Strawberry Rhubarb Crumb Pie

I’m amazed that rhubarb is still available in the market in August! The strawberries are gorgeous, and I just had to make another pie – this time with a crumb topping. It got rave reviews!

• 1 1/2 cups rhubarb, sliced
• 2 1/2 cup strawberries, quartered
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• juice of half of a lemon
• 1 unbaked pie crust

For the topping:

• 1/2 cup oats
• 1/2 cup flour
• 1/4 cup light brown sugar
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 6 tablespoons butter, melted

1. Preheat oven to 350º. Roll out pie dough, ease it into pie plate, and flute the edge of the crust.
2. In a large bowl, toss the fruit with the sugar and cornstarch, add lemon juice. Scoop the fruit into the pie shell.
3. In a medium bowl combine the oats, flour, brown sugar, cinnamon, salt, and melted butter. Sprinkle evenly over the pie and bake for 45 to 55 minutes until the topping is golden. Let cool completely before serving.