Mango and Canned Peach Pie with Crumble Topping
A crowd favorite holiday dessert that is low mess and simple to make with a pre-made crust and flavors of peach, cinnamon, and mango.
A baked holiday pie can be made with love without having to make everything from scratch! This recipe is all about convenience for you. This easy to make vegan canned peach and mango pie is ready in an hour and is delicious to pair with all of your holiday meals.
If you’re looking for more vegan desserts, give the following recipes a try.
How to make mango and canned peach pie with crumble topping
Step 1. Make the walnut and oats crumble
Step 2. Make the canned peach pie filling
Step 3. Assemble the pie with pre-made pie crust
Step 4. Bake and serve with vanilla ice cream
Key ingredients & substitutions
- Canned Peaches – this recipe calls for canned peaches because it’s easy to stock up in the pantry
- Frozen Mango – I love mixing peaches with mango as they are both sweet and work well in desserts. I chose to use mango because it’s easy to find the freezer but you can use both fresh and frozen mangos. Just skip the cooking of the filling and mix everything together.
- Vegan Butter – I use vegan butter to help bind all of the crumble ingredients together. You can use regular butter as well.
- Pre-made crust– the best part about an easy to make pie recipe is not having to make the pie dough! My go-to vegan friendly pie crust is Marie Callender’s Deep Dish Pastry Pie Shell. You bake it from frozen and it tastes delicious!
Serving and Storage
- Storage – store in an air tight container in the fridge for 3-5 days. You can also freeze any leftover pie for a month. To reheat just bake again for roughly 30 minutes.
- Serving – serve with a scoop of your favorite vanilla ice cream. A crumble pie will likely not cut into perfect slices so it’s okay if you just serve it as scooped out chunks!
Mango and Canned Peach Pie with Crumble Topping
A crowd favorite holiday dessert that is low mess and simple to make with flavors of peach, cinnamon, and mango.
Ingredients
Method
Make the crumble topping
- Cut the vegan butter into small pieces and let it rest to room temperature.
- Mix the all purpose flour, rolled oats, chopped walnuts, brown sugar, and vegan butter in a medium bowl so that the mixture is well combined but still lumpy.
Make the pie filling
- If your jarred peach are in slices, roughly chop about 3/4 of the peaches into smaller pieces. Leave 1/4 as whole slices.
- Heat a large pan over medium heat and add the frozen mangos and all the canned peaches. Cook for 1-2 minutes before mixing in the cinnamon and nutmeg. Cook for another minute until the frozen mangos are unfrozen.
- Bring the heat down to low. As the filling cooks it will start to release more liquid. Sprinkle in the corn starch and mix quickly so the corn starch does not create lumps. No need to create a corn starch slurry with water since the filling will already have a lot of water. Stir as the heat cooks the corn starch and the filling becomes more thick (1 minute). Remove from heat and let it cool for 5-10 minutes.
Bake the pie
- Preheat the oven to 350℉. Assemble the pie by pouring the pie filling into the frozen pre-made pie crust. Add the walnut oat crumble topping evenly on top of the filling.
- Bake the pie for 45 minutes until golden brown. Bake for more time if you'd like a more firm crumble. Serve with your favorite non-dairy vanilla ice cream.
