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Quick Strawberry Rhubarb Crumble Pie
70% authentic · American
A simplified take on the classic, this pie features a pre-made or simpler crust and a delightful streusel topping instead of a full double crust, making it quicker to assemble.
Ingredients
- pre-made pie crust or homemade single crust1
- fresh strawberries, hulled and sliced3 cups
- fresh rhubarb, chopped3 cups
- granulated sugar3/4 cup
- cornstarch3 tablespoons
- lemon juice1 tablespoon
- all-purpose flour1/2 cup
- rolled oats1/2 cup
- brown sugar1/2 cup
- unsalted butter, melted1/2 cup
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
Press the pie crust into a 9-inch pie plate. Crimp edges if desired.
- 3
In a bowl, combine sliced strawberries and chopped rhubarb. Add granulated sugar, cornstarch, and lemon juice. Toss to coat.
- 4
Pour the fruit mixture into the prepared pie crust.
- 5
Prepare the crumble topping: In a separate bowl, combine flour, rolled oats, and brown sugar. Pour in melted butter and mix until crumbly.
- 6
Sprinkle the crumble topping evenly over the fruit filling.
- 7
Bake for 40-50 minutes, or until the topping is golden brown and the filling is bubbly.
- 8
Let cool for at least 30 minutes before serving.
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