Peach and Apricot Pie

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Peach and Apricot Pie is an easy one crust crumble topped pie that is a deliriously delicious and juicy dessert made with ripe peaches and apricots.

Peach and Apricot Crumble Pie
Describing food isn’t as easy as it seems. The English language is super limited when it comes to words that convey the sensations of taste and the nuances of flavor. The vague delicious pretty much covers it all. There’s also delectable, luscious, scrumptious, and toothsome, but they don’t exactly roll off the tongue, and they definitely don’t tell us anything at all useful or concrete.

Maybe I’ve been commenting on too many food blogs lately, but I’m fresh out of words to describe this peach and apricot pie. I’m officially giving up awesome, amazing and incredible for the day. I never use yummy, tasty, or mmmmmmmmmmm. Drool and mouthwatering are not only overused, but kind of gross.

Peach and Apricot Pie

I guess I could dance around the issue and talk about the beautiful range of yellows and oranges you get when you mix peaches and apricots, and how the colors magically intensify when you cook them.

The perfect tart crust

I can talk about the messy, over sized crumbs on this tart and the way the butter and brown sugar fuse into a kind of molten butterscotch the oven. And how the glossy juice bubbling out from underneath those chunky crumbs will just about overflow the walls of the tart pan when you pull it out of the oven.

Rolling out a tart crust

I might mention that the crust rolls out fluidly, and provides just enough support to this tart without overshadowing the fruit. But beyond that, I really can’t help you. You may just have to get some peaches and apricots and try it out for yourself.

Summer peach and apricot pie

I didn’t weigh out my fruit, I just counted the pits when I was finished. But the amount is flexible. You want enough fruit to fill your tart pan; it can be a thin or a thick layer. Definitely put foil under the pan to catch any juice overflow.

Peaches and apricots baked in a crumble tart

I guess ultimately you have to use the tools you’re given and make the best of it. This tart is really, well, delicious. I think you know what I mean  🙂

More summer crumble pie recipes to try:

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4.25 from 4 votes

Peach and Apricot Pie

Peach and Apricot Pie is an easy one crust crumble topped pie that is a deliriously delicious and juicy dessert made with ripe peaches and apricots.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Yield 10 servings
Author Sue Moran


  • 1 tart crust recipe
  • approximately 5 peaches and 6 apricots
  • 2 Tbsp flour
  • 1 Tbsp sugar
  • 1 tsp almond extract
  • a squeeze of lemon juice

crumb topping:

  • 1/2 cup chopped walnuts
  • 3/4 cup flour
  • 3/4 cup brown sugar
  • 6 Tbsp unsalted butter melted


  • Set oven to 375F
  • Peel the peaches and slice them. Slice the apricots without peeling. Toss them with the lemon juice, sugar, flour and almond extract. Set aside.
  • Line a 9" tart pan with the crust. Put the crust in the freezer while you make the topping.
  • To make the topping, mix the flour, brown sugar, and walnuts with the melted butter. Mix it first with a spoon, and then toss with your fingers until you get big chunky crumbs. There should be no dry flour.
  • Spread the fruit out in an even layer over the crust. Sprinkle the topping over the fruit.
  • Bake for about 45 minutes, until the crumbs are golden and the juice is bubbling.
  • Let cool a bit before cutting.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    Lynne Carol Martin
    July 23, 2020 at 2:48 pm

    I just baked this without the crumb topping because my husband is diabetic and we’re trying to cut down on sugar. I also cheated and used ready-made deep dish pie crusts–just inverted the second crust over the first one once I filled it. Then I cut a peach shape out of the middle and made vents around it. It smells — you’re right; there’s no word. The juice on the pan is tart, but this pie will taste great with a little vanilla ice cream. I will be be using this recipe again!

    • Reply
      July 23, 2020 at 5:40 pm

      Love your ingenuity Lynne <3

  • Reply
    June 3, 2013 at 11:56 am

    no words required, my friend!

  • Reply
    Heather Schmitt-Gonzalez
    June 1, 2013 at 11:53 pm

    I think it looks like warm summer sunshine! And don’t even tell me that you don’t know how that tastes. Luscious.

    And funny you should say that, I’ve heard before people say that the word drool was gross…but never mouthwatering. Personally, I don’t think they’re gross, but I guess I better watch what I say when I’m not on my own site from now on!

  • Reply
    Debby Foodiewife
    June 1, 2013 at 7:09 pm

    I’m just gonna say “yum”. I just roasted some apricots and loved the vibrant color! A crumb topping just makes my day. Last year, I discovered a combo of apricots and cherries are amazing– and I’m thinking this would be a good twist on your recipe. I’m so-so on pie crusts, but love a good crumb topping. Yum! (there, I said it again.)

  • Reply
    shannon weber
    June 1, 2013 at 11:59 am

    *finger to lips* you don’t have to say any words. 🙂 long live summer peaches and apricots; that’s what i have to say. also, tart pans for making everything look amazing.

  • Reply
    Magnolia Verandah
    June 1, 2013 at 2:45 am

    Oh MY! is all I have to say.

  • Reply
    June 1, 2013 at 2:02 am

    Peach apricot! I will definitely make this one! Someone mentioned with breakfast. Yeah.

  • Reply
    May 31, 2013 at 7:26 pm

    I love this pie! Such a beautiful crumble. And aren’t you glad to see the summer stone fruit hitting the markets? SO GOOD.

    • Reply
      Sue/the view from great island
      June 1, 2013 at 12:02 am

      I am SO glad to see them again, and a little bit later in the year our farmer’s markets have the most incredible array of plums, I think I’m most excited about them.

  • Reply
    belleau kitchen
    May 31, 2013 at 4:33 pm

    Toothsome? I’ve not heard that before! Sounds a bit grim if you ask me. I think plain old delicious would work here or if you want to be ‘modern’ you could go for pielicious!

  • Reply
    thyme Sarah
    May 31, 2013 at 9:41 pm

    Well, you definitely have me sold!

  • Reply
    May 31, 2013 at 7:21 pm

    This looks so good! Peach and apricot is one of my favorite flavor combinations, and crumb-topped pies > regular pies. Good call with this one — and it’s gorgeous too.

  • Reply
    Tricia @ Saving room for dessert
    May 31, 2013 at 6:11 pm

    Well Sue – there is something about the photo of the dough draped over the plate that makes me swoon. The whole pie looks wonderful – and you know I know a good pie when I see one. Have a lovely weekend.

  • Reply
    Averie @ Averie Cooks
    May 31, 2013 at 3:24 pm

    Sue it’s gorgeous…the brown sugar sort of melty and drippy, with the filling just oozing out the sides…mmm, this is totally Delicious 🙂

  • Reply
    Patty Price
    May 31, 2013 at 1:59 pm

    How ever you want to describe it -this is one good looking pie!
    My favorite thing about pie is having a piece for breakfast with a cup of coffee but since That’s not possible I will just have to use my imagination for now and try your recipe later 🙂

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