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Dessert for 8

Rhubarb Raspberry Crumble Pie

Rhubarb and raspberries bake beneath an oatmeal crumble in a crust, then cool until the filling sets.

$3.19per serving $$
335 minstart to table
8servings

AmericanVegetarianKid-friendlyDessertsSpringSummer

Ingredients

  • 1 single pie crust
  • 3/4 cup old fashioned oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 6 tbsp cold salted butter
  • 4 cups rhubarb
  • 3 pints raspberries
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup instant tapioca
  • 1 lime
  • 1/2 tsp ground cardamom

Steps

  1. Whisk the oats, flour, brown sugar, salt, cinnamon, and ginger in a bowl, then cut in the cold butter until crumbly.
  2. Heat the oven to 425 F and place the pie crust in a 9-inch pie pan.
  3. Mix the rhubarb, raspberries, brown sugar, granulated sugar, tapioca, lime juice and zest, and cardamom in the crust.
  4. Sprinkle the crumble evenly over the fruit.
  5. Bake at 425 F for 20 minutes, then reduce the heat to 375 F and bake for 40 to 50 minutes, until bubbling.
  6. Cool the pie on a rack for at least 4 hours before slicing.

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