Roasted Strawberry Rhubarb Pie with Crumble Topping Recipe

I absolutely love this Roasted Strawberry Rhubarb Pie with Crumble Topping Recipe because it brings together the perfect balance of tartness and sweetness that feels like summer on a plate. When I first tried roasting the fruit before baking the pie, it transformed the filling into this deeply flavorful, jam-like concoction that makes every bite incredible. You’ll find that roasting also reduces the baking time later, making the whole process smoother.

This pie works beautifully during strawberry and rhubarb season—in spring or early summer—but honestly, once you make this Roasted Strawberry Rhubarb Pie with Crumble Topping Recipe, you’ll want to make it anytime you can get your hands on fresh berries and rhubarb. The crumble topping adds an irresistible texture contrast that makes the pie feel indulgent yet approachable, perfect for family dinners or casual get-togethers.

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Ingredients You’ll Need

These ingredients come together in such a naturally delicious way. Fresh, ripe strawberries paired with tart rhubarb make the filling sing, while the crumble topping brings just the right amount of sweetness and texture.

• Pie dough: Homemade or store-bought works; just make sure it’s well-chilled for easy rolling and flakiness.
• Strawberries: Fresh and hulled, quartered for even roasting and juicy filling.
• Rhubarb: Chopped into bite-sized pieces; its tartness balances the strawberries beautifully.
• Granulated sugar: Helps sweeten and soften the tart rhubarb and strawberries during roasting.
• Fresh lemon juice: Enhances the fruit’s brightness and balances sweetness.
• All-purpose flour: For the crumble topping, providing structure and a satisfying bite.
• Light brown sugar: Adds a hint of molasses flavor and moisture to the crumble.
• Rolled oats: Gives the crumble a rustic, hearty texture.
• Kosher salt: A tiny pinch to enhance all the flavors.
• Unsalted butter: Cut into cubes and worked into the crumble for richness and crispness.

Variations

I love to switch things up depending on the occasion and what I have on hand. Experimenting with different toppings or adding spices keeps this pie exciting, and you should definitely feel empowered to personalize it too!

• Spiced Crumble: Once, I added cinnamon and nutmeg to the crumble, and it gave the pie a cozy, autumnal vibe that my family adored.
• Nutty Twist: Toss in some chopped pecans or walnuts to the crumble for extra crunch and flavor—it’s a game changer!
• Gluten-Free Version: Use a gluten-free flour blend in the crumble and pie dough if you want a gluten-free treat without sacrificing texture.
• Raspberry Substitute: If you can’t find rhubarb, try using raspberries or a mix of berries — though the tartness won’t be quite the same.

How to Make Roasted Strawberry Rhubarb Pie with Crumble Topping Recipe

Step 1: Roast the Strawberries and Rhubarb

Start by preheating your oven to 325°F and lining a baking sheet with parchment paper. Toss your quartered strawberries and chopped rhubarb in granulated sugar and fresh lemon juice, then spread them in an even layer on the sheet. Roast for about 2 to 2 ½ hours until the mixture condenses into a thick, jam-like filling. Stir occasionally, especially if you notice the edges getting too dark—this roasting step is crucial for deepening the fruit’s flavor and reducing excess moisture.

Step 2: Prepare and Blind Bake the Pie Crust

While the filling roasts, roll your pie dough into a 14-inch round and carefully fit it into a 9-inch pie plate. Trim any uneven edges, fold under the excess dough, and crimp to create a nice, sturdy crust edge. Dock the bottom with a fork to prevent bubbling, then chill the crust in the fridge for 20 minutes. Line it with parchment and fill it with pie weights or dried beans, then bake at 400°F for 20 minutes. Remove the weights and parchment, reduce the oven to 375°F, and bake for another 15-20 minutes until the crust is dry and golden. If the edges brown too fast, cover them with foil or use a pie shield.

Step 3: Make the Crumble Topping

Mix together flour, brown sugar, rolled oats, and salt in a small bowl. Add the cubed unsalted butter and work it in with your fingers until the mixture looks crumbly but moist enough to hold together when pressed. This crumbly topping is what adds so much character to the pie, so make sure the butter is cold to get those perfect, crunchy bits.

Step 4: Assemble and Bake the Pie

Once your crust is baked and cooled slightly, spoon in the roasted fruit filling and smooth it out evenly. Sprinkle the crumble topping generously over the filling and bake the pie until the crumble turns golden brown and crisp, about 18-22 minutes. Let the pie cool completely before slicing—it really helps the filling set up beautifully.

How to Serve Roasted Strawberry Rhubarb Pie with Crumble Topping Recipe

Garnishes

I love to serve this pie with a scoop of vanilla ice cream or a dollop of lightly whipped cream—both options mellow out the tangy filling and add a creamy richness. Sometimes, I sprinkle a little coarse sugar or fresh mint leaves on top for a pretty garnish that makes the dessert look extra special.

Side Dishes

This pie pairs wonderfully with a simple cup of coffee or herbal tea. If it’s a brunch occasion, I like pairing it with a fresh fruit salad or a light green salad to balance the sweetness. My family especially enjoys it alongside lemony cocktails or sparkling water with fresh berries.

Creative Ways to Present

For celebrations, I’ve served this pie in mini tart shells topped with individual crumble portions—it’s adorable and perfect for parties. Another fun twist is layering the filling and crumble in clear glass jars to showcase the vibrant colors, making a rustic yet elegant dessert display.

Make Ahead and Storage

Storing Leftovers

Store leftover pie airtight in the fridge for up to 4 days. I usually cover the pie loosely with foil or plastic wrap to keep the crumble topping crisp. It tastes fantastic chilled or at room temperature, so plan to enjoy it within a few days for the best experience.

Freezing

If you want to freeze the pie, I recommend freezing it before the final bake—once assembled with the filling and crumble topping. Wrap it tightly with plastic wrap and foil, then bake directly from frozen, adding extra time. This trick saved me last summer when I prepped dessert ahead of time for a big family gathering.

Reheating

To reheat, warm slices in a 350°F oven for about 10 minutes to revive the crisp crumble and soften the filling nicely. Avoid microwaving because it tends to make the crust soggy and the topping lose its signature crunch.

FAQs

Final Thoughts

This Roasted Strawberry Rhubarb Pie with Crumble Topping Recipe is one of those desserts that feels like a warm hug on a plate. Every time I make it, I’m reminded why simple ingredients and a little roasting can turn into something extraordinary. I hope you’ll try making this pie soon—it’s a crowd-pleaser that you’ll want to come back to season after season. Trust me, once you experience how wonderfully the flavors meld and how the crumble adds that perfect crunch, this pie will become your new favorite too.

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