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Rhubarb and Raspberry Crumble Pie

Rhubarb and Raspberry Crumble Pie

A delightful balance of tart rhubarb and sweet raspberries, topped with a buttery, crunchy oat crumble and baked into a flaky pie crust.
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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Pie Crust (Use your favorite 9-inch double crust recipe or store-bought)
  • 1 package Refrigerated pie crust Or homemade equivalent for a 9-inch pie
For the Filling
  • 3 cups Fresh or frozen rhubarb Chopped into 1-inch pieces
  • 2 cups Fresh or frozen raspberries
  • 3/4 cup Granulated sugar Adjust based on the tartness of the rhubarb
  • 1/4 cup All-purpose flour For thickening
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Ground cinnamon
  • 1 tablespoon Lemon juice
For the Crumble Topping
  • 1 cup All-purpose flour
  • 3/4 cup Rolled oats Not instant
  • 1/2 cup Packed light brown sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Cold unsalted butter Cut into small cubes

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
  2. Prepare the pie crust: Line the pie dish with one crust; crimp the edges. Place the pie dish in the refrigerator while you prepare the filling and topping.
  3. Make the filling: In a large bowl, gently combine the chopped rhubarb, raspberries, granulated sugar, flour, vanilla extract, cinnamon, and lemon juice. Toss until the fruit is evenly coated.
  4. Make the crumble topping: In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  5. Assemble the pie: Pour the fruit filling evenly into the chilled pie crust. Sprinkle the entire crumble topping mixture uniformly over the fruit.
  6. Bake: Place the pie on a baking sheet (to catch drips). Bake at 400°F (200°C) for 20 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes, or until the topping is golden brown and the filling is bubbling thickly.
  7. Cool completely: Let the pie cool on a wire rack for at least 3 to 4 hours before slicing and serving. This allows the juices to set properly.

Notes

For extra crisp edges, cover the pie rim with aluminum foil for the first 30 minutes of baking. Serve warm with vanilla bean ice cream or fresh whipped cream.