Apricot Crumble Pie Recipes

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APRICOT CRUMBLE



Apricot Crumble image

Easy, relaxed Apricot Crumble is a perfect dessert for any meal. A great way to use sweet ripe apricots.

Provided by Toni Dash

Categories     Dessert

Time 55m

Number Of Ingredients 10

2 pounds Apricots (ripe but firm, do not peel; (about 10-12 apricots))
¼ cup Granulated sugar
1 ½ teaspoons Corn starch
1 teaspoon Cinnamon
3/4 cup All-purpose flour (regular or gluten-free*)
1/3 cup Packed Brown sugar
1/2 teaspoon Kosher Salt
1 cup Old-Fashioned Rolled Oats (regular or gluten-free; do not use Instant Oats)
½ teaspoon Cinnamon
1/2 cup Unsalted butter (cold, cut into slices)

Steps:

  • Preheat oven to 350 degrees.
  • Slice apricots in half and remove the pits. Slice each half into quarters.
  • Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
  • Pour coated apricots into a small casserole dish.
  • To make the crumble layer whisk together flour, brown sugar, salt, and oats.
  • Cut in the butter until the mixture is coarse and crumbly.
  • Sprinkle topping over apricots.
  • Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
  • Serve warm or at room temperature with a scoop of ice cream, if desired.

Nutrition Facts : Calories 299 kcal, Carbohydrate 44 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 152 mg, Fiber 4 g, Sugar 26 g, ServingSize 1 serving

APRICOT CRUMBLE



Apricot Crumble image

I used fresh apricots from our garden for this simple and delicious crumble.

Provided by Veronica Meredith

Categories     Desserts     Crisps and Crumbles Recipes

Time 55m

Yield 12

Number Of Ingredients 10

8 cups fresh apricots, pitted and coarsely chopped
3 tablespoons lemon juice
4 cups rolled oats
½ cup brown sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup butter
¼ cup water
½ cup heavy cream, whipped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Toss the apricots with the lemon juice in a bowl; set aside. Combine oats, brown sugar, cinnamon, cloves, and nutmeg in a bowl. Cut in the butter with a knife or pastry blender until mixture resembles coarse crumbs. Set 2 cups of the oat mixture aside in a bowl. Mix the water into the remaining oat mixture until well blended; pat mixture into the prepared baking dish to make a crust. Spread the apricots evenly over the crust, and top with the reserved crumble mixture.
  • Bake in the preheated oven until the topping is lightly browned, 35 to 40 minutes. Served hot with whipped cream.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 40.3 g, Cholesterol 27.2 mg, Fat 11.7 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 6.4 g, Sodium 62 mg, Sugar 19.3 g

APRICOT PIE WITH COCONUT CRUMBLE



Apricot Pie with Coconut Crumble image

A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Yield Makes one 9-inch pie

Number Of Ingredients 12

3/4 cup plus 3 tablespoons all-purpose flour
Coarse salt
1 cup plus 2 tablespoons sweetened shredded coconut (3 ounces)
1 stick unsalted butter, room temperature, cut into pieces
1/4 cup plus 3 tablespoons packed light-brown sugar
1 disk Pate Brisee for Pies
All-purpose flour, for surface
1 3/4 pounds apricots, cut into 3/4-inch-thick wedges (6 cups)
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 tablespoon plus 2 teaspoons cornstarch
Coarse salt

Steps:

  • Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
  • Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
  • Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
  • Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

APRICOT PIE



Apricot Pie image

Made with fresh apricots, a simple recipe.

Provided by snowflake

Categories     Desserts     Pies     Fruit Pie Recipes

Time 2h

Yield 8

Number Of Ingredients 10

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup butter-flavored shortening
6 tablespoons water, or as needed
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon ground cinnamon
1 teaspoon lemon juice
5 cups fresh apricots, pitted and quartered
1 teaspoon sugar for sprinkling, or as desired

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.
  • Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.
  • Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

Nutrition Facts : Calories 541.7 calories, Carbohydrate 69.9 g, Fat 27.6 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 292.9 mg, Sugar 35.1 g

GINGERED APRICOT-APPLE CRUMBLE



Gingered Apricot-Apple Crumble image

This crumble is tasty hot or cold, plain or topped with ice cream. If you're not fond of apricots, leave them out for a traditional apple crisp. -Sylvia Rice, Didsbury, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

1 cup apricot nectar
3/4 cup finely chopped dried apricots
1/3 cup honey
1/4 cup maple syrup
2 tablespoons lemon juice
8 cups sliced peeled tart apples (about 8 large)
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
TOPPING:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup canola oil
1/4 cup maple syrup
1/2 cup chopped pecans, optional

Steps:

  • In a large bowl, combine the first 5 ingredients; set aside. Arrange apples in an ungreased 13x9-in. baking dish. , Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over apples. , Combine topping ingredients, adding pecans if desired; sprinkle over fruit. Bake at 350° for 50-60 minutes or until topping is golden brown and fruit is tender.

Nutrition Facts : Calories 228 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 46g carbohydrate (32g sugars, Fiber 3g fiber), Protein 2g protein.

APRICOT CRUMBLE PIE



Apricot Crumble Pie image

Serve up this delectable Apricot Crumble Pie for dessert tonight. This Apricot Crumble Pie includes tapioca, brown sugar and fresh apricots.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h20m

Yield 10 servings

Number Of Ingredients 7

2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup packed brown sugar
1/4 cup cold butter or margarine, cut up
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)

Steps:

  • Heat oven to 400°F.
  • Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.
  • Prepare pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.
  • Bake 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Nutrition Facts : Calories 290, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 49 g, Fiber 3 g, Sugar 30 g, Protein 3 g

APRICOT CRANBERRY CRUMB PIE



Apricot Cranberry Crumb Pie image

Fall is coming soon and this is one of my favorite pies to make in the Fall. Tart dried apricots and dried cranberries are a perfect pair in this fruity pie.

Provided by Susan Bickta

Categories     Fruit Desserts

Time 1h35m

Number Of Ingredients 11

1 8" pie shell, baked
16 oz dried apricots, roughly chopped
3/4 c sugar
2 1/2 c water + 3 tablespoons
2 Tbsp cornstarch
1/3 c dried cranberries
1/4-1/2 tsp almond extract
1 c flour
1/3 c brown sugar, packed
1/3 c margarine, cold
cinnamon, for garnish

Steps:

  • 1. Preheat oven to 350 degrees F. Meanwhile, in a medium saucepan, over medium high heat, combine the apricots, sugar and 2 1/2 cups of water. Bring to a simmer and cook for 35-40 minutes, stirring frequently, until apricots are tender (yet chewy) and are just starting to fall apart. Combine the cornstarch and remaining 3 tablespoons of water and stir into apricot mixture. Continue to cook for an additional 5 minutes or until thickened. At this point, add more water, if needed, to reach desired consistency. Remove from heat and stir in cranberries and extract. Cool.
  • 2. Meanwhile, in a medium bowl, mix the flour, sugar and margarine with a pastry blender until pea-size crumbs form. Set aside.
  • 3. When filling is cooled, transfer to pie shell and sprinkle crumbs evenly over top. Garnish with cinnamon if desired. Cover exposed pie crust with foil to prevent burning.
  • 4. Bake for 20-25 minutes or until filling is hot and bubbly and crumbs just start to brown.

DUTCH APRICOT PIE WITH CRUMB TOPPING



Dutch Apricot Pie With Crumb Topping image

You can have this all-year round if you freeze several portions of the apricots during the summer when they are plentiful! The crumb topping is what makes this pie SO special. Summer-time in a pie-plate--how neat is THAT!?

Provided by Debber

Categories     Tarts

Time 1h5m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

3/4 cup sugar
2 tablespoons quick-cooking tapioca
4 cups sliced fresh apricots (about 16)
1 tablespoon lemon juice
1 (9 inch) pastry for single-crust pie
2/3 cup flour
1/2 cup sugar
1/2 cup chopped pecans, lightly toasted
1/4 cup butter, melted

Steps:

  • Preheat oven to 350.
  • Combine sugar and tapioca, add 'cots and juice; toss to coat; let stand for 15-20 minutes (get the pie crust ready).
  • Line pie plate with bottom crust; trim edges 1/2-inch beyond edge of pan edge; flute prettily.
  • Pour filling into crust; set aside.
  • Prepare topping: combine flour, sugar and nuts; stir in melted butter.
  • Sprinkle topping over filling.
  • Cover edges loosely with strips of foil (prevents burning).
  • Bake for 15 minutes, remove foil; continue baking for another 25-30 minutes (golden brown, bubbly filling).
  • Cool on wire rack; serve warm.
  • Store leftovers (hhahaha) in the fridge.

Nutrition Facts : Calories 576, Fat 25.2, SaturatedFat 8.1, Cholesterol 20.3, Sodium 260.6, Carbohydrate 85.8, Fiber 4, Sugar 56.2, Protein 5.8

MY HONEY'S APPLE AND APRICOT PIE



My Honey's Apple and Apricot Pie image

This recipe makes two wonderfully delicious pies which is great for OAMC. If you want less crumble topping, just double the pie ingredients, and you can make 4 lucious pies. You can freeze them just before baking to enjoy another time, (Just be sure to increase the cook time to 50-55 min for a frozen pie). The crumbled topping stores well in the freezer so you could even make one pie at a time if that is your choosing. We adapted this from Chef #422893's wonderful Recipe #255771 making it lighter (reducing down the calories, fat, and carbs) and revised it into a pie form. We have made this using Sunmaid dried fruit bits in place of the apricots (which requires no re-hydration). Enjoy. :)

Provided by 2Bleu

Categories     Dessert

Time 35m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 10

6 ounces dried apricots, quartered (scissors make this easy)
8 apples, cored peeled and sliced thick (we use granny smith apples)
1/3 cup chopped pecans
1 teaspoon cinnamon
1/2 cup butter, melted
1 (18 1/4 ounce) box French vanilla cake mix (Duncan Hines Moist Deluxe)
2/3 cup Quaker Oats
1/3 cup sliced almonds, crushed
2 (9 inch) deep dish pie shells (un-baked)
1/3 cup honey

Steps:

  • FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
  • CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
  • ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.

DUTCH APRICOT PIE WITH CRUMB TOPPING



Dutch Apricot Pie with Crumb Topping image

This was my mother's recipe. Apricot heaven! It is Pennsylvania Dutch (German) even though Mom was Welch/Irish. :)

Provided by Kathie Carr

Categories     Pies

Time 50m

Number Of Ingredients 10

3/4 c sugar
2 Tbsp quick-cooking tapioca
4 c apricots (sliced fresh, about 16)
1 Tbsp lemon juice
1 unbaked pie shell (9 inch, single crust pie)
2 tsp all purpose flour, to coat bottom of crust
2/3 c all purpose flour (for topping)
1/2 c sugar
1/2 c chopped pecans (lightly toasted)
1/4 c melted butter

Steps:

  • 1. Preheat oven to 350 degrees. Combine sugar and tapioca, add apricots and lemon juice. Toss to coat. Let stand for 15-20 minutes. Sprinkle 2 teaspoons of flour into bottom of pie crust to keep it from being soggy. Spread evenly over bottom of crust with your fingers. Pour filling into crust; set aside.
  • 2. Prepare topping: Combine flour, sugar and nuts. Stir in melted butter. Sprinkle topping over filling. Cover edges of pie loosely with strips of foil (prevents burning). Bake for 15 minutes, remove foil. Continue baking for another 25-30 minutes (until golden brown, bubbly filling). Cool on wire rack. Serve warm. Store leftovers in the refrigerator.

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