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!
Servings: 4 pies
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)
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.
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 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