Strawberry-Rhubarb Crumble Pie or Crisp is something that makes me look forward to spring and summer months. Sweet strawberries are a perfect balance for tart rhubarb. I’m the only member of my family who isn’t a huge fan of pie, so I reserve some filling for a ramekin and top it with this delicious brown sugar oat topping. Vanilla ice creams is the perfect way to serve this.
I need to come clean with you. I’m a hoarder. I won’t be featured on the A&E channel as one of those folks whose home is filled with stuff. That’s definitely not my problem.
I hoard recipes.
I’m not just talking about the recipes I hoard on Pinterest. I’m talking about my own recipes.
My camera pretty much lives on my kitchen counter. It’s become so natural for me to photograph just about anything that I cook or bake. If I don’t, my husband will ask me “aren’t you going to photograph it”?
I’m pretty good at uploading the photographs right away, then clearing out the memory card. I even create a document file, and label the photographs. I sound so organized, right?
Then things happen. Chores. Watching a recorded show. Surfing the internet. Fatigue.
That’s when I tell myself that I’ll write up the recipe post tomorrow. Then it becomes a promise to work on it that weekend. The next thing I know, I’ve made several more recipes, and then I forget about the one I made last week.
This recipe is from last summer. Sad, I know. I rediscovered it, because I finally sat down to review all the recipe photos I haven’ t posted.
No guarantees. But, goals are good. At least, that’s what I keep harping on reminding my son about.
Any day, now, our local Farm Stand is going to reopen. I’m so hoping that today is the day. This farm stand grows the most delicious organic strawberries I’ve ever eaten. I’m serious. They are red all the way through. They’re sweet. They’re huge! They also cost the same as the non-organic strawberries that you find at the super market. I find those to be a bit on the tart side. They need lots of sugar to be palatable. Those are the ones that I don’t have a problem making margaritas with cooking. I just can’t cook my beloved organically grown, naturally sweet strawberries. That would be a crime.
As an added bonus, the friendly farm stand folk happily cut fresh rhubarb for me, right before my eyes! How could I not make a strawberry-rhubarb pie?
This particular recipe caught my eye, because the pie was topped with a brown sugar and oatmeal.
The pie crust intrigued me, since it had cinnamon and vanilla added to it. The crust is then brushed with egg yolk and then pre-baked with pie weights (or beans).
If you make this pie crust, I would definitely use a pie crust shield or shape strips of rolled foil around the crust. Mine turned out much darker than I would like.
We’re really just baking the topping, since the strawberries and rhubarb have been cooked with sugar, cinnamon and nutmeg.
I use Instant ClearJel instead of cornstarch. Instant ClearJel tends to make my pie fillings less cloudy and helps fruit pies to become more firm.
The funny thing is, I forgot that I’ve already posted a Strawberry-Rhubarb Pie from three years ago. It’s similar, except for the crumb topping. I like this version best.
Deep Dish Strawberry Rhubarb Pie with a Crumb Topping
Ingredients
For the crust:
- 1 1/2 cups all purpose flour plus 1 tsp
- 2 1/2 tbsp sugar
- 1/2 tsp cinnamon heaping
- 11 tbsp chilled unsalted butter cut into 1/2-inch pieces
- 3/4 tsp vanilla extract
- 2 tbsp ice cold water
- 1 egg beaten to blend
For the crumb topping:
- 2/3 cup rolled oats
- 1/2 cup all purpose flour
- 1/2 cup firmly packed light brown sugar
- 1/4 tsp cinnamon
- 6 tbsp chilled unsalted butter cut into 1/2-inch pieces
For the filling:
- 3/4 lb rhubarb sliced 1/2-inch thick on sharp diagonal
- 1 quart strawberries hulled and halved
- 1 cup sugar
- 1/4 cup cornstarch I add 2 Tbsp Instant ClearJel to the sugar, instead of cornstarch. (Purchased at King Arthur Flour)
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
Instructions
For the crust:
- Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine.
- Add in the butter and pulse until butter is the size of peas.
- Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather dough into a ball and flatten into a disk. Refrigerate for at least 30 minutes and up to 24 hours.
- Roll out the dough between two sheets of parchment paper to 1/8-inch thick round. Peel off the top sheet of paper.
- NOTE: My preferred method to rolling pie dough is on a non-stick pie mat (I buy it from King Arthur flour). I lightly dust the mat. I prefer a french rolling pin, and start in the middle and roll out, then make a 1/4 turn of the dough. Roll, turn, roll, turn, sometimes lifting the pie dough to lightly dust with more flour if necessary. My pie dough never sticks, this way! I place the rolling pin on the edge of the rolled dough and drape the pie crust and gently roll it on the pin; then unroll it over my pie plate.
- Transfer the dough to a 9-inch deep dish pie plate. Discard the paper, if using. Trim the overhang to 1/2-inch and crimp edges if desired. Refrigerate 20 minutes.
- Preheat oven to 350.
- Line the crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until the crust is set, about 15 minutes. Remove the paper and beans.
- Brush the crust with the egg glaze. Bake until light brown, about 20 minutes. Cool completely.
- NOTE: My pie crust baked a much darker color than I prefer. I would suggested using a pie crust shield, or you can simple roll strips of foil to fit around the pie crust edge.
For the topping:
- Increase oven temperature to 375. Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor. Pulse in the butter until crumbly. Transfer to a bowl and refrigerate until use.
- For the filling:
For the filling:
- Mix the rhubarb, strawberries, sugar, cornstarch (if not using ClearJel), cinnamon and nutmeg in a large heavy saucepan. Allow to macerate for 30 minutes, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer until juices thicken, about 3 minutes.
- Pour the filling into the prepared crust. Cover with the topping. Bake for 35 minutes or until topping is golden and juices are bubbling. Cool on rack. Serve warm or at room temp.
To make ramekins:
- Instead of making the pie crust, simply fill ramekins with the strawberry filling, then use the topping.
- Bake for 15-20 minutes, until filling is bubbly.
- Serve warm, or at room temp, topped with vanilla ice cream.
Notes
NOTE: It’s perfectly okay to use your own pie crust or a store bought version; this crust is just a wee bit fussy for nervous pie crust bakers. NOTE: My preferred method to rolling pie dough is on a non-stick pie mat (I buy it from King Arthur flour). I lightly dust the mat. I prefer a french rolling pin, and start in the middle and roll out, then make a 1/4 turn of the dough. Roll, turn, roll, turn, sometimes lifting the pie dough to lightly dust with more flour if necessary. My pie dough never sticks, this way! I place the rolling pin on the edge of the rolled dough and drape the pie crust and gently roll it on the pin; then unroll it over my pie plate.
what a delicious dessert, love the strawberry rhubarb combination 🙂
Mary x
What a lovely way to end a meal. The combination is irresistible and it is a perfect way to welcome spring. I hope your week is off to a great start. Blessings…Mary
Yum—-this is the best combination ever!
Looks delicious! Love the rhubarb and strawberry combination!
I think we don't fall far from the same tree Debby. I have a number of recipes ready to go, even with photos. It is getting down to write the posts especially about places I have travelled which are so detailed. My own fault really. As for the pie, well what more can be said.
I have some recipes from last summer that it just became too late to post at some point…hopefully I'll get to them this year!
I'm so glad you liked this pie! I actually made it twice last year which NEVER happens…so you know I really liked it!
This looks totally delicious. My WV aunt generally always makes me a strawberry rhubarb (from her plants) pie when I go visit. It's hard to believe how good the combination is until you've tried it.
I love this spring time fruit combo, Debby. Rhubarb and strawberries are a match made in heaven. We are a few weeks away from local fruit and I can't wait.
Loved the "strawberry shower" photo. Clean fruit are happy fruit. Now to find my ramekins…
Noticed the other day that my rhubarb is just sprouting from the ground. It grows so fast, I'll be cutting it before long. I've never included strawberries in my rhubarb pie… just plain rhubarb and I love it, but I should give the strawberries a try!
I am certainly glad you did not completely forget about this one! What a gem! It looks gorgeous, and so tempting. Thank!
You are not alone with having the photos and no post written. The snow has finally melted in our area so rhubarb should become available before long. I tend to prefer crisp over pie as well.
I'm glad you decided to share because this looks delicious and makes me long for the warm weather! Hope you have a relaxing week!!
I do that all the time. ALL the time! Good things come to those who wait – this is fabulous!
I have been SO anxious for strawberry signs to be posted soon, but it has been so cold here this spring that they will be late! I couldn't help but think of the HUGE California strawberries that I know you can enjoy right now Debby. My rhubarb plants are just beginning to peek out of the garden soil. Such a wonderful pair of spring flavors!!!! I'll make this and let you know how it turns out (when the strawberries are ripe that is)!
Hugs,
Roz
Oh yes, it's rhubarb season (almost here anyway). This is a gem of a recipe either way pie or crisp. And I hear you about taking photos of food and then not finding time to post. But glad you did on this one.
Wow, this looks so amazingly delicious! I so love the combination of strawberry and rhubarb. Yum! Yum!
Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about rhubarb? This is the link . I do hope to see you there. Cheers