Summertime is here and I have fruit on the brain.  Strawberry & Rhubarb Crumble Pie is just what my sweet tooth needed.  It’s a simple, healthy pie that only has six ingredients (plus water).  So if you love all things strawberry & rhubarb, you must make this dessert!

Strawberry & Rhubarb Crumble Pie              Printer-Friendly Recipe

Slightly adapted from Pure Ella (her version is gluten-free)

Ingredients

1 cup all-purpose flour
1 cup oats rolled or quick oats (not instant)
1/2 cup granulated sugar + additional 3 tablespoons up to 1/4 cup + 2 tablespoons
3/4 cup butter or margarine (I used Smart Balance Light Buttery Spread with Flaxseed Oil)
2 cups sliced organic strawberries
2 cups sliced rhubarb
3 tablespoons of water

Directions

Preheat your oven to 350 degrees and spray a pie dish or tart pan with non-stick cooking spray and set aside.

Combine the flour, oats, and 1/2 cup sugar in a large bowl.  Use a pastry blender or a fork to cut in the cold butter until the mixture forms small crumbs.  Remove 1 1/4 cups of the mixture and place in a small bowl; set aside.

To the large bowl, add in 3 tablespoons of water and gently mix until just combined.  Place the dough in the prepared baking dish and press into the pan.  Make sure to also press the dough up the sides of the pan to help hold in the fruit and juices.  If the dough is too wet, dust a little more flour over the top the help press the dough down.  If the dough is too dry, simply add a little more water.

In a medium bowl, mix together the sliced strawberries and rhubarb.  Add in 3 tablespoons of sugar and mix.  You can add up to 1/4 cup of sugar if you like your pie extra sweet (I stuck with the 3 tablespoons).  Spread the fruit mixture evenly over the crust.

With the remaining crumble in the small bowl, add in 2 tablespoons of sugar and mix together.  Crumble the mixture over the top of the pie.

Bake for 30-40 minutes or until the top is starting to turn golden brown.  Let the pie cool for at least 20 minutes before serving (this will help the pie stick together a little better when you serve it).  Serve warm or out of the fridge, whichever you prefer.  Enjoy!

Add the flour, oats, and sugar to a large bowl.

Cut in the butter.

Mix until crumbly.

Set aside 1 1/4 cup of the crumble.

To the large bowl, add in 3 tablespoons of water.

Mix together until just combined. Place in prepared tart dish.

Strawberries and rhubarb are a perfect combo.

Slice them up and add to a medium bowl.

Mix in 3 tablespoons of sugar (more if you like it really sweet).

Spread the fruit evenly over the crust.

Add 2 tablespoons of sugar to the remaining crumble.

Sprinkle over the fruit.

Bake for 30-40 minutes until golden brown. Mine didn’t get too golden, but I think that is because of the flaxseed oil spread that I used instead of butter or margarine.  Enjoy!

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