Homemade Apricot Jam Crumb Pie
A delicious Italian Pastry Recipe, filled with a simple Homemade Apricot Jam makes this Crumb Pie the perfect end to summer dessert or snack.
Nutrition Facts
Ingredients
Instructions
Pre-heat oven to 350F (180C). Grease and flour an 8" pie pan (20 cm). A spring form pan is my recommendation.
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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.
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Reviews from the Original Source
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 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
I want to make this so much! I love pie and the crumb top sounds amazing.
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 ;-) ).
Did you make this recipe?
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