It’s strawberry season! Which means all the food bloggers will be putting out strawberry rhubarb recipes of some sort and I would be amiss if I didn’t join in 😉 I decided to make a pie crumble because I wanted crumble and Matt wanted pie. I notice that that’s been a trend here on this blog. Matt and I each want something different so I compromise and combine what we want. And you know what, I am definitely okay with that if what I come up with is as good as this pie crumble…pirumble….crumie? Anyway, name aside, this pie-crumble was very good. The crust is made partly with oats so it has nice nutty flavor and the crumble on top gives it a good crunch. It’s quite simple to do though so I do hope you give it a try!
STRAWBERRY RHUBARB PIE CRUMBLE
For the crust:
- 1 cup oat flour
- 1/2 cup of whole wheat flour
- 2 tablespoons cornstarch
- 3.5 tablespoons coconut oil or butter
- 1.5 tablespoons raw honey (or maple syrup if vegan)
- 3.5 tablespoons ice cold water
- pinch of salt
For the filling:
- 2 cups rhubarb, chopped into 1/2 to 1 inch pieces
- 2 heaping cups hulled strawberries, chopped into quarters or halves depending on size
- juice of 1 lemon
- 6 tablespoons maple syrup
- 1 teaspoon vanilla
- 3 tablespoons arrowroot powder
For the crumble:
- 1 cup oat flour
- 1/2 cup chopped pecans/brazil nuts (or whatever nuts you prefer)
- 1/3 cup rolled oats
- 3 tablespoons coconut oil
- 2 tablespoons maple syrup
- Preheat the oven to 350 F.
- Make the crust first. Mix the dry ingredients together and then make a well in the center. Add the wet ingredients (the honey, coconut oil, and water) and mix until you have formed a ball. Cover and put in the fridge for about 20 minutes.
- While the crust is in the fridge, you can make the filling. Place a pan over medium heat and add the rhubarb to it. Cook for about 7 minutes until it starts to soften. Then, add the strawberries in. At this point you can also add the maple syrup, lemon juice and vanilla. Cook until the strawberries start to break down and release their juices a little, about another 3-5 minutes.
- Add in the arrowroot powder and mix it in and let it thicken. See above for a picture of how the filling should look. Once this is ready turn off the heat and set aside.
- Next you can pre-bake the crust. Take the dough ball out of the fridge and press it into a 9 inch pie pan. It does not need to be rolled out, just press it in. When it covers the bottom, poke a few holes in it with a fork and place it in the oven. Bake for 13 minutes.
- While the crust is pre-baking, you can make the crumble topping. Mix all the dry ingredients together and then add the wet in.
- Put the filling on top of the crust and the crumble on top of that and bake it for about 35 minutes or until the crumble just starts to get a little color. Let cool and serve.