Rhubarb and Raspberry Pie With Oatmeal Crumble

Ingredients

• 1single pie crust
• 75 g (¾ cup)old-fashioned oats
• 63 g (½ cup)plain flour
• 100 g (½ cup, packed)light brown sugar
• ½ teaspoonsalt
• ½ teaspooncinnamon
• ¼ teaspoonground ginger
• 85 g (6 tablespoons)cold salted butter, cut into small pieces
• 480 g (4 cups), sliced into 6 mm (¼-inch) piecesrhubarb
• 510 g (3 pints; 18 ounces)raspberries
• 100 g (½ cup, packed)light brown sugar
• 50 g (¼ cup)granulated sugar
• 32 g (¼ cup)instant tapioca
• 1lime, zested
• ½ teaspoonground cardamom

Instructions

1. 1

   Shape the crust

   Roll the pie dough into a 30 cm (12-inch) round. Fit it into a 20 cm (8-inch) deep pie dish or a regular 23 cm (9-inch) pie pan, crimp the edges, then refrigerate.

2. 2

   Make the crumble

   In a medium bowl, combine the oats, flour, brown sugar, salt, cinnamon and ginger. Work in the pieces of butter until large clumps form, then refrigerate the topping until needed.

3. 3

   Heat the oven

   Position a rack in the lower third of the oven. Put a piece of foil or a baking sheet on the rack, then preheat the oven to 200°C (400°F).

4. 4

   Mix the filling

   In a large bowl, gently combine the rhubarb, raspberries, brown sugar, granulated sugar, instant tapioca, lime zest and cardamom. Stir gently and leave to stand for 15 minutes.

5. 5

   Fill and bake

   Take the crust out of the refrigerator and fill it with the rhubarb and raspberry mixture. Spread the crumble topping evenly over the fruit. Set the pie on the foil or hot baking sheet in the oven. Check after 30 minutes and tent the top if the crumble is browning too much. Continue baking for 45–55 minutes in total, or until the filling bubbles around the edges.

6. 6

   Cool and serve

   Remove the pie from the oven and let it cool for at least 4 hours. Store it in the refrigerator and serve with ice cream or whipped cream.

What is rhubarb and raspberry pie?

This American fruit pie brings together tart rhubarb and sweet, delicate raspberries beneath an oat crumble. It has the familiar shape of a pie but a topping that gives it some of the appeal of a fruit crumble.

The combination works because the fruit's sharpness balances the brown sugar topping. Lime zest and cardamom add a fragrant note without taking over the fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 482 calories, 6g protein, 83g carbs, 16g fat.

The crust, sugars and fruit provide most of the carbohydrates, while the butter in the crust and crumble contributes much of the fat. The fruit and oats contribute a little protein, but this is not a protein-led dish; balance a slice with yoghurt or a more substantial savoury meal.

The fruit filling

Rhubarb: Slice it into even 6 mm pieces so it softens at a similar rate throughout the filling.

Raspberries: Fold them in gently; they are delicate and can break down if stirred too vigorously.

Tapioca: Instant tapioca helps thicken the fruit juices as the pie bakes. Letting the filling sit for 15 minutes gives the ingredients time to mingle before baking.

Getting the crumble right

Cold butter: Keep it cold and work it into the dry ingredients until you have large clumps. These clumps give the pie a varied, crisp topping rather than a fine, even layer.

Even coverage: Scatter the crumble across the fruit so the top browns evenly. Refrigerating it while you prepare the filling helps it stay firm.

Baking and doneness

Hot surface: Baking the pie on the preheated sheet or foil in the lower third of the oven follows the recipe's setup and helps catch any juices that bubble over.

Visual cue: Check the crumble at 30 minutes and tent it if it is getting too brown. The pie is ready when the fruit filling bubbles around the edges, which can take 45–55 minutes.

Cooling takes time

Allow at least 4 hours for the pie to cool before serving. This gives the filling time to settle, making it easier to cut into slices.

Plan for the long rest when choosing when to bake it; the cooling time is part of the recipe, not a step to rush.

Serving ideas

A scoop of ice cream or a spoonful of whipped cream is suggested alongside the pie. Their creamy texture makes a contrast with the tart fruit and crunchy topping.

Serve slices after the pie has cooled and been refrigerated as directed. Keep any extra topping or accompaniments separate until serving.

Recipe notes & tips

• Keep the butter cold so it forms clumps in the crumble.
• Handle the raspberries gently to keep more of them intact.
• Use the lower-third oven rack and the preheated sheet or foil as directed.
• Check the topping after 30 minutes and tent it if it is browning too quickly.
• Wait at least 4 hours before slicing so the filling can settle.

Variations

• Add orange zest: Use it in place of the lime zest for a different citrus note.
• Change the spice: Swap the cardamom for a little extra cinnamon.
• Use mixed berries: Replace some raspberries with another berry, keeping the fruit quantity similar.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside a slice.
• Try a nutty topping: Replace some of the oats with chopped nuts.

Common mistakes to avoid

• Warm butter: The crumble can lose its clumps; start with cold butter and chill the topping.
• Rough mixing: The raspberries can turn mushy; stir the filling gently.
• Skipping the rest: The filling may be loose when cut; cool the pie for at least 4 hours.
• Ignoring the topping: It can brown before the filling is done; check at 30 minutes and tent if needed.
• Cutting too soon: The fruit may spill out; wait until the pie has cooled before slicing.

How to store

Store the cooled pie in the refrigerator. The recipe does not specify a storage duration; reheat individual slices gently if you prefer them warm.

Frequently asked questions