The Peach Granola Crumble Pie has all the comforts of winter, yet it is summery because of the juicy peaches I used. The buttery crust, the sweet-sour peaches and then the nutty granola crumble all comes together to make the dessert of your dreams.
My Peach Granola Crumble Pie was inspired by A Brown Sugar Peach Crumble Pie, I saw on Sally’s Baking Addiction. I wanted to add some granola for extra crunch and also use what I had available in the pantry.
I love pies in any shape or size. Savoury or sweet, I love them all. It just says: I made an effort. making a pie, is a labour of love. My favorite pie is of course a venison pie. It is filled with nostalgia and childhood memories. The whole beef shin pie is a show stopper and can feed a crowd. On the sweet side, try this Berry Lattice Pie, so, so very pretty.
Before we start with the recipe, here are a few pointers to remember:
The Pie Crust
The ingredients for the pie crust are staple pantry ingredients. The buttermilk in this recipe takes the crust up a notch. It is rich, buttery and delicious. You can use normal milk if you do not have buttermilk in the fridge. The recipe makes two pie crusts, so you can freeze it for another pie, of if you do not want a crumble topping, use the pastry for the top of your pie.
The filling
I used 8 medium peaches, I preferred soft peaches and I peeled the peaches, although some people prefer to not remove the peels. Here is a clever way to remove the peels.You can use the same trick with tomatoes. I also cut my peaches in chunks, because the chunks keep its shape and yields a better texture.
Peach Granola Crumble Pie
makes one large pie
For the Pie Crust
Ingredients
625 ml / 2½ cups flour
30 ml / 2 T castor sugar
5 ml salt / 1 t salt
240 g butter – the butter must be very cold – cut in large chunks
125 ml / ½ cup buttermilk – also very cold. You can replace with normal milk
Method
Place the dry ingredients in your food processor and pulse it a few times, just to combine the ingredients. Add the butter and pulse again until you have little knobs of butter. Add the buttermilk and pulse just for the ingredients to come together. The dough must still be slightly dry, but when you press some dough between your fingers it must come together. Pour the crumbly dough on a work surface and bring together with your hands. If you are struggling, add a few more drops of buttermilk.
Divide the dough in two batches, cover with plastic and leave overnight of at least a few hours. When ready, roll out the dough on a floured surface or between to sheets of silicon paper. Line a two pie dishes and use one, while freezing the other for another pie. Yes! Spray a pie dish with Spray n Cook and line with the pie crust. Crimp the edge with your fingers. Refrigerate until you need the crust.
For the filling
Ingredients
8 medium peaches – peeled and cut into chunks
125 ml / ½ cup dark brown sugar
60 ml / ¼ cup cornflour
10 ml /2 t fresh lemon juice
½ t fine cinnamon
Method
Preheat oven to 180 C. Mix the peach chunks, brown sugar, cornflour, lemon juice, and cinnamon together in a large bowl until combined. Do not over work, the peaches must still keep their shape. Set filling aside, while the oven preheat and you make the crumble topping.
For the Crumble
Ingredients
125 ml / ½ cup dark brown sugar
1 teaspoon fine cinnamon
250 ml / 1 cup flour
125 g butter, melted
125 ml / ½ cup chopped nuts – I had macadamia and pecans – use whatever you have or omit totally
100 ml granola
Method
Mix all the ingredients for the crumble in a bowl – add the melted butter and mix. It must be a chunky crumbly mess.
To assemble the Peach Granola Crumble Pie
Spoon the peaches into the pie dish with the pie crust. Top with the crumbly topping and place the pie dish on a baking sheet as the peaches boil over during baking and makes everything sticky. Bake for about 45 – 50 minutes and serve piping hot with ice-cream.
