Coconut Topped Apricot Pie

Coconut Topped Apricot PieWe got apricots in our box two weeks in a row. A LOT of apricots. Since we are not big apricot eaters, I decided to make a pie to serve for dessert. I found this recipe for Apricot Pie with Coconut Crumble from Martha Stewart, but wanted to use an oatmeal crumble. I also decreased the amount of sugar. Our company gave this a thumbs up; and I hope you will, too.

Coconut Topped Apricot Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup rolled oats
  • ½ cup shredded coconut
  • ½ cup brown sugar
  • ¼ cup flour
  • ½ cup butter, cut in small pieces
  • 1¼ pound apricots, pitted and sliced
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon plus 2 teaspoons cornstarch
  • prepared pie crust
  1. Preheat oven to 400 degrees.
  2. Combine oats, coconut, brown sugar, and flour in food processor. Add butter and process until mixture is crumbly.
  3. In a bowl, combine apricots, sugar, cinnamon, and cornstarch. Pour into prepared pie crust. Sprinkle with oatmeal mixture. (I only used about ¾ of the mixture.)
  4. Bake for 1 hour 15 minutes, or until filling is bubbly throughout. Start watching the pie after about 30 minutes and tent with aluminum foil when the crust is brown.

Happy eating!


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