Vegan Mini Peach Crumble Pies

Posted by in Bars, Cooking, Easter, Pies, Sweets, Thanksgiving | 0 comments














Hello & Happy Wednesday!!






I feel like I’m not alone when I say, I always want what I can’t have.. 



When it’s winter, I want fresh peaches. ..and even if you’re in New York City, they are hard to find, expensive,  and not local. 



This recipe came to light while I had picked up some peaches and of course was saving them for something special and they started to get too soft. (story of my life) So I thought about doing a peach pie, but then also wanted to do a bar, so I combined the two, and came out with a…


Vegan Peach Crumble Pies!








I like the idea of this as it provides more presentation than just a bar, can be cut in two (making 4 servings total), topped with vegan ice cream for more wow factor, and is great all year round!





If you love peaches, if you love pies, and a good crumble.. 


Then this recipe for Vegan Peach Crumble Pies is for you!










Why this recipe rocks: 






Minimal ingredients

Sugar content can always be reduced

Great presentation

I love using mini springform pans

Great for a fancy brunch or simply for dessert




























Yields 4-6

Vegan Mini Peach Crumble Pies

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • ½ cup Better Body Foods Coconut Sugar
  • ½ cup unsalted butter, softened
  • 1 Follow Your Heart vegan egg mixed w 1/3 cup almond milk
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ? teaspoon salt
  • Peach Layer
  • 2 ripe peaches sliced
  • ½ cup Better Body Foods coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • juice from 1/2 lemon
  • Crumb Topping
  • 3/4 cup coconut sugar
  • 1 cup all-purpose flour
  • ? teaspoon salt
  • 1 tsp cinnamon
  • ½ cup (cold) vegan Earth Balance butter, cubed
  • Icing
  • 1 cup powdered sugar
  • 1 tbs almond milk


  1. Preheat oven to 375 degrees F. Lightly coat two mini springform pans with vegan butter or coconut oil.In a large bowl, beat together ½ cup coconut sugar and ½ cup softened vegan butter with an electric mixer on medium speed or in a food processor. Combine the Follow Your Heart egg with ice cold almond milk, mix until all powder is combined. wait a few minutes for it to thicken. Add it to the butter/sugar mixture.
  2. Combine 1½ cups flour, baking powder, ? teaspoon salt, combine, add the wet into dry. Press into thin layer into bottom of each pan. Bake for 10 minutes to ensure a good crust. In a large mixing bowl, combine sliced peaches, ½ cup coconut sugar, nutmeg, cinnamon, and juice from 1/2 lemon. Pour over crust.
  3. In a large mixing bowl, combine all of the crumble ingredients. Cut in butter with a pastry blender or two knifes until mixture is crumbly. Sprinkle over peaches.
  4. Bake bars for an additional 20-30 minutes or until golden brown.
  5. For the icing combine all the ingredients and top the pies with it!
Cuisine: Dessert | Recipe Type: Pie


You can use brown sugar instead of coconut sugar for this recipe














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