ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry-Rhubarb Crumble Pie

Yield 8 Servings

Ingredients

  • 1 (9-inch) unbaked piecrust (homemade or store bought)
  • [EMBED_WITH_BR {Filling:}
  • 4 cups rhubarb, sliced 1/4-inch thick
  • 4 cups strawberries, each cut in half
  • 1 tablespoon grated orange zest
  • 1 1/2 cups sugar
  • 1/2 cup instant tapioca
  • Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/8 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/3 cup sliced almonds

Nutrition Information

  • calories 696
  • fat 19 g
  • satfat 6 g
  • protein 4 g
  • carbohydrate 133 g
  • fiber 4 g
  • cholesterol 13 mg
  • sodium 129 mg

How to Make It

  1. Preheat oven to 425°F. Place a rack in lower third of oven and line a baking sheet with foil.

  2. Prepare filling: Mix all filling ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.

  3. Make topping: Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.

  4. Spoon filling into pie shell and sprinkle evenly with topping. Place pie on lined baking sheet and bake 15 minutes. Turn oven down to 350°F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp. Let cool on a wire rack for at least 20 minutes before serving.