This Strawberry Rhubarb Crumble Pie is a quintessential summer dessert that combines the sweetness of juicy strawberries with the tanginess of rhubarb, all under a crunchy, golden-brown oat topping. The perfect blend of flavors and textures makes it a crowd-pleaser, ideal for warm weather gatherings and family dinners. The crumble topping adds an extra layer of depth, with the brown sugar and butter creating a rich, caramel-like flavor that complements the fresh berries beautifully. This pie is not just a dessert; it’s a celebration of the season’s freshest ingredients, making it a beloved tradition in many households.
Ingredients
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For The Filling:
- 4 cups rhubarb, sliced into 1/2-inch pieces
- 3 cups strawberries, sliced into bite-sized pieces
- 1 ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp ground cardamom
- 1 tbsp lemon juice
- 1 tsp vanilla
- 1 9-inch pie crust pastry shell
- 1 egg
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For The Crumb Topping:
- ⅔ cup rolled oats
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ tsp salt
- ½ cup cold unsalted butter, cubed
Instructions
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Prepare the Pie Crust:
- Preheat your oven to 400°F (200°C).
- Roll out the pie dough to a 1/4-inch thickness and transfer it to a 9-inch pie plate. Trim or flute the edges.
- Whisk the egg in a small bowl and use a basting brush to baste the edges of the pie crust with the egg mixture to give it a golden glow when baked.
- Add pastry beads to the bottom of the pie shell to weigh it down while par-baking so that the pastry is less likely to rise and shrink. Par-bake the pie crust for 10 minutes. Remove from the oven and let the pie weights cool enough to carefully remove them.
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Prepare the Filling:
- In a large bowl, combine the sliced rhubarb, strawberries, granulated sugar, cornstarch, ground cardamom, lemon juice, and vanilla. Mix well to ensure the sugar and cornstarch have well coated the berries and rhubarb.
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Prepare the Crumb Topping:
- In a separate bowl, mix together the rolled oats, all-purpose flour, brown sugar, and salt. Mix well to combine.
- Add the cold unsalted butter to the oat mixture and use your hands to work the butter into the dry ingredients until it forms a coarse crumb.
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Assemble the Pie:
- Remove the par-baked pie crust from the oven and let it cool slightly.
- Add the rhubarb and strawberry filling to the pie crust, ensuring the filling is even throughout.
- Top the filling with the coarse oat crumble mixture evenly.
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Bake the Pie:
- Place the unbaked pie on a baking sheet to catch any filling that may boil over.
- Bake the pie for 45-50 minutes or until the crumble topping is golden brown and the filling is bubbling along the edges of the pie.
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Cool and Serve:
- Let the pie cool for at least two hours before serving to allow the filling to set.
- Serve with a scoop of vanilla ice cream for an extra-special treat.
Top Tips
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Use Fresh Ingredients: The freshness of the rhubarb and strawberries is crucial for the best flavor. Try to use them within a day or two of purchase.
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Don’t Overmix the Crumble: Mix the crumble topping just until the butter is evenly distributed. Overmixing can result in a tough, dense topping.
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Par-Bake the Crust: Par-baking the crust helps prevent it from shrinking during baking and ensures a flaky texture.
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Adjust Sugar to Taste: If you prefer your filling less sweet, reduce the amount of granulated sugar accordingly.
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Experiment with Spices: Adding a pinch of cinnamon or nutmeg to the crumble topping can add an extra layer of depth to the flavor.
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Make Ahead: The filling can be prepared ahead of time and refrigerated overnight. The crumble topping can also be made ahead and stored in an airtight container.
Variations
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Apple-Rhubarb Crumble: Replace some of the strawberries with diced apples for a delicious apple-rhubarb variation.
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Cardamom-Infused Filling: Add a bit more ground cardamom to the filling for an aromatic twist.
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Pecan Crumble: Replace some of the oats with chopped pecans for a nutty twist in the crumble topping.
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Lemon-Glazed Crumble: Drizzle a lemon glaze made from lemon juice and powdered sugar over the pie after it cools for an extra burst of citrus flavor.
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Vegan Version: Use vegan butter and a flax egg in place of traditional butter and eggs for a vegan-friendly version.
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Spiced Crumble: Add a pinch of cinnamon, nutmeg, or ginger to the crumble topping for a warm, spiced flavor.
Nutritional Guide
| Nutritional Information | Per Serving |
|---|---|
| Calories | 350 |
| Fat | 18g |
| Carbohydrates | 45g |
| Protein | 3g |
Additional Nutritional Notes: This pie is relatively high in sugar due to the granulated sugar in the filling and the brown sugar in the crumble topping. However, the use of fresh fruits like strawberries and rhubarb provides a good amount of fiber and antioxidants. To reduce the sugar content, you can use less granulated sugar in the filling or substitute some of it with honey or maple syrup. Always consider the portion size and balance this dessert with other nutrient-dense foods in your diet.
