Peach-Oat Crumb Pie

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

The quintessential summer pie for us is a peach pie. I hope it will become yours, too.



  • 8 medium peaches, pitted and sliced ¼-inch thick
  • Juice of 1 lemon
  • ¼ cup packed brown sugar
  • ¼ teaspoon cardamom
  • ¼ teaspoon cinnamon
  • ¼ cup sliced almonds


  • ½ cup packed brown sugar
  • ¼ cup unbleached organic flour
  • ¼ cup organic whole wheat flour
  • ¼ cup organic rolled oats
  • ½ teaspoon cinnamon
  • ¼ cup butter or trans fat-free buttery spread (I like to use Earth Balance®), brought to room temperature
  • 1 9-inch unbaked trans fat-free piecrust (store-bought is fine)


  1. Center the oven rack. Preheat the oven to 375°F. Line a sheet pan with parchment paper or spray with nonstick oil spray for an easy cleanup later.
  2. To prepare the pie filling, combine the peaches and lemon juice in a bowl and toss to coat. Add the brown sugar, cardamom, cinnamon, and almonds. Toss to coat.
  3. To prepare the oat crumb topping, in a bowl combine the brown sugar, flours, oats, and cinnamon, and toss to combine. Add the butter and work in, using your fingers, until the mixture resembles coarse crumbs.
  4. To assemble the pie, set the piecrust on the prepared sheet pan. Lift the peaches out of the bowl and mound them in the piecrust, using your hands so that most of the liquid remains in the bowl. Sprinkle the oat crumbs evenly over the peaches.
  5. Bake the pie in the preheated oven for about 1 hour, until the crumbs are browned and the peaches are soft when tested with a fork. Remove from the oven and cool for 20 minutes or so before serving—the peaches will be really hot.