Recipe of the Month
Strawberry Rhubarb Crumble Pie
  • 1 9" Unbaked Deep Dish Pie Shell

FILLING

  • 3 cups Rhubarb (about 1 pound) -- sliced 1/2" thick
  • 3 cups strawberries -- washed and halved
  • 1/2 cup light brown sugar -- packed
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon -- ground
  • 2 Tablespoons flour
  • 2 Tablespoons tapioca
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

CRUMBLE TOPPING

  • 3/4 cup flour, all-purpose
  • 1/2 cup light brown sugar -- packed
  • 2/3 cup oatmeal
  • 1/2 cup butter -- cubed
  • 1/2 teaspoon cinnamon
  • 2 Tablespoons oatmeal

Preheat the oven to 375F

In a large bowl mix together all the filling ingredient. Let sit together for 30 minutes.

Brush the pie crust with milk. Bake for 10 minutes. Remove and let cool.

In a food processor mix the crumble topping ingredients except for the last 2 Tablespoons of oatmeal. Process until a crumb is formed, stir in the remaining oatmeal.

Put all of the filling into the pie shell, Sprinkle the crumble topping over the filling generously.

Bake for 35 - 45 minutes until the crust is golden and the filling is bubbling. Cool for at least 1 hour. Cut and enjoy.

David Michael & Co. • 10801 Decatur Road • Philadelphia, PA 19154 • 1-800-DM-FLAVORS

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