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Sliced strawberry-rhubarb pie crisp with almond-oat streusel toppings on a dark grey patterned working space adorn with fresh strawberries.

How to make the best strawberry rhubarb pie crisp?

Gorgeous red fruit bubbling underneath crunchy and buttery almond and oats toppings. One of the most delicious pie desserts I ever had
Prep Time 10 mins
Cook Time 50 mins
Inactive chilling and cooling 2 hrs
Total Time 3 hrs
Course Dessert
Cuisine American
Servings 10 serving
Calories 2801 kcal


  • 9" Pie dish, Standing mixer


All-purpose pie crust/ Cut in half and save the other half for another recipe.


    • 32 grams | 1/4 Cup All purpose flour
    • 100 grams | 1/2 Cup Light brown sugar
    • ¼ teaspoon Salt
    • 113 grams | 1/2 Cup Butter, chilled
    • 80 grams | 1 cup Old fashioned rolled oats
    • 35 grams | 1/2 cup Sliced almond
    • ½ teaspoon Grated nutmeg (optional)


    • 435 grams | about 3 cups Strawberry, hulled and quartered
    • 454 grams | about 3 cups Rhubarb, sliced into 1/2-inch
    • 150 grams | 3/4 cup Granulated Sugar
    • 23 grams | 2 tablespoons Quick-cooking tapioca or 3 tablespoons /15 grams, tapioca flour
    • 25 grams | 3 tablespoon cornstarch
    • 6 grams | 1 tablespoon lemon zest


    • Preheat the oven to 375°F.


    • Roll the chilled dough to twelve-inch in diameter. Roll the dough over your rolling pin then unroll centering over the dish. Gently press the bottom and sides to conform to the shape of the pie dish. Tuck in any excess dough in and under towards the dish as you crimp the dough.
      Rolled pie crust on a silicone mat
    • To crimp the dough, make a "V" with two fingers on one hand on the outside of the dough and the index finger on the other hand, to make an indent opposite in between the 'V".
      Crimp pie crust in a glass baking dish on top of a silicone mat
    • Put it back in the fridge while preparing the filling.


    • Using a food processor, add the flour, sugar, salt, nutmeg, and cubed butter. Pulse until the butter creates fine crumbs. Transfer into a medium-size bowl and add the oats and almonds. Stir to combine
    • Using the largest hole of the grater box, Butter must be kept whole and at least in the freeze for 30 minutes. Grated using the large hole. Add with the rest of the ingredients and stir to fully combine.


    • Combine the rhubarb and strawberry in a large bowl. In another bowl, combine tapioca, corn starch, sugar, and lemon zest, whisk to combine then add with the fruits and stir to incorporate.


    • Pour the filling into the prepared pie crust. Generously scatter the toppings. Place pie at the bottom shelf of the oven and bake for 50 minutes or until the pie is bubbling and the toppings are nicely brown.
      Raw pie dough on a baking dish filled with strawberry-rhubarb filling topped with almond and oat streusel toppings
    • Let it cool for at least an hour or more before slicing.⅐
      Nicely brown strawberry-rhubarb crisp on a dark granite counter top


    • For the toppings, use pecans or walnuts or add an extra  1/2 cup of oats if almond is not available
    • Use 7 tablespoons of corn starch if not using Tapioca.
    • Use 5 tablespoons of quick-cooking tapioca or 7 and 1/2 tablespoons tapioca flour.
    • When using frozen rhubarb and strawberry, add an extra tablespoon of each of the thickeners.


    Serving: 10Calories: 2801kcalCarbohydrates: 431gProtein: 30gFat: 117gSaturated Fat: 61gPolyunsaturated Fat: 11gMonounsaturated Fat: 37gTrans Fat: 4gCholesterol: 243mgSodium: 1449mgPotassium: 2717mgFiber: 31gSugar: 276gVitamin A: 3342IUVitamin C: 300mgCalcium: 719mgIron: 10mg
    Keyword Pie crisp, Pie,, Rhubarb, strawberry
    Tried this recipe?Let us know how it was!