Here’s a Rhubarb Berry Crumble Pie recipe that combines the tartness of rhubarb with the sweetness of berries and a buttery crumble topping. It’s perfect for spring or summer!
Rhubarb Berry Crumble Pie Recipe
Ingredients:
For the Pie Filling:
2 cups chopped rhubarb (½-inch pieces)
2 cups mixed berries (strawberries, blueberries, raspberries, or blackberries)
¾ cup granulated sugar
¼ cup brown sugar (packed)
¼ cup cornstarch (or arrowroot starch)
1 tbsp lemon juice
½ tsp ground cinnamon
½ tsp vanilla extract
Pinch of salt
For the Crumble Topping:
½ cup all-purpose flour
½ cup rolled oats
⅓ cup brown sugar (packed)
½ tsp cinnamon
Pinch of salt
6 tbsp unsalted butter (cold, cut into small cubes)
For the Crust:
1 9-inch unbaked pie shell (store-bought or homemade)
Instructions:
1. Preheat & Prep:
Preheat oven to 375°F (190°C). Place a baking sheet on the bottom rack to catch any drips.
2. Make the Filling:
In a large bowl, combine rhubarb, berries, sugars, cornstarch, lemon juice, cinnamon, vanilla, and salt. Gently toss until evenly coated. Let sit for 10–15 minutes.
3. Assemble the Pie:
Place the pie crust in a 9-inch pie pan. Pour the fruit mixture into the crust and spread evenly.
4. Make the Crumble Topping:
In a medium bowl, mix flour, oats, brown sugar, cinnamon, and salt. Add butter and cut it in using a pastry cutter or fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
5. Bake:
Bake for 50–60 minutes, or until the filling is bubbling and the crumble is golden brown. If the top browns too quickly, tent with foil during the last 15–20 minutes.
6. Cool:
Let pie cool for at least 2 hours so the filling can set. Serve warm or at room temperature.
Optional Serving Suggestions:
Top with vanilla ice cream
Drizzle with warm custard or whipped cream
