Apricot Pie with Crumble Topping

The sweet and tart flavor of fresh apricots make this pie a real treat of summer. The frozen crust and cereal topping will save you time in the kitchen and you will still have the delicious taste of a home baked dessert!

Preparation and cooking time: 40 Minutes

Ingredients for pie and filling:

1 frozen whole wheat pie crust
3 lbs of fresh ripe apricots
½ cup brown sugar
½ cup raw sugar

Crumble Topping Ingredients:

2 cups of vanilla almond breakfast cereal or a mix of granola and cornflakes to equal 2 cups.
½ cup whole wheat flour
½ tsp baking powder
¼ cup of chopped walnuts
¼ cup of honey
1 stick of non-hydrogenated margarine
¼ cup of raw sugar

Preparation:

Preheat oven to 350 degrees
Cut apricots in half to remove the seed then slice apricots into 3 slices
Place in a pot, add sugars and cook on medium high heat for about 10 minutes, stir occasionally. Set aside
Use a fork to poke some holes in the bottom of the pie crust then bake the pie crust for about 8 minutes. Remove from the oven.
Crush the larger pieces of the cereal then combine all the crumble topping ingredients into a bowl and mix well.
With a slotted spoon drain the cooked apricots and place them in the prebaked pie crust
Spread the crumble topping evenly over the apricots
Place in oven and bake for 15 minutes at 350 degrees
Remove from oven and let the pie completely cool before cutting