Homemade Apricot Jam Crumb Pie
A delicious Italian pastry recipe, filled with a simple homemade or store bought Apricot Jam which makes this crumb pie the perfect end to summer as a dessert or snack add a scoop of ice cream to make it even more delicious!
A couple of weeks ago I made Apricot Jam, thanks to our Apricot tree that out did itself this year! We had apricots for everyone. These weren’t your regular little ones these things were the size of peaches!
I decided that my Apricot Jam would be the perfect end of Summer produce, and perfect as a filling for this Crumb Pie. And to tell the truth with the heat that we are experiencing in Italy right now, I really look forward to Apples and Cinnamon!
Ingredients for Crumb Pie
- flour
- sugar
- butter
- egg
- baking powder
- Jam – apricot jam store bought or homemade
Instead of apricot jam you could substitute with strawberry jam, cherry jam, cranberry jam or jam of your choice.
How to make an Apricot Jam Crumb Pie
In a large bowl whisk together the flour, sugar, baking powder and salt, add butter using a pastry blender or fork combine to form a crumbly mixture, add egg and continue to mix only until still crumbly.
Add post of the crumbly mixture to the cake pan, lightly press down on the crumbs to firm it up slightly, spread the jam evenly on top and sprinkle with remaining crumb mixture.
Bake until lightly golden on top. Let cool. Serve with vanilla ice cream if desired.
What I like about crumb pies or cakes is there is no need for kneading the dough or rolling it out, just spread the crumbs, cover it with some homemade Jam and bake. Doesn’t hurt to top it off with a good scoop of ice cream!
What is the best Pan to use
I have used both, a springform pan and glass pans for the Crumb cake and they both work fine. I probably prefer the springform pan only because it is easier to remove the crumb cake (and any baked cake) and slice it, although it isn’t necessary. You could line a regular pan with parchment paper for easier removal.
More Delicious Crumb Pies you may enjoy
So if you are looking for something to serve at an end of Summer get together or BBQ than this is the Crumb Pie for you. Enjoy!
Homemade Apricot Jam Crumb Pie
Ingredients
CRUMB PIE DOUGH
- 2¼ cups flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 pinch salt
- ⅓ cup + 3 tablespoons butter
- 1 egg
FILLING
- ½ cup jam** (more or less to make thin layer,)
**you could use my Homemade Apricot Jam or any Jam of choice.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8" pie pan (20 cm). A spring form pan is my recommendation.
- In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender or fork combine to form a crumbly mixture, add egg and continue to mix only until still crumbly.
- Add approximately 2/3 of the crumbly mixture to the cake pan, lightly press down on the crumbs to firm it up slightly, spread the jam evenly on top and sprinkle with remaining crumb mixture.
- Bake for approximately 30-40 minutes or until lightly golden on top. Let cool. Serve with vanilla ice cream if desired. Enjoy!
Notes
How to Store the Crumb Cake
The cake should be covered with foil or plastic wrap to keep it from drying out. Properly stored, freshly baked crumb cake will last for about 1 to 2 days at room temperature. If your house is hot or in order to last longer wrap it in plastic and store in an air tight bag or container and store in the fridge. It will last up to a week when properly stored. Baked Crumb Cake can also be frozen, wrap the cake tightly with plastic wrap, and place in an airtight freezer bag or container. Properly stored, the cake will last up to 3 months.Nutrition
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Made this with blueberry lemon jam and it was delicious and well received. Used a fluted tart pan with removable bottom and it worked perfectly. I baked a little longer than suggested but that could just be my oven. Not too sweet, and just right for a light and not too heavy after dinner treat.
Hi Ronnie, thanks so much so glad you enjoyed it. Yes all ovens are different so it can take more less time then shown. The lemon blueberry jam sounds delicious. Take care!
Hi! Thank you for this recipe! It was so delicious and easy to make! I loved the crumbly texture and that it wasn’t super sweet. I used what I had — peach jam and we loved it. I had to make it again for company two days later! I didn’t have enough peach left, so it was half peach and half fig jam which was delicious too. I can’t wait to make it with apricot when I get some. This is now my go-to quick treat to serve when friends visit or bring to lunches. 🙂
Btw, this reminded me of the jelly tarts my family makes, but much simpler and quicker.
Hi Beth, thanks so much, so glad you and your guests enjoyed it. Take care!
Hi this looks wonderful!! Can you use other other jas,, like sour cherry, fig etc? Thanks for being on my very few cooking receiving email list!!
Debbie
Hi Debra, thanks so much and I love that I am one of your cooking emails 🙂 And yes you can use any jam you want. Let me know how it goes and what jam you use.
Can this be made in a 8″ tart pan or would the sides be too short?
Hi Kathi, I actually used a tart pan, the side of mine was just over an inch (3 cm). Hope that helps. It should be fine if it is a little shorter because it doesn’t have to rise.
I want to make this so much! I love pie and the crumb top sounds amazing.
Hi Terri, thanks so much it is really good. Have a great weekend.
Oooh, I’m completely intrigued by the idea of a crumb pie like this! It looks absolutely delicious! (Although I’m inclined to think anything made with apricot is delicious 😉 ).
Hi Nikki thanks so much!