Peach pie and peach cobbler come together in a healthy dessert makeover! This Peach Crumble Pie comes with all the flavor, a flakey crust, and a sweet streusel topping - but with whole grains and no refined sugar!
Make crust following these instructions. The recipe makes two crusts, so you can either make half or save the other crust for another pie. Form enough dough for one crust into a disk, wrap tightly in plastic, and refrigerate for 1 hour (or up to overnight).
Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges.
In a large bowl, toss together peaches, coconut sugar, and flour until combined.
In a small bowl, combine oats, flour, honey, and cinnamon; using your hands, work in the butter until large clumps form.
Transfer the peach filling to the prepared pie shell, then sprinkle crumble evenly over top.
Place pie on a rimmed baking sheet and bake until the juices are bubbling and the topping is golden, 1 hour to 1 hour 15 minutes. Cover the crust with a thin piece of aluminum foil after the first 45 minutes of baking.
Let cool on a wire rack 1½ hours before serving.
Notes
* Actual nutrition info may vary based on exact ingredients used.