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A golden brown Strawberry Rhubarb Crumble Pie with a flaky crust and bubbling fruit filling.

Strawberry Rhubarb Crumble Pie

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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 450 kcal

Ingredients
  

  • 1 9 -inch unbaked pie crust
  • 3 cups fresh rhubarb, sliced into 1/2-inch pieces
  • 2 cups fresh strawberries, hulled and halved
  • 1 cup granulated sugar
  • 1/4 cup cornstarc h
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sal t
  • 3/4 cup all -purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • In a large mixing bowl, toss the rhubarb, strawberries, sugar, cornstarch, vanilla, and salt together until the fruit is thoroughly coated.
  • Allow the fruit mixture to sit for 10 minutes to macerate and release juices.
  • In a separate bowl, combine flour, oats, brown sugar, and cinnamon for the crumble topping.
  • Incorporate the cold, cubed butter into the dry ingredients using a pastry blender or fork until the mixture forms pea-sized crumbs.
  • Roll out the pie crust and place it into a 9-inch pie plate, crimping the edges as desired.
  • Pour the fruit filling and any accumulated juices into the prepared crust.
  • Evenly distribute the crumble topping over the fruit layer.
  • Bake in the preheated oven for 45 to 55 minutes, or until the filling is thick and bubbling and the topping is golden brown.
  • Transfer to a wire rack and cool completely, approximately 2 to 3 hours, to ensure the filling sets properly before slicing.