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    You are in: Home / Recipes / Crustless Peach Pie Recipe
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    Crustless Peach Pie

    Crustless Peach Pie. Photo by Derf

    1/3 Photos of Crustless Peach Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    25 mins

    50 mins

    Holly Blackwell's Note:

    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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    Units: US | Metric


    • 1892.72 ml peaches, peeled and sliced
    • 118.29 ml sugar (white or brown, both work)
    • 44.37 ml cornstarch
    • 9.85 ml cinnamon (or to taste)
    • 0.25 ml nutmeg



    1. 1
      Preheat oven to 400°F.
    2. 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. 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. 4
      Sprinkle 1/4 cup plain oat bran on top of peaches, then the strudel.
    5. 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).

    Ratings & Reviews:

    • on July 11, 2010


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2009

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 15, 2012

      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 Now it's easily removed from the pan. Really to bad for the kids tho'. LOL

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Crustless Peach Pie

    Serving Size: 1 (1515 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 208.2
    Calories from Fat 60
    Total Fat 6.6 g
    Saturated Fat 3.7 g
    Cholesterol 15.2 mg
    Sodium 51.4 mg
    Total Carbohydrate 38.9 g
    Dietary Fiber 3.8 g
    Sugars 25.5 g
    Protein 3.2 g

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