This apricot crumb pie is summer in a baking dish: a tender kefir-based cake studded with juicy apricot slices and crowned with a buttery crumb topping. It is equally at home on a holiday table or as a simple afternoon treat with tea. If you love fruit bakes like our classic apple pie or pumpkin pie with caramel, this apricot version deserves a spot in your recipe box.
Ingredients
- 300 ml (1 1/4 cups) kefir
- 300 g (2 1/2 cups) all-purpose flour
- 3 eggs
- 180 g sugar
- 10 g baking powder
- Pinch of salt
- 60 g butter, melted
- For the filling: 300 g (10.5 oz) apricots, sliced
- For the crumb topping: 35 g cold butter, 50 g sugar, 50 g flour
Instructions
- Whisk the sugar and eggs until pale; add the kefir and melted butter; fold in the flour, salt, and baking powder until smooth.
- Arrange the sliced apricots over the batter; rub the topping ingredients into crumbs and sprinkle over.
- Bake at 180°C (350°F) for 40 minutes, then at 160°C (320°F) for 20 minutes.
Tips
Choose ripe but firm apricots so they hold their shape in the oven. For more on baking with stone fruit, Allrecipes has helpful seasonal guides.
Rub the cold butter into the flour and sugar quickly so the crumbs stay pebbly. Serve warm with a scoop of ice cream — or try it next to our rhubarb pie for a fruit-dessert spread.
The two-temperature bake sets the crumb without over-browning. Baking science explainers at Serious Eats cover why this technique works.
Nutrition per 100 g: 173.5 kcal, protein 6.8 g, fat 8.1 g, carbs 18.5 g.