Strawberry Rhubarb Pie with Crumb Topping

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March 7, 2017

Recipe by Snixy Kitchen

    Ingredients

    Pie Crust

    1¼ cups gluten-free all-purpose flour (like Cup4Cup)

    ½ teaspoon salt

    1 teaspoon cane sugar

    8 tablespoons cold butter

    6 to 8 tablespoons ice water

    Filling

    1 lb strawberries, hulled and sliced

    1 lb rhubarb, sliced to ½-inch slices

    ⅓ cup turbinado sugar

    ¼ cup coconut sugar (or light brown sugar)

    3 tablespoons cornstarch (or tapioca starch)

    1 tablespoon lemon juice

    ¼ teaspoon salt

    zest from 1 lemon

    Crumb Topping

    ½ cup rolled oats

    ½ cup gluten-free all-purpose flour

    ⅓ cup turbinado sugar

    1 teaspoon ground cinnamon

    ½ teaspoon ground ginger

    3 cardamom pods (or ¼ teaspoon ground cardamom)

    ¼ teaspoon salt

    5 tablespoons cold butter

    ⅓ cup flaked unsweetened coconut

    3 tablespoons sliced almonds

    Other Tools

    10" pie dish

    kitchen shears

    Directions

    1For directions visit Snixy Kitchen

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