Slightly sweet, slightly tart, this Gluten-Free Strawberry Rhubarb Crumble Pie is baked in a tender flaky crust and topped with an oatmeal crumb crust. Sugar-free option!
A slice of this Gluten-Free Strawberry Rhubarb Crumble Pie may be just what you need today, so let's bake one! If you love crumb-topped pie like Dutch Apple Pie, or easy desserts like Strawberry Rhubarb Crisp, you'll probably love this easy-to-make Strawberry Rhubarb Crumble Pie, too.
Baked in a tender gluten-free pie crust, it's filled with fresh sweet sliced strawberries and chopped rhubarb and it's flavoured with hints of orange. Did I mention you can successfully make it sugar-free?
Topped with a buttery oatmeal crumb crust, there's no need to fuss with a top crust made from pastry. And if you've tried making a perfectly formed crust with gluten-free pastry, you'll know why I opted for a crumble crust!
I used this same pastry recipe to make my Gluten-Free Strawberry Rhubarb Galette. We loved it so much that I decided we needed another pie, this one with a crumble top!
gluten-free pie crust: recipe and instructions are in the recipe card below
strawberries: fresh. I haven't tried this recipe with frozen strawberries. If you do, make sure they are very well drained to avoid ending up with a soggy pie.
rhubarb: same advice applies. If using frozen rhubarb, pat it dry first to absorb excess moisture.
sweetener: sugar or coconut sugar or Lacanto Monkfruit sweetener with erythritol (which is what I used)
cornstarch: or arrowroot powder or instant tapioca for thickening the filling
orange zest: for an added layer of flavour
orange juice: just a tablespoon of freshly squeezed juice
vanilla: pure vanilla extract
For the crumble topping: rolled oats, almond flour (or oat flour), butter, and sweetener (choices as above)
You'll need to make the pastry for the pie ahead of time, as it needs to be chilled in the fridge for a few hours, or even overnight. You'll find complete instructions for making the pastry in the recipe card below. It's a snap when you use a food processor.
Once you're ready to bake the pie, roll the dough on a pastry mat or sheet of parchment paper. You will likely need a little extra tapioca flour to sprinkle on the dough to make it easier to work with.
Next, prepare the component parts of this recipe. Start by slicing the strawberries, chopping the rhubarb and mixing them with sweetener and thickener.
Next, prepare the crumble topping. Soften butter and combine it with rolled oats, almond flour and sweetener, using a fork or even your fingers to make a crumbly mixture.
Now, fill the chilled pie crust with the strawberry-rhubarb mixture. If you find there is liquid at the bottom of the bowl of fruit, leave it behind and just spoon the fruit into the pie crust. Sometimes strawberry rhubarb pie can be a bit of a watery mess if the berries are particularly juicy. You'll notice I used a full ¼ cup of cornstarch to thicken the filling. If you'd like, you can use instant tapioca as a thickener, instead of cornstarch. Use the same amount. For more information on thickening with tapioca, see this article, How to Use Tapioca for Pies.
And finally, gently press the crumble topping over all, cover the edges of the crust with a pie shield or a strip of aluminum foil and bake until deep golden brown.
Serve warm, or cool completely if you want neat and tidy slices. It's absolutely delicious as is, and even better with a dollop of whipped cream or a scoop of vanilla ice cream. Cover and refrigerate leftovers.
Frequently asked questions
Yes, you can freeze this crumb-crust pie. Three or four months down the road, you'll be glad you did when you have a pie ready to serve!
Bake the pie as directed and allow it to cool completely. Place it in a freezer bag, seal, label and freeze it for up to 4 months.
Thaw at room temperature, then slice and enjoy. You can also serve it warm. After thawing, bake it in a 400°F. degree oven for about 15 - 20 minutes or until warmed through.
You could also freeze it before baking, if you'd like. Assemble it as directed, then seal it in a freezer-safe bag or wrap it tightly with foil, label and freeze.
I haven't tried freezing this Strawberry-Rhubarb Pie before baking. However, I suggest that when you're ready to bake it, unwrap the pie, but don't thaw it. Cover it with foil and bake in a preheated oven at 450°F. for 15 minutes. Reduce the oven temperature to 375°F. and bake for 15 minutes more. And finally, uncover it and bake for up to an hour or until the filling is bubbly and the crust is golden.
Tips for slicing and serving a crumble crust pie
While warm fruit pie is heavenly, it's best to transfer the pie plate to a wire rack and let it cool for a few hours. If you cut into it right away, the filling will be runny and it will be hard to get a clean slice.
Enjoy it now or enjoy it later! And if you make it, snap a picture and tag me @flavourandsavour on Instagram. I love seeing what you make!
Gluten-Free Strawberry Rhubarb Crumble Pie
- 1 cup almond flour, blanched, finely ground
- 1 cup tapioca flour
- ½ tsp sea salt
- ½ cup butter, chilled and cubed
- 1 large egg
- 1 tsp honey
Strawberry Rhubarb Pie Filling
- 16 oz. fresh strawberries, washed, hulled and halved or quartered depending on their size. (about 3 cups)
- 5 oz. fresh rhubarb, chopped (about 3 cups)
- ⅔ cup sugar, or Lacanto Monkfruit sweetener with erythritol
- ¼ cup cornstarch, or instant tapioca
- ¼ tsp sea salt
- 1 tsp orange zest
- 1 tbsp orange juice
- ½ tsp pure vanilla extract
- Combine almond flour, tapioca flour, salt and cubed butter in a food processor. Pulse until butter is in pea-sized pieces. Add egg and honey and continue to pulse until dough comes together. Don't over process. Turn dough out on to a piece of plastic wrap. Form into a disc 6 - 8 inches in diameter, wrap tightly and and refrigerate for at least 2 hours or overnight. Dough can be made up to 5 days in advance if wrapped and refrigerated. You can also freeze it for 3 - 4 months.
- When ready to make pie, roll pastry dough to a round 12 inches in diameter on a plastic pastry mat or a sheet of parchment paper. Use a little extra tapioca flour to help prevent the dough from sticking to the paper and the rolling pin.
- To make transferring the rolled dough to the pie plate easier, invert the pie plate over the rolled out dough. Carefully lift and flip the parchment paper (or pastry mat) with the dough and the inverted pie plate. Gently press the dough into place, pinching any tears together with your fingers. Form a fluted edge, if desired. Store in the refrigerator while you prepare the filling.
Strawberry Rhubarb Pie Filling
- Preheat oven to 400°F.
- Wash and hull strawberries, then slice into halves or quarters, depending on their size.
- Wash and chop rhubarb stalks into pieces about ½ to ¾ inch long.
- Prepare the crumb crust topping. Soften or melt butter and combine with rolled oats, almond flour and sweetener of your choice, using a fork or your fingers to make a crumbly mixture. Set aside.
- Combine the sweetener, cornstarch, orange zest, orange juice and vanilla. Toss with the strawberries and rhubarb.
- Remove the pastry dough in the pie plate from the fridge and fill with the strawberry rhubarb mixture.
- Top with the crumble topping, gently pressing into place and covering the fruit completely.
- Use a pie shield or a strip of aluminum foil to cover the edges of the pie crust. Place the pie on a baking sheet to prevent spills in the oven.
- Bake for 10 minutes at 400°F. then reduce the temperature to 350°F. and bake for 35 - 40 minutes or until crust is deep golden brown. Check at 30 minutes and cover the pie with foil if the topping is browning too quickly.
- To make slicing easier, transfer to a wire rack and cool before cutting.
- Serve as is, or with whipped cream, coconut whip, or ice cream. Store leftovers covered in the refrigerator.
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