Crustless Peach Pie

Total Time
1hr 15mins
Prep
25 mins
Cook
50 mins

I personally don't like pie crust. I want the fruit, not the crust (and fat and calories). This has less fat but still gives you the satisfaction of a crust. I also eyeball filling ingredients so they are guesstimates.

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Ingredients

Nutrition
  • Filling

  • 8 cups peaches, peeled and sliced
  • 12 cup sugar (white or brown, both work)
  • 3 tablespoons cornstarch
  • 2 teaspoons cinnamon (or to taste)
  • 1 pinch nutmeg
  • Topping

  • 14 cup butter
  • 13 cup all-purpose flour
  • 13 cup oat bran
  • 14 cup additional oat bran

Directions

  1. Preheat oven to 400°F.
  2. To make filling: Mix the sugar and the cornstarch and spices, add to the peaches and coat well. Place in baking dish. A 9-incj Pyrex pie dish works for me.
  3. To make strudel: Melt butter in a large bowl. Add sugar, flour, and 1/3 cup oat bran. Mix well until combined and crumbly. (you may want to taste test :) it's yummy.).
  4. Sprinkle 1/4 cup plain oat bran on top of peaches, then the strudel.
  5. Bake at 400°F for 20 min, then reduce to 350 and bake until it's done (the outside will be bubbly and the center will be crusty and golden brown).
Most Helpful

5 5

I didn't read the other reviews until after I made this. I just added the omitted sugar in the topping to taste and it came out great. I used brown sugar for the filling and white for the topping and some local butter...Yum! My husband hates pies but loved this. He normally can't stand pie because of the crust so this was perfect. Thanks Holly!

YUM! this looks sooo good, but I can't cut it yet, made it for visitors tomorrow night, I shall return when it is cut and tasted!! I should tell you now though, the ingredients for the topping is missing the amount of sugar, it is mentioned in #3 of the instructions to add it, I used about a quarter cup of splenda, and becel margarine instead of butter and had to double the amount of flour to reach a point where it would crumble. I also used splenda in place of sugar in the filling. Nice idea using oat bran instead of oat flakes.

This is a wonderful recipe. I have always used glass pyrex to bake this in. The only problem I have experienced was sticking to the bottom of the glass; although the kid(s) enjoyed scraping the leftovers that remained in the dish. Have recently gotten rid of the cookware, which by the way was passed down through generations, and replaced it with Lincoln Pie Pan from online retailer ChefFirst.com. Now it's easily removed from the pan. Really to bad for the kids tho'. LOL