Peach Pie with Almond Crumble - gluten free & vegan

Peach week continues! and finishes. It's been real. It's been tasty. It's been real tasty.

A couple weeks ago, when Mr. Official Taster and I went to the farmers' market, one of the things we brought home was 20 lbs. of peaches. I was excited! I love peaches, it was a great price, and I was envisioning all sorts of delicious treats.

Then OT told me he didn't like peaches. Wha? Now he tells me? sigh.

So peach week(s) was born. Jam and streusel and cake, oh my. oh, and pie. Which I made just in time for a certain anniversary.  Lucky couple :)

Peach Pie with Almond Crumble - gluten free & vegan

Filling:
About 2 lbs of peaches, peeled and sliced (I used 9, but it could be less depending on size)
1 Tbsp lemon juice
1/2 C sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
2 Tbsp instant tapioca (or 1 1/2 Tbsp cornstarch)
1 premade piecrust

Crumble Top:
adapted from Smitten Kitchen
2/3 C whole oats, ground to a flour in a food processor
1/2 C flour or gluten free flour
1/2 C sugar
1/4 tsp cinnamon
1/2 tsp salt
3/4 C whole almonds
6 Tbsp vegan butter

Make the filling:
In a small bowl, combine all the dry ingredients. In a large bowl, toss the peaches and lemon juice. Add the dry ingredients to the wet ingredients and toss to coat. Add the filling to the crust.

Make the crumble:
Preheat the oven to 450 degrees F.
Melt the butter in a small bowl. Grind the oats to a flour in a food processor. Add the rest of the dry ingredients and pulse until the almonds are coarsely chopped. Add the flour mix to the butter and stir together.

Assemble:
Add the filling to the premade crust. Cover the top with crumble.

Bake the pie at 450 degrees F for 10 minutes. Then turn the oven down to 350 and bake for 40-50 minutes, or until the top is a lovely golden brown. Allow to cool before cutting and serving.