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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!
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 time! 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:
- Vegan and Gluten Free Mixed Berry Oatmeal Waffles with Cinnamon Syrup
- The Best Vegan and Gluten Free Blueberry Pancakes
- Vegan Chocolate Chip Whole Grain Blender Pancakes
- Vegan and Gluten Free Blueberry Lemon Muffins
- Classic Vegan Pumpkin Pancakes (they’re great all year)!
How to Make Vegan Peach Raspberry Breakfast Pies:
1. Start by heating your oven to 350°F/177°C. 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.
2. Then, with clean and dry hands, gather the mixture 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- inch thick.
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.
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.
7. Pile those peach chunks right on top! Once again, place the baking sheet in your freezer while mixing together the topping ingredients, if needed.
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!
10. Bake in your preheated oven for about 30 minutes or until the edges start to brown. Drizzle each pie with maple syrup, if desired.
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!
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 the pies on a plate lightly covered with a paper towel or foil.
- 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.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!
Peach Raspberry Breakfast Pies (vegan and gluten free!)
Ingredients
Crust
- 1 1/2 c. almond flour (168 g)
- 1/4 tsp. of each baking soda and salt
- 1/2 tsp. vanilla extract
- 2 tsp. sugar
- 1 1/2 Tbsp. vegan butter
- 1 1/2 Tbsp. cold water (22 ml)
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 (37 g)
- 1 Tbsp. 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 1/2 Tbsp. vegan butter or margarine
- 4 raspberries
- maple syrup for topping (optional)
Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.
Instructions
- Start by heating your oven to 350°F/177°C. 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, gather the dough and form it into 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 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.
- 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. Drizzle each pie with maple syrup, if desired.
Pro Tips From Audrey
- 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 the pies on a plate lightly covered with a paper towel or foil.
- 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
This post may contain affiliate links. Please read our disclosure policy.