Crumble Apricot Pie

A soft, buttery crumble cake with a juicy apricot center — perfect for late-summer stone fruits.

Why Kids Love It

They love rubbing butter into flour with fingers, sprinkling crumble on top, and tasting the sweet-tart apricots. This recipe feels like edible sand-play — sensory, fun, and rewarding.

Ingredients

8 Tbsp soft butter (113 g)
2 cups flour
1 tsp baking powder
¾ cup sugar
2 eggs
1 tsp vanilla extract
zest of 1 lemon
~10 apricots, pitted and sliced

Creative Process

1. Take butter from fridge; cut into slices.

2. Grease a pie mold.

3. Sift flour; add baking powder and sugar. Add butter into mixture.

4. Add eggs, vanilla, and lemon zest; knead the dough. Divide into 3 parts. Freeze 1 part.

5. Preheat oven to 375°F (190°C).

6. Press 2 parts of dough into mold, forming the base.

7. Wash and pit apricots; chop or halve.

8. Grate the cold dough over the top like crumble.

9. Bake 50–60 minutes.

Bon Appétit! ☺️

Learning Benefits

• sensory dough play

• grating skills (supervised)

• layering + sequencing

• summer fruit preparation

• hand strengthening

See how we cooked this in class

Love cooking with your kids?

Explore more in our Kids Cooking Classes or in the Seasonal Recipe Book.