• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Straight Up Food
  • Home
  • Shop
  • Recipes
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Cookbook
  • Shop
  • Recipes
  • Subscribe
  • About
  • Contact
×

Peach Pie-lets

Jump to Recipe·Print Recipe

These single-serving peach pies ("pie-lets") are delicious and very cute, ideal for a special end to any meal. I don't use butter, shortening, sugar, salt, or white flour in my recipes, so I'm using a cookie crust, which I like even better than traditional crust.

Peach Pie-lets

Note: These can also be made with other types of fruits, such as apples, pears, nectarines, mango, strawberries, raspberries, and/or figs. Just be sure to slice the denser fruits, like apples and pears, very thinly so they will sufficiently soften during baking.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peach Pie-lets

Peach Pie-lets


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 55 mins
  • Yield: 12 (makes 12 pie-lets) 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • For the fruit sauce:
  • ½ cup water (or fruit juice)
  • 2 ounces pitted dates (3 to 4 Medjool or 6 to 8 Deglet Noor), chopped
  • 2 tablespoons lemon juice
  • ¼ cup old-fashioned rolled oats
  • ½ teaspoon cinnamon
  •  
  • The fruit:
  • 4 medium-large ripe peaches, thinly sliced and then sliced crossways (about 4 cups)
  • 1 tablespoon lemon juice
  •  
  • For the crust and topping:
  • 1½ cups old-fashioned rolled oats
  • 2½ ounces raw, unsalted pecans (about ½ cup)
  • ½ teaspoon cinnamon
  • 4 ounces pitted dates (6 to 7 Medjool or 12 to 14 Deglet Noor), chopped
  • 1 tablespoon nondairy milk

Instructions

  1. To start the fruit sauce, place the water (or juice), dates, and lemon juice into a blender, and set aside. Line a standard 12-cup muffin tray with paper cupcake liners.
  2. For the fruit, place the twice-sliced peaches into a medium bowl and toss with the 1 tablespoon of lemon juice.
  3. To start the crust/topping, grind the 1½ cups of rolled oats (for the crust) and ¼ cup of rolled oats (for the fruit sauce) together in a food processor until it resembles flour (about 30 seconds). Remove ¼ cup of the flour from the food processor, and set it aside (to be used later in the fruit sauce).
  4. To finish the crust/topping, add the pecans and cinnamon to the food processor of oat flour, and process until the texture resembles coarse flour. Add the chopped dates, and process for about 1 minute, or until the mixture just begins to clump together. Add the milk and process until the mixture starts to ball up into dough (this will happen quickly). Transfer to a medium bowl and set aside.
  5. To finish the fruit sauce, blend the water (or juice), dates, and lemon juice until smooth. Add the ¼ cup of oat flour that you had set aside, and the cinnamon, and blend again until smooth. Pour this into the bowl of peaches, and stir. Preheat the oven to 350°F.
  6. Now you should have two bowls in front of you: one with the peaches and sauce, and one with the crust/topping. Place about 1 tablespoon of crust dough into the bottom of each lined muffin pan. Then press down on each bit of crust with the back of the tablespoon measure, to pack it down (going up the sides a little is desirable). You will have about ¾ cup leftover crust; save this for step 8.
  7. Spoon the peaches evenly into each muffin well (on top of the crust). I usually spoon it the first time around then place the last pieces by hand to assure that they are laying down and fitted nicely in the space (you don’t want a lot of empty space in there). Spoon any leftover sauce over the tops. These should reach about ¾ the way to the top of the muffin paper.
  8. Using the leftover crust dough, place about 1 tablespoon on top of each, like a crumble topping; lightly press down with your fingers (so none rolls off).
  9. Bake for 25 minutes, or until the tops are medium brown (don’t over-brown). Set aside to cool. Wait at least 15 minutes before serving (these will firm up the longer they cool).
  • Prep Time: 30 mins
  • Cook Time: 25 mins

Nutrition

  • Serving Size: 1/12 recipe (1 pie-let)
  • Calories: 169
  • Sugar: 19.9g
  • Sodium: 0.4mg
  • Fat: 4.1g
  • Saturated Fat: 0.4g
  • Carbohydrates: 32.7g
  • Fiber: 4.2g
  • Protein: 3.3g
  • Cholesterol: 0

Did you make this recipe?

Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

Peach Pie-lets

Above: The final baked pie-let! De-lish!!

Photos of some of the key steps:

Above: (Step 2)  Thinly slice the peaches then cut them cross-ways, into smaller pieces (I've used white peaches since they were more ripe than the yellow peaches).


Above: (Step 4) This is what the final crust dough should look like:


Above:  (Step 6) Place about one tablespoon of dough into the bottom of each muffin paper.


Above:  (Step 6) Use the back of the tablespoon measure to flatten out the crust on the bottom and a little up the sides, to create a shallow bowl (you don't want the crust too thick here, so really smash it in here without leaving a hole).


Above: (Step 7) Fill each muffin cup with fruit that has been tossed with the sauce.


Above:  (Step 9) The finished pie-lets, which are slightly browned on top.

Peach Pie-let
« Lasagna
Shepherd’s Pie »

Share the recipe:

  • Facebook
  • Twitter
  • Email

Reader Interactions

Comments

  1. Andrea

    June 19, 2017 at 10:25 am

    These look so good. We just stayed at a vegan B&B, and one of the things we had for breakfast was peach pie. I've been thinking of making a tiny peach pie since we got home — even went to Goodwill and bought a small glass pie plate. Now I just have to find some decent peaches! Your crust recipe looks so similar to the kinds of pie crusts I make now.

    Reply
    • Cathy

      June 19, 2017 at 2:17 pm

      Thanks Andrea! 🙂 These are so good. Let me know how you like them.

      Reply
    • Cory

      July 17, 2019 at 6:14 pm

      Am I missing the suggested oven temperature?

      Reply
      • Cathy

        July 17, 2019 at 8:22 pm

        It's in step #5; 350 degrees F. 🙂

        Reply
  2. CHEF AJ (@therealchefaj)

    June 19, 2017 at 7:30 pm

    Temptress!

    Reply
    • Cathy

      June 19, 2017 at 10:00 pm

      😉

      Reply
    • Sandy

      August 24, 2017 at 11:18 am

      I'm a little amazed by comments such as "temptress", "dangerous", and "very special treat". These are completely clean. Just because they are dessertish, doesn't mean they aren't good for you. Everything in them is healthy, gives your body nutrition, and is not an indulgence. I'm making them and eating them with no guilt. Thank you for the recipe!

      Reply
      • Dana Smith

        May 31, 2021 at 5:32 pm

        I agree!

        Reply
  3. JoAnn

    June 19, 2017 at 9:55 pm

    Have you tried this with any other fruit. Rasberries, apples? Any thoughts?

    Reply
    • Cathy

      June 19, 2017 at 9:58 pm

      No, but I bet the fruit would be very variable and work fine (apples might take longer, in which case I'd add the topping halfway through).

      Reply
      • LaJuana

        October 11, 2017 at 6:16 am

        I was just wondering about apples..maybe if I slice and cook briefly ahead of time.

        Reply
        • Cathy

          October 18, 2017 at 6:09 pm

          Yes, that would probably work fine. 🙂

          Reply
  4. Cheryl Miklaszewski

    June 20, 2017 at 2:07 pm

    Purple plums might be nice!

    Reply
  5. Helen Parkes

    June 20, 2017 at 4:40 pm

    I am unable to eat oats in any form, or any gluten grains, is there an alternate that would work in this recipe?

    Reply
    • Cathy

      June 20, 2017 at 6:55 pm

      Any kind of flour you can eat will likely work just fine. 🙂

      Reply
    • Marcy

      July 01, 2017 at 3:00 pm

      Hello, Helen
      I have found sorghum to be a very nice exchange for oat flour.

      Reply
  6. Diego Lopes

    June 21, 2017 at 10:46 am

    Your pie looks super delicious. I've been trying to bake and cook more, and this will certainly make it to tomorrow's menu. Thank you for the recipe!

    Reply
    • Cathy

      June 21, 2017 at 10:58 am

      Thanks Diego! Let me know how it turns out. 😉

      Reply
  7. Sheryl Greenberg

    June 21, 2017 at 1:50 pm

    I just made these and they are delicious. If these don't convince people that healthy eating can be the best eating, nothing will.

    Reply
    • Cathy

      June 21, 2017 at 2:03 pm

      Thanks Sheryl! 😉

      Reply
  8. Jennifer

    June 21, 2017 at 5:57 pm

    I will try these for sure as a verrrry special treat occasion. They look so delicious.

    Reply
  9. Heidi

    June 21, 2017 at 7:29 pm

    I made with rhubarb and blended raisins instead of dates... kind of improvised measurements, etc.
    I loved them and my kids loved them too.
    My son just asked for another one even though they are all gone!
    I will be making more soon!
    Thank you for the awesome recipe.

    Reply
    • Cathy

      June 21, 2017 at 11:17 pm

      Hi Heidi, that's great! Thanks for the comment! 😉

      Reply
    • LaJuana

      October 11, 2017 at 6:21 am

      Thanks for suggestion....I'm out of dates and won't be back to Trader Joe's for weeks!

      Reply
  10. Maryann Burkhart

    June 22, 2017 at 2:54 am

    I'm going to make these fresh raspberries next week!! Looks so yummy thank you.
    How do you avoid eating them all??!!

    Reply
    • Cathy

      June 22, 2017 at 7:31 am

      I did eat them all! 🙂 Not all at once, but a couple at a time. I know, they're dangerous!

      Reply
  11. Glenn the plant explorer

    July 01, 2017 at 11:07 pm

    I had three peaches left from this week's CSA box, so I made 3/4 of a batch and so nine of these. At first it seemed like a major production, but it's much simpler than making a traditional pie. Tasty and reminiscent of traditional peach pie. Two of these after dinner was plenty for me! Definitely will be making these again!

    Reply
    • Cathy

      July 02, 2017 at 8:50 am

      Thanks Glenn! 😉

      Reply
  12. Jill Cohen

    July 04, 2017 at 8:50 pm

    Do you have any trouble with the muffins sticking to the paper muffin cup? I am excited to try this recipe, but have had other muffins stick in the past.

    Reply
    • Margaret

      August 25, 2017 at 7:50 am

      Use parchment paper cups.

      Reply
  13. Dana Smith

    July 11, 2017 at 9:18 am

    These are great. I love orange with pecans and I added some orange zest and cardamon. I plan to make a quanity of the topping on hand for a quick and easy pie-let

    Reply
  14. gaiantlc

    July 12, 2017 at 5:59 pm

    If making for someone with a nut allergy, could I substitute sesame seeds or tahini for pecans?

    Reply
    • Cathy

      July 12, 2017 at 9:36 pm

      I would ask them what they usually replace nuts with. I'm not sure sesame seeds would work since they're not very fatty (maybe sunflower seeds?). You could just do oats and dates maybe. 🙂

      Reply
  15. Nona

    July 13, 2017 at 5:15 pm

    Do they stay together or do they crumble when you were eating them?

    Reply
    • Cathy

      July 14, 2017 at 7:57 am

      I eat them with a fork, but if you picked them up, they would stay together, kind of like a coffee cake. 🙂

      Reply
  16. Shawn

    July 22, 2017 at 7:28 pm

    I made these for my aunt who recently transitioned to plant based for health reasons. At a bbq where everyone else was eating homemade butter cake, this fancy dessert was still a hit and healthy eaters didn't have to feel left out! Thanks for the amazing recipes.

    Reply
    • Cathy

      July 22, 2017 at 9:14 pm

      Yay! 🙂 Great to hear! Thank you for the comment. 😉

      Reply
  17. EatPlant-Based.com, LLC

    August 10, 2017 at 6:42 am

    These look amazing! Thanks so much for the recipe. I can't wait to give this a try!

    Reply
  18. Ellen Scott

    August 16, 2017 at 5:03 am

    Maybe i will try this recipe first and then replace with my favorite fruit: apple. Do you think green apple or ripe apple is a good choice?

    Reply
    • Cathy

      August 16, 2017 at 7:59 am

      A softer apple might be better, and slice them very thin, since they are harder than peaches and may take longer to soften. But if you up the bake time, it could overcook the topping.

      Reply
  19. Kara Clark

    August 16, 2017 at 5:12 am

    These are delicious and a hit in our house! Thanks for the recipe! What I loved the most is that it wasn't too sweet and sugary, like a typical pie, it was a just sweetened enough to spotlight the perfectly in season peaches! Yum!! And my kids and husband loved them. And best of all I didn't slave for hours in the kitchen making them!

    Reply
  20. Edith

    August 17, 2017 at 10:21 am

    I can't wait to try this. If I make it with apples, I'm thinking of "pre-cooking" them a bit before adding them or chopping them into smaller cubes so they bake well with the other ingredients. Pears might also be good (the season is almost here😉) Thank you for this great recipe!

    Reply
  21. GmR

    September 06, 2017 at 3:37 am

    Made these last night and they were perfect. Thank you for this fresh healthy recipe.

    Reply
  22. Iris

    September 22, 2017 at 3:21 pm

    Do you put nutritional values in your cook book? Like calories, fat, carbs?

    Reply
    • Cathy

      September 23, 2017 at 8:43 am

      Yes, and I'm working currently to do the same with the blog recipes. 🙂

      Reply
  23. Jenny

    October 03, 2017 at 6:33 am

    Goodbye, diet!:) This is probably sooo delicious.

    Reply
  24. Kelly Mahan

    November 07, 2017 at 2:41 am

    Damn, this peach pie looks so delicious! I'm definitely going to try it myself =)

    Reply
  25. Michele

    November 11, 2017 at 6:22 pm

    Fantastic! Peaches are my favorite but I also made these with apples and blueberries. Such a versatile recipe, thanks!

    Reply
  26. EH

    November 15, 2017 at 1:31 pm

    I would like to make these during the holidays, but peaches are out of season. Is it possible to use frozen peaches? And if so, how would you suggest altering the recipe?

    Reply
    • Cathy

      November 15, 2017 at 2:25 pm

      I think you could use frozen. I would thaw them first, and if they're really thick, slice them into smaller pieces per this recipe. 🙂

      Reply
  27. Sue

    November 21, 2017 at 10:05 am

    Hi Cathy, Do you think Frozen peaches would work? If I thaw them first? I was thinking this would be great for Thanksgiving.

    Reply
    • Sue

      November 21, 2017 at 10:09 am

      Sorry I didn't see the previous message! 😉

      Reply
  28. claire. van wyk

    November 22, 2017 at 9:47 pm

    can one use almonds instead of pecan nuts?

    Reply
    • Cathy

      November 22, 2017 at 10:32 pm

      They are lower in fat so they may not have the "stick-togetherness" that pecans have. I'd use walnuts or cashews before almonds. But if you try and it works, let me know. 🙂

      Reply
  29. BARBARA DENNIS

    November 26, 2017 at 4:31 pm

    Can you use the paper baking cups inside the red silicon muffin holders? Do you use these or another type of container for the muffins? Thank you! Just learning to cook/bake.

    Reply
    • Cathy

      November 27, 2017 at 9:28 am

      Yes, that would work. I have used both silicone and metal pans, but for this recipe you definitely want a paper liner. 🙂

      Reply
  30. Melissa Hamilton

    March 12, 2018 at 9:54 am

    Do You think you could freeze these after baking

    Reply
    • Cathy

      March 12, 2018 at 10:08 am

      I think so. The crust upon thawing might be moister/gooey, but it will still taste good. 🙂

      Reply
  31. SusanJordan

    March 13, 2018 at 2:08 am

    Thanks for the recipe! After few wonderful deserts I have modernized the recipe little bit. Instead of lemon juice you can try apple juice. And instead of peach - try mango! It makes a flavor truly unique!

    Reply
  32. Gloria Wilder

    July 18, 2018 at 7:39 pm

    I made these in a silicon muffin pan without paper liners and they came out perfect!

    Reply
  33. Teresa Grace

    July 24, 2018 at 11:33 am

    Wow! I just made these and they are absolutely delicious!! I recently found your site and so glad I did. I can't wait to try out some of your other delicious recipes. Thank you so much!! 🙂 🙂

    Reply
    • Cathy

      July 24, 2018 at 6:39 pm

      Thanks Teresa! 🙂

      Reply
  34. Maren

    August 13, 2018 at 11:05 am

    Hi Cathy! Looking to make these for a birthday party. I love the peach blueberry combo, how could I go about adding blueberries? They are in season and huge right now (super juicy) or I could use frozen wild ones. Would i need to change anything else with the recipe? Thank you!

    Reply
    • Cathy

      August 13, 2018 at 9:22 pm

      I'd say just use less peaches; maybe 2 cups of each. Use fresh if you can, yum! 😉

      Reply
  35. Donna Wetherell

    June 10, 2019 at 6:25 pm

    I have 7 gal of cherries, so was looking for a cobbler recipe. I used this Peach Pie-let recipe. I used 4 c of cherries and the sauce recipe & put in 8x8 dish plus a 5x5 dish. Then I sprinkled with 1/2 recipe of the topping. I did need to use more water in order for it to be crumbly. LOVE LOVE your recipes, Cathy. THANKS

    Reply
    • Cathy

      June 10, 2019 at 8:14 pm

      Wow, that sounds great! Thanks Donna! 😉

      Reply
  36. Janet

    July 20, 2019 at 4:55 pm

    Was wondering if anyone has used frozen peaches? If so, how do they come out? My fresh ones aren’t ripe enough but I have frozen ones in the freezer. Also, for nut allergies, did anyone find a viable substitute? Can’t WAIT to make these!!

    Reply
    • Cathy

      July 22, 2019 at 9:36 am

      Hi Janet, I think I tried frozen peaches before and it works, but I would thaw them out first and drain off any liquid, otherwise it will be too wet. If you can do seeds, you can replace with a type of seed (sunflower or hemp maybe). 🙂

      Reply
  37. Diane

    July 31, 2019 at 11:39 am

    Delicious Recipe, thank you. In step 3, if you already had oatmeal flour that you grinded up previously, would you use the same amount? I always have a large container of oatmeal flour so its ready when and if I need it.

    Reply
    • Cathy

      July 31, 2019 at 6:45 pm

      Yes, the same amount. 🙂

      Reply
      • Diane

        August 01, 2019 at 7:51 am

        That's great thank you

        Reply
  38. Diane

    August 01, 2019 at 10:35 am

    Do you store these in the fridge, or would that make the crust soggy? I just ate 4 of these, they are so good, you done yourself proud.

    Reply
    • Cathy

      August 01, 2019 at 1:20 pm

      Hi Diane! 🙂 Thanks! I love these! Yes, I would store them in the fridge. The crust may get a bit soggy, but it will still be good. (You could fold up a paper towel in the container to help absorb some of the moisture.)

      Reply
  39. Nannette Martin

    August 20, 2019 at 10:41 pm

    Mine are baking in the oven right now! Costco has perfect organic peaches currently. Looking forward to this coming out in say... 21 minutes. Not that I’m counting or anything! 😋

    Reply
    • Cathy

      August 21, 2019 at 7:40 am

      He he, thanks Nannette! 😉

      Reply
  40. Maureen

    August 22, 2019 at 3:57 pm

    Hi, I just made this with a couple of modifications. I subbed blanched almonds for pecans, and baked it in a 9x13 pyrex instead of individual pies using frozen sliced peaches. I didn't use any crumb/topping on the bottom. I crumbled it all over the top and baked for the same amount of time as the recipe. It came out perfect! Bringing it to a Blue Zones vegan potluck tonight. Thanks so much for the fabulous recipe!

    Reply
    • Cathy

      August 22, 2019 at 8:13 pm

      Great idea, Maureen! I'm going to try that. Thanks, and happy potluck! 😉

      Reply
  41. Frances

    August 25, 2019 at 9:21 am

    This dessert is delicious! The second time I made it with peaches and blueberries. I will definitely use this recipe again, so thanks so much for sharing it!

    Reply
    • Cathy

      August 25, 2019 at 10:07 pm

      Great! Thanks Frances! 😉

      Reply
  42. Jamie

    June 27, 2020 at 7:01 pm

    I was looking for a quick vegan, gluten-free and naturally sweetened treat to make for dessert and I left myself with just an hour to do it! I have enjoyed watching you on Chef AJ's site and i knew I could count on you 🙂 These little pie-lets were delicious and the family loved them...YAY! No one else is V/GF/mostly SF as I am and it is always a victory to find something everyone loves. THANK YOU!!!!
    I served them with SO-Delicious brand ice cream for an extra treat 🙂

    Reply
    • Cathy

      June 28, 2020 at 1:35 pm

      That's great, Jamie! I love these little peach pies. Thanks for the comment! 🙂

      Reply
  43. April Matts

    September 07, 2020 at 4:19 pm

    Can I use the rubber muffin baking method? My other recipes always stick to paper.

    Reply
  44. Darlene Rutledge

    September 07, 2020 at 5:27 pm

    Cathy these pie-lets are sooo good. I made them today with fresh Ontario peaches and they were delicious. I think I'll try making these with damson plums in another month too. These are the perfect little treat. Thank you.

    Reply
    • Cathy

      September 07, 2020 at 10:11 pm

      Thanks Darlene! 🙂 Ooh, I bet they'd be amazing with plums too!

      Reply
  45. Michele

    September 23, 2023 at 3:05 pm

    My favorite! As always, an amazing and versatile recipe.

    Reply

Leave a ReplyCancel reply

Primary Sidebar

Categories

Recent Recipes

  • Fresh Rolls with Mango Sauce
  • Irish Potatoes
  • Cauliflower Soup
  • Banana-Walnut Muffins
  • Cranberry Jelly
  • Stuffed Peppers
  • Yellow Split Pea & Butternut Soup
  • Nachos
  • Roasted Red Pepper Sauce
  • Sweet & Spicy Chickpea Stew
  • Savory Holiday Muffins
  • Crabless Cakes
  • Creamy Corn Pasta
  • Pumpkin Muffins
  • Green Bean Casserole
  • Pumpkin Pasta Sauce
  • Tortilla Soup
  • Tabouli Salad
  • Black Bean Chili
  • Spicy Thai Salad

Footer

  • About
  • Shop
  • Resources
  • My Meals

COPYRIGHT © 2025 STRAIGHT UP FOOD · DESIGN BY CLDS

↑ back to top