Bright and full of flavor, each bite of this delicious Strawberry Rhubarb Crumble Pie is a taste of summer. Use a frozen pie crust to make this pie come together in a flash!
In a medium-sized mixing bowl, combine the rhubarb, strawberries, ⅓ cup granulated sugar, and 1 tbsp cornstarch. Mix well until everything is coated with sugar and cornstarch.
Pour the mixture into the pie crust.
Next, in a small bowl, combine the old-fashioned oats, all-purpose flour, brown sugar, 2 tbsp granulated sugar, ground cinnamon, and salt. Mix well.
Now add the melted butter and mix until the mixture is completely combined. Use your hand to sprinkle the crumble mixture evenly on top of the strawberry/rhubarb mixture in the pie crust.
Place the pie tin on a cookie sheet in case the filling bubbles over. Place in oven and bake for 45-55 minutes or until filling is thickening and the crumble top is lightly browning.
Allow to cool most of the way before serving warm with ice cream. Yum! ...or you can let it cool completely. Pie can be made ahead of time and refrigerated (covered tightly) for 3-5 days before serving.
Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/strawberry-rhubarb-crumble-pie/