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–+ servings

Strawberry Rhubarb Crumble Pie

A classic dessert that combines sweet strawberries and tangy rhubarb, topped with a crunchy crumble for a delightful springtime treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American, Seasonal
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Fruit Filling
  • 2 cups strawberries, hulled and sliced Look for firm, ripe strawberries.
  • 2 cups rhubarb, chopped Choose vibrant and firm stalks.
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract Substitute with almond extract for variation.
  • 1 tablespoon lemon juice
Crumble Topping
  • 1 cup flour Consider using whole wheat for a healthier option.
  • 1 cup brown sugar
  • 1/2 cup old-fashioned oats
  • 1/2 cup butter, softened
  • 1/2 teaspoon cinnamon
Other
  • 1 pre-made pie crust Store-bought or homemade.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine strawberries, rhubarb, sugar, cornstarch, vanilla extract, and lemon juice. Stir together and let sit for about 10 minutes.
Assembly
  1. Roll out the pie crust into a pie plate and pour the fruit mixture into the crust, spreading evenly.
  2. In another bowl, mix flour, brown sugar, oats, softened butter, and cinnamon until crumbly. Sprinkle over the fruit filling.
Baking
  1. Place the pie in the preheated oven and bake for approximately 45-50 minutes until the topping is golden brown and the filling is bubbling.
  2. Allow to cool slightly before slicing and serve with ice cream or whipped cream.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 47gProtein: 3gFat: 14gSaturated Fat: 9gSodium: 150mgFiber: 2gSugar: 20g

Notes

Store leftovers covered in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or the entire pie in the oven at low temperature.

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