Strawberry Rhubarb Pie with Crumb Topping
There’s something magical about a warm Strawberry Rhubarb Pie with Crumb Topping coming out of the oven. The aroma wafts through your home, bringing a sense of comfort and joy. This pie brings together the tartness of rhubarb and the sweetness of strawberries in perfect harmony. Each bite is a delightful dance of flavors, where the buttery crust meets the crisp, golden crumble on top. It’s like summer itself, captured in a dish.
Ingredients
- 3 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 (9-inch) unbaked pie crust
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 1/2 cup old-fashioned oats
- 1 teaspoon cinnamo
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the sliced strawberries, chopped rhubarb, sugar, flour, and lemon juice. Toss gently to combine and let it sit for about 15 minutes.
- In a separate bowl, mix the melted butter, brown sugar, oats, cinnamon, and salt until crumbly.
- Pour the strawberry-rhubarb filling into the prepped pie crust and spread it out evenly before sprinkling the crumb topping over the filling.
- Bake the pie for about 15 minutes at 425°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 25-30 minutes until bubbly and golden brown.
- Let the pie cool on a wire rack for at least 30 minutes before serving.
Notes
Choose the ripest strawberries and freshest rhubarb for the best flavor. If you prefer thicker filling, add extra flour. Cover the edges with foil to prevent burning. Let the pie sit overnight in the fridge for enhanced flavors.