Strawberry Rhubarb Crumb Pie

2014-04-09
  • Yield : 9" pie
  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 60m

Fresh sweet strawberries and tart rhubarb fill a buttery gluten-free crust, topped with an oat and brown sugar crumb topping…need I say more? You can easily use wheat flour instead of the gluten-free flour if you prefer, simply sub it in 1:1 and leave out the xanthum gum.  The ingredient list looks really intense, but trust me it’s not. Most of the ingredients are used in all three parts of the recipe so it’s actually quite simple. You can leave out the crumb topping if you like as well, still delicious with or without. We harvested this rhubarb from the garden at our new home, and baked it into this pie a few hours later, so it was extra sweet. I hope you enjoy it too!

Ingredients

  • 1 1/4 cups Bob's Red Mill Gluten-Free Flour Blend
  • 1/4 tsp xanthum gum
  • 1/2 tsp salt
  • 1/2 cup coconut oil
  • 1/4 cup cold water, more as needed
  • Strawberry Rhubarb filling:
  • 1 lb fresh strawberries, de-stemmed and diced
  • 1 large or 2 small pieces rhubarb, about 1.5 cups, diced
  • 1/2 cup brown sugar, or equal parts sweetener of choice (if liquid sweetener, increase corn starch)
  • 3 Tbsp Bob's Red Mill Gluten-Free flour blend, or corn starch
  • 1/4 tsp salt
  • 1 Tbsp lemon juice
  • Crumb topping (optional)
  • 1 cup rolled oats (gluten-free if preferred)
  • 1/4 cup Bob's Red Mill Gluten-Free flour blend
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 cup brown sugar, or sweetener of choice
  • 2 Tbsps coconut oil
  • 1 Tbsp lemon juice

Method

Step 1

Begin by preheating oven to 350 degrees and lightly oiling a pie plate with a bit of coconut oil.

Step 2

Make your dough in a medium mixing bowl, combine all dry ingredients, whisk together. Add coconut oil and cut in with two forks or your fingers until it resembles coarse crumbs. Slowly drizzle in cold water, mixing with your hand, until dough comes together in a moist but not sticky ball. Place in fridge to chill a bit while you make fillings.

Step 3

In another bowl, combine all ingredients for strawberry filling. Diced fresh strawberries and rhubarb, sugar, salt, flour and lemon juice. Stir well to combine and let rest for 2-3 minutes. If after this time you see liquid pooling in the bottom of the bowl, add 1 Tbsp more flour and stir in. You do not want the filling to be too watery or you will have a runny pie.

Step 4

Make the crumb topping by mixing all the dry crumb ingredients in a small bowl, adding the coconut oil, and mixing it gently breaking it up with your fingers until crumbs begin to form. Drizzle with lemon juice and toss again to form crumbs.

Step 5

Place dough in oiled pie plate and press gently in all directions to fill plate evenly, pushing it up the sides as you go. You want a crust about 1/4" thick, it's ok if it doesn't go all the way to the top or if the edges look messy, it's perfect and "rustic" 🙂

Step 6

Pour filling in and smooth, top with crumbs, and cover with foil. Bake at 350 for 45 until crust is golden and filling is beautiful and bubbly. You can remove foil for last five minutes to get a nice golden crumb if you like. As hard as it is, LET IT COOL THOROUGHLY before you slice into it. About 15 minutes should do the trick. You will have a perfect spring pie to devour by yourself or with friends.

 

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

More From This Chef »
Average Member Rating

(1.8 / 5)

1.8 5 4
Rate this recipe

4 people rated this recipe

Related Recipes:
  • Sweet Potato Brownies

  • Vegan Gluten-Free Chocolate Peanut Butter Chickpea Pancakes

  • Fill Your Portobelly – Sweet Potato Stuffed Mushrooms

  • Jackfruit “Chicken” Noodle Soup

  • Banana Green Smoothie

Leave a Reply

Your email address will not be published. Required fields are marked *