Strawberry Rhubarb Crumble Pie

A delightful dessert that combines the sweetness of strawberries with the tartness of rhubarb, topped with a crunchy oat and brown sugar crumble.

Ingredients:

For the crust:

• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 1 cup cold unsalted butter, cut into small pieces

For the filling:

• 2 cups sliced strawberries
• 1 cup sliced rhubarb
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

For the crumble topping:

• 1 1/2 cups rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Make the crust: In a large mixing bowl, combine flour and salt. Add cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs. Gradually add ice-cold water, stirring with a fork until the dough comes together in a ball.

3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. Prepare the filling: In a separate large mixing bowl, combine sliced strawberries and rhubarb. Add granulated sugar, cornstarch, and vanilla extract. Mix until well combined.

5. Roll out the chilled dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm). Transfer the dough to a 9-inch pie dish, trimming any excess from the edges.

6. Fill the pie crust with the strawberry-rhubarb mixture and spread it evenly.

7. Make the crumble topping: In a separate bowl, combine rolled oats, brown sugar, cold butter, cinnamon, and nutmeg. Mix until crumbly.

8. Spread the crumble mixture evenly over the filling.

9. Bake for 40-45 minutes or until the crust is golden brown and the crumble topping is crispy.

10. Allow the pie to cool on a wire rack for at least 30 minutes before serving.

Notes:

• This recipe makes one 9-inch strawberry rhubarb crumble pie.
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.