by heating your oven to 350 degrees. After that’s done, start your crust: First, in a medium-sized mixing bowl, add all ingredients needed for the crust and mix with a fork until just combined. It’s ok if there are still some visible small chunks of butter here and there.
  • Then, with clean and dry hands, smush it all together and then form four equal sized balls.
  • Place those four balls on a parchment-lined or nonstick baking sheet and flatten them with the palm of your hand. You’ll want them to be about ¼ of an inch thick.
  • Then, turn up the edges with your fingertips to form little piecrusts. Perfection is definitely not required! In fact, I like a more rustic, homemade look myself. If your kitchen is warm for any reason, place this baking sheet in the freezer while mixing up the filling.  Otherwise, it can stay out on your counter.
  • Using the same unwashed bowl that you used for mixing the crust ingredients, combine the peach chunks, sugar, cinnamon and nutmeg. Set aside.
  • Next, fill the bottom of each piecrust with two heaping teaspoons of raspberry jam and then smooth it over with the back of your measuring spoon.
  • And then, pile those peach chunks right on top! Once again, place the baking sheet in your freezer while mixing together the topping ingredients, if needed.
  • Now, take that same unwashed mixing bowl and combine all ingredients for the topping, with the exception of the four raspberries.
  • Equally divide the topping mixture amongst the four pies. And then, garnish each pie with one little raspberry right in the middle!
  • Bake in your preheated oven for about 30 minutes or until the edges start to brown. Enjoy!

Video

Notes

  • They are best when eaten right out of the oven, but if you’re not serving them right away, allow them to completely cool on a rack and then store them on a plate lightly covered with a paper towel or plastic wrap.
  • If you’re serving these pies to guests, sprinkle with a little extra granulated sugar or maple syrup just before serving to make them look and taste extra fancy. (Although, they’re quite delicious as is!)
  • You can find flat parchment sheets HERE
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

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Filed under: Breakfast, Good Eating

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Comments

Teresa Bradley

If maple syrup is substituted for the sugar in both the crust and the filling, should I lessen the liquid amount? Or do you have another natural substitute for the sugar?

Reply

Audrey Dunham

Hi Teresa, In this case I don’t think it would hurt to use a liquid sweetener such as maple syrup. I’m sure the recipe would turn out quite nicely! Thanks for the question.

Reply

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