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Can’t decide between a pie and a crisp? This is the perfect recipe for you! A tangy strawberry-rhubarb pie is topped with a crunchy crumble.
Mix the sugar and flour together in a bowl. Add the fruit and toss to coat. Let stand about 30 minutes, stirring every 10 minutes.
Preheat oven to 400°F. Make sure your rack is in the middle of the oven.
Place the pie crust in the pan and carefully form it to the pan. I use a glass Pyrex pie plate. Poke the dough a few times with a fork on the sides and bottom. Fill with fruit, making sure to get all the juices into the pie shell.
For the crumble, in a food processor, combine flour with cold butter. Pulse until it resembles sand. Add the oats, brown sugar, and cinnamon. Pulse a few more times to combine.
Spread the crumble topping evenly over the top of the pie.
Bake for 20 minutes. Loosely cover the top of the pie with foil, and return it to the oven for 40 minutes. The crust should be golden and the filling bubbly. Carefully remove the foil and let cool. I let mine cool overnight and served it the next day at room temperature with ice cream.
Recipe adapted from AllRecipes.com.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!