OMG pie. I don’t know how else to start this post haha. Since peach season is still here for a little bit longer, I decided I should make a baked peach dessert!
I found a recipe on a website called Dinner then Dessert for a peach crumb pie (link here) and I thought it was a great idea. It’s the best of both worlds – pie and crumble – so I knew it would be delicious. I had to adapt my recipe based on what ingredients I had/ways to make it a little healthier, but I will write the adjustments down below.
But let me tell you, these mini pies were so easy to make. I used store-bought tart shells as the base (great time saver in the kitchen), packed in the simple peach filling, then loaded on the oat crumble mixture. They baked up beautifully brown and the whole house smelled amazing.
*Now let’s get into the changes I made:
- I used ~2 cups peaches (so I made 1/3 of the original recipe for the filling), and I DICED them instead of slicing because that fit better in the 9 little shells.
- I omitted all added sugars (white and brown) from the filling to avoid the pies from being overly sweet.
- I still made the full recipe for the crumble and packed it on top of each tart – I love a high proportion of crumble to fruit filling.
- Since I used little tart shells, they only took about 25 minutes to bake and my oven was at 350°, which is a slightly lower oven temperature than the original recipe.
I am so happy with how these pies turned out. I’m glad I cut out the sugars in the peach filling, these would have been way too sweet otherwise. I love the amount of oaty crumble that is on each one, it adds lots of texture and it’s honestly my favourite part of any crisp.
If you wanted to make this dessert, you could use any fruit you like – apples, mango, pear, berries – but you may have to adjust the recipe (ie: apples are firmer so it would be a good idea to dice them smaller in order to keep the cooking time the same).