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Strawberry Rhubarb Crumble Pie ~ strawberries and rhubarb combined in a one crust crumble topped pie for an easy spring dessert!


serves 10

Total time

65 minutes




  • 1 frozen deep dish pie crust, not thawed (I like Marie Callender's)
  • crumble
  • 1 cup all purpose flour
  • ⅔ cup sugar
  • ½ cup cold butter (cut in pieces)
  • 1 tbsp vanilla bean paste
  • filling
  • 1¼ cup sugar
  • ⅓ cup flour
  • 2 cups thin sliced rhubarb
  • 2 cups sliced strawberries


  1. Put the crumble ingredients in a food processor and pulse about 25 times, or until it resembles coarse crumbs. Pour it into a bowl, add the vanilla paste, and work it in with your fingers, I like to create some clumps in the mixture with my fingers by pressing it together to get a coarser crumble texture.
  2. Whisk together the sugar and flour for the filling in a large bowl. Add the fruit and toss to get it all coated with the flour sugar mixture.
  3. Transfer your frozen pie crust to one of your own pie plates if you like. Fill the frozen pie crust with the fruit filling. Top with the crumble topping.
  4. Put the pie on a baking sheet and bake for 50-60 minutes until golden and bubbling. Check the pie half way through and if it seems to be browning too quickly, lay a piece of foil loosely over the top.
  5. View the recipe instructions at The View From the Great Island

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