Can I use frozen strawberries and rhubarb?

Yes, you can use frozen fruit, but be sure to thaw and drain excess moisture first.

How do I know when the pie is done?

Look for a golden crumble topping and bubbling filling. The filling should be visibly thickened.

Can I make this pie ahead of time?

Yes! You can prepare it one day in advance, just store it covered in the refrigerator until you’re ready to serve.

How to Make the Best Strawberry Rhubarb Crumble Pie in 8 Simple Steps

Name: How to Make the Best Strawberry Rhubarb Crumble Pie in 8 Simple Steps
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 single 9-inch pie crust (homemade or store-bought); 2 1/2 cups chopped rhubarb; 2 1/2 cups halved strawberries; 3/4 cup granulated sugar; 1/4 cup cornstarch; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1/2 cup rolled oats; 1/2 cup all-purpose flour; 1/2 cup brown sugar, packed; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 6 tablespoons unsalted butter, cold and cubed

Description

This Strawberry Rhubarb Crumble Pie combines the tangy-sweet flavors of juicy strawberries and rhubarb with a buttery oat topping over a flaky single crust. It’s a rustic, crowd-pleasing dessert that screams summer comfort.

Ingredients

Scale

1 single 9-inch pie crust (homemade or store-bought)
2 1/2 cups chopped rhubarb
2 1/2 cups halved strawberries
3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cubed

Instructions

Preheat Oven: Preheat oven to 400°F (200°C). Place a baking sheet on the rack below to catch any drips.
Prepare Filling: In a large bowl, toss rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla. Let sit for 10–15 minutes to release juices.
Assemble Pie Base: Fit the pie crust into a 9-inch pie dish and crimp the edges.
Add Filling: Spoon the fruit mixture evenly into the pie shell.
Make Crumble: In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the butter using a pastry cutter or fork until crumbly.
Top and Bake: Sprinkle the crumble evenly over the filling. Bake for 20 minutes at 400°F, then reduce to 375°F and bake an additional 35–40 minutes, or until the topping is golden and the filling is bubbling.
Cool: Cool completely (at least 3 hours) before slicing to allow the filling to set.

Notes

This pie is best served at room temperature or slightly warm. Add a scoop of vanilla ice cream for a perfect finish. Store leftovers in the fridge for up to 3 days.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 28g
Sodium: 160mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 3g
Cholesterol: 30mg

Keywords: strawberry rhubarb crumble pie, summer dessert, fruit crumble pie, easy pie recipe