How To Make Strawberry Rhubarb Almond Crumble Pie
Topped with a buttery almond crumble, this crumble pie combines sweet and tart flavors with a lemon-infused strawberry and rhubarb filling.
Preheat the oven to 425 degrees F.
In a mixing bowl, whisk together the granulated sugar, cornstarch, and salt.
Place sliced strawberries and rhubarb in a large mixing bowl.
Add in lime juice, then add granulated sugar mixture and toss rhubarb mixture until evenly coated. Set aside.
In a mixing bowl, stir together the flour, brown sugar, salt, and seeds of ½ vanilla bean.
Add the butter pieces and almonds, then work the mixture together with fingertips until the mixture resembles coarse crumbs.
Toss the strawberry rhubarb mixture once more, then pour into a 9-inch pie crust. Sprinkle top evenly with almond crumble mixture.
Bake in the oven for 15 minutes, then reduce the oven temperature to 350 degrees F. Tent the pie with foil, and continue to bake for 45 to 50 minutes longer, until crumble is golden brown and filling is bubbling.
Remove from oven and allow to rest on a cooling rack at room temperature for 30 minutes before slicing.
Serve with sweetened whipped cream or vanilla ice cream, and enjoy!
- Calories: 467.65kcal
- Fat: 21.28g
- Saturated Fat: 8.78g
- Trans Fat: 0.35g
- Monounsaturated Fat: 8.24g
- Polyunsaturated Fat: 2.65g
- Carbohydrates: 66.05g
- Fiber: 4.24g
- Sugar: 31.42g
- Protein: 5.63g
- Cholesterol: 41.16mg
- Sodium: 234.36mg
- Calcium: 99.95mg
- Potassium: 372.82mg
- Iron: 1.84mg
- Vitamin A: 82.70µg
- Vitamin C: 38.45mg
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