So I’m really excited about today’s post, but I”m even more excited about Monday’s!
I have a big surprise for you all about some super fun changes I”m making to my blog.
Whipped is getting a little bit blonder.
A whole lot smarter.
And even more delicious!
So in the mean time I thought I’d tide you over with this amazing Peach, Plum, and Raspberry Crumble Pie. I have been craving this pie for weeks. Weeks!
I have a fruit crisp obsession and an even bigger raspberry obsession…and the occasional heartburn to show for it.
Peaches were absolutely overflowing at the farmer’s market last weekend so I have been waiting for the perfect excuse to use them up. The combo of peaches, plums, and raspberries is the perfect balance between sweet and tart, and the buttery crumble topping is addicting! And if you (like me!) have a hard time deciding between crisps or pies at the buffet table….this is the best of both worlds. This is the power couple of fruit pies – All the buttery crumble of a crisp and all the buttery flakiness of a pie crust…..mixed with your favorite fresh juicy fruit!
Yields 10 servings
For the filling
- 6 cups sliced peeled peaches (6-8 medium, ripe but firm)
- 1 cup fresh raspberries
- 2/3 cup sugar
- 1 tablespoon lemon juice
- 3 tablespoons cornstarch
For the crumble topping
- 2/3 cup old-fashioned rolled oats, ground for 30 seconds in a blender or food processor
- 1/2 cup old fashioned rolled oats, left whole
- 4 tablespoons vegan buttery spread (I like Earth Balance), or regular unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- Preheat oven to 375 degrees.
- Combine peaches, raspberries, sugar, lemon juice, and cornstarch in a large bowl.
- In medium bowl, whisk together oats, brown sugar, cinnamon, and salt. Cut in butter until crumbly.
- Pour fruit mixture in pre-made pie dough and sprinkle with topping.
- Place on a cookie sheet a gently lay a sheet of foil over pie, without attaching it to pan.
- Bake 50-60 minutes or until lightly browned and the filling is bubbling.
- Allow pie to cool to room temperature, about 4 hours before cutting ( I did not want to wait 4 hours and dug in at about 1 1/2, its just much soupier, like a crisp if you eat too early).
A few notes about this recipe – I made this vegan (I can’t eat dairy and I really was craving a fruity pie), but if you want, you can definitely swap out the vegan butter for regular; 1 for 1. Same goes for the pie crust. I used a whole wheat vegan prepared pie crust. Pillsbury has been a staple in my house for years so feel free to swap away. But for those of you that do want to keep it vegan and are having a hard time finding a vegan crust, here’s a couple websites the are great for searching out vegan products. Pie crusts can stay in the freezer for months so this is definitely one you can buy ahead!
Happy Cow: www.happycow.net
Vegan Essentials: www.veganessentials.com
The Vegan Store: www.vegantstore.com