Vegan Mini Peach Crumble Pies

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

 

 

 

 

 

 

 

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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!

 

 

 

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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!

 

 

 

 

 

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Why this recipe rocks: 

 

 

Easy

Fun

Filling

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

 

 

 

 

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Yields 4-6

Vegan Mini Peach Crumble Pies

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

    Crust
  • 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

Instructions

  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!

Notes

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

7.8.1.2
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http://www.eatdrinkshrink.com/sweets/peach-bars

 

 

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