Description
This Gluten Free Strawberry Rhubarb Pie with Crumb Topping features a flaky gluten-free crust, a sweet-tart strawberry rhubarb filling, and a buttery spiced crumble topping for the perfect seasonal dessert.
Ingredients
Scale
- 1 1/4 cups gluten-free all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 8 tablespoons cold unsalted butter
- 6–8 tablespoons ice water
- 1 lb fresh strawberries, hulled and sliced
- 1 lb rhubarb, sliced into 1/2-inch pieces
- 1/3 cup turbinado sugar
- 1/4 cup coconut sugar or light brown sugar
- 3 tablespoons cornstarch or tapioca starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1/2 cup gluten-free rolled oats
- 1/2 cup gluten-free all-purpose flour (for topping)
- 1/3 cup turbinado sugar (for topping)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon kosher salt (for topping)
- 5 tablespoons cold unsalted butter (for topping)
- 1/3 cup unsweetened coconut flakes
- 3 tablespoons sliced almonds
Instructions
- Prepare the crust by mixing gluten-free flour, sugar, and salt. Cut in cold butter until crumbly, then add ice water gradually until the dough forms.
- Shape the dough into a disk, wrap it, and refrigerate for 30–60 minutes.
- Roll out the dough into a 12-inch circle and transfer it to a 10-inch pie dish. Trim and crimp the edges, then chill again.
- Preheat oven to 400°F (200°C).
- In a bowl, combine strawberries, rhubarb, sugars, cornstarch, lemon juice, zest, and salt. Let sit for 10 minutes.
- Make the crumb topping by mixing oats, flour, sugar, spices, and salt. Work in butter until crumbly, then stir in coconut flakes and almonds.
- Fill the chilled crust with the fruit mixture, draining excess liquid if needed.
- Top evenly with crumb topping.
- Bake at 400°F for 15 minutes, then reduce heat to 350°F (175°C) and bake for 25–30 minutes until golden brown.
- Cool for 1–2 hours before slicing and serving.
Notes
- Chill the dough well to prevent shrinking and cracking.
- Drain excess liquid from the filling to avoid a soggy crust.
- Cover loosely with foil if the topping browns too quickly.
- Let the pie cool completely for clean slices.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg