Best Strawberry Rhubarb Crumble Pie Recipe
Capture summer's flavors with this easy Strawberry Rhubarb Crumble Pie! Sweet strawberries, tart rhubarb, & crunchy topping make a delicious crowd-pleaser.
Ingredients
- 1 pre-made 9-inch pie crust or homemade single pie crust
- 4 cups fresh strawberries approx. 1 lb, hulled and sliced
- 4 cups fresh rhubarb approx. 1 lb, trimmed and cut into 1/2-inch pieces
- 1 cup granulated sugar
- ¼ cup all-purpose flour or cornstarch for gluten-free
- 1 tsp vanilla extract
- Pinch salt
- 1 cup all-purpose flour for topping
- ½ cup packed light brown sugar for topping
- ¼ cup granulated sugar for topping
- ½ cup cold unsalted butter 1 stick, cut into small pieces
- ½ tsp ground cinnamon for topping
Instructions
- Prepare Oven & Crust: Preheat your oven to 375°F (190°C). If using a store-bought crust, unroll it into a 9-inch pie plate. If homemade, roll out and fit into the pie plate. Flute the edges as desired.
- Make the Filling: In a large bowl, gently combine the sliced strawberries and rhubarb. Add the granulated sugar, all-purpose flour, vanilla extract, and a pinch of salt. Toss gently until the fruit is evenly coated.
- Pour Filling: Pour the fruit filling mixture into the prepared pie crust, spreading it evenly.
- Prepare Crumble Topping: In a separate medium bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, and ground cinnamon for the topping. Add the cold, cubed butter. Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Add Crumble & Bake: Sprinkle the crumble topping evenly over the fruit filling in the pie plate. Place the pie on a baking sheet to catch any potential drips. Bake for 55-65 minutes, or until the topping is golden brown and the fruit filling is bubbly and tender when poked with a knife. If the crust or topping starts to brown too quickly, loosely tent the pie with aluminum foil.
- Cool: Once baked, remove the pie from the oven and place it on a wire rack to cool completely for at least 3-4 hours before slicing and serving. This allows the filling to set properly.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
For an extra touch, add 1 teaspoon of lemon or orange zest to the fruit filling.
Leftovers can be stored at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
