Description
Looking for the best strawberry rhubarb crumble pie recipe? This one is easy, quick, and bursting with fruity flavor! Whether you’re after healthy pie ideas or a simple spring dessert, this is one of the best options out there. Sweet, tart, and topped with a golden crumble—perfect for every picnic or gathering!
Ingredients
Scale
- 1 pie crust (9-inch)
- 2 cups chopped strawberries
- 2 cups chopped rhubarb
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/3 cup unsalted butter (cold)
Instructions
- Preheat oven to 375°F. Place pie crust in dish and flute edges.
- Mix strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla in a bowl.
- Pour fruit filling into pie crust and spread evenly.
- Mix flour and brown sugar, cut in butter until crumbly.
- Sprinkle crumble over the filling evenly.
- Bake 45–50 minutes until topping is golden and filling is bubbling.
- Cool for at least 2 hours before slicing and serving.
Notes
- Use fresh or thawed frozen fruit—drain well.
- Add extra sugar if rhubarb is very tart.
- Chill crumble topping before baking for extra crispness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg