Teresa's Recipes
Apricot Crumble Pie
Indulge in the delightful experience of this Apricot Crumble Pie, where the sweet, tangy flavor of fresh apricots meets a buttery, crunchy crumble topping. This dessert not only tantalizes your taste buds but also fills your home with an irresistible aroma. Originating from traditional English desserts, crumble pies have been a favorite for generations, often enjoyed warm from the oven, perhaps with a scoop of creamy vanilla ice cream. Perfect for summer gatherings or cozy family dinners, this pie is a splendid way to celebrate the seasonal bounty of apricots.
Ingredients
- 4 cups, pitted and sliced Fresh apricots
- 1/2 cup Granulated sugar
- 2 tablespoons Lemon juice
- 1/4 cup All-purpose flour
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
- 1/2 cup, cold and cubed Unsalted butter
- 1/2 cup Brown sugar
- 1 cup Rolled oats
- 1/2 cup Chopped almonds
Dietary Notes
- Servings: 8
- Dish Type: Dessert
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Calories: 320
- Fat: 15g
- Carbs: 45g
- Protein: 5g
- Sodium: 150mg
- Sugar: 25g
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced apricots, granulated sugar, lemon juice, flour, cinnamon, and salt. Toss gently until the apricots are evenly coated.
- Transfer the apricot mixture into a 9-inch pie dish, spreading it out evenly.
- In a separate bowl, mix the cold cubed butter, brown sugar, rolled oats, and chopped almonds. Using your fingers or a pastry cutter, blend until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping generously over the apricot layer, ensuring an even coverage.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the crumble topping is golden brown and the apricots are bubbly and tender.
- Remove from the oven and let cool for at least 15 minutes before serving to allow the juices to set.
- Serve warm, optionally with a scoop of vanilla ice cream on the side for a delightful contrast of temperatures.
Tips
- For an extra burst of flavor, consider adding a pinch of nutmeg to the apricot mixture.
- You can substitute half of the all-purpose flour with almond flour for a nuttier flavor.
- If fresh apricots are not available, you can use canned apricots (drained) or frozen apricots (thawed).