Once you have the recipe for crumb pie you can virtually put anything in the middle and make a fruit crumb pie or jam crumb pie. I got this one from anitalianinmykitchen.com and it’s a good recipe that I’ve used a couple of times now. What I like about crumbed pie is that it’s easy and there is no need to knead dough. It’s nice to be home for weekends and taking the time to cook and bake after travelling the last few weekends. PS did I tell you I enrolled in a 6 month baking school to lift my baking game? I sourced apricot jam from Aussie Apricots, an apricot farm in Mypolonga in South Australia just over an hour of Adelaide and their jam won Bronze in 2018 Sydney Royal Fine Food Show.
Ingredients
- 2 1/4 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 1/3 cup + 3 tablespoons butter
- 1 egg
- 1.2 cup apricot jam for filling – you can substitute it with some canned apricots as they are not in season right now or any other sweet topping of your choice.
Method
- Pre-heat oven to 180° celsius. Grease and flour an 8″ pie pan (20 centimetre). 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!
