Strawberry Rhubarb Crumble Pie
A delightful dessert combining tart strawberries and rhubarb, topped with a buttery, crumbly mixture, perfect for any occasion.
Ingredients
Fruit Filling
- 2 cups rhubarb, chopped Use fresh rhubarb for best flavor.
- 2 cups strawberries, sliced Choose ripe strawberries.
- 1 cup sugar
- 1/4 cup flour For thickening the filling.
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Crumble Topping
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/4 cup butter, melted
Pie Crust
- 1 piece pre-made pie crust Feel free to use a gluten-free option.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chopped rhubarb, sliced strawberries, sugar, flour, vanilla extract, and cinnamon. Stir until the fruit is well-coated.
- Pour the fruit mixture into the pre-made pie crust, spreading it evenly.
- In a separate bowl, mix together oats, brown sugar, and melted butter. Blend until crumbly.
- Sprinkle the crumble mixture generously over the fruit filling.
Baking
- Place the pie in the oven and bake for 45-50 minutes, or until the topping is golden brown and the filling is bubbling.
- Remove from the oven and let it cool before slicing and serving.
Notes
Best served warm with vanilla ice cream or fresh whipped cream. Can be stored in the fridge for up to 3 days or frozen for up to 3 months.