Description
This hybrid dessert combines the flaky, buttery crust of a pie with the crispy, caramelized oat topping of a crumble.
Ingredients
Units
Scale
- 6 ounces bleached all-purpose flour (1 1/4 cups)
- 1 stick cold unsalted butter—5 tablespoons cut into 1/4-inch dice, the rest left whole
- 1/4 cup cold plain, non-fat Greek yogurt
- 1/2 teaspoon salt
- 3 tablespoons cold water
- 3 tall rhubarb stalks, rinsed and cut into 1/2 inch chunks
- 1 pound strawberries, hulled and halved
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 375°F.
- In a food processor, pulse the flour with the salt. Add the diced butter and pulse until the mixture resembles coarse meal.
- Add the Greek yogurt and cold water, and pulse until the dough comes together.
- Roll out the dough and fit it into a 9-inch pie plate. Refrigerate until firm, about 30 minutes.
- In a large bowl, toss the rhubarb and strawberries with the granulated sugar, brown sugar, cornstarch, vanilla, cinnamon, and salt.
- Pour the filling into the pie crust.
- In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture is crumbly.
- Sprinkle the crumble topping over the filling.
- Bake the pie for about 1 hour, until the filling is bubbling and the topping is golden.
- Let the pie cool completely before serving.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 15
- Carbohydrates: 55
- Fiber: 3
- Protein: 4