Strawberry Rhubarb Crumble Pie

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.