Apple Rhubarb Crumble Pie

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I wasn’t sure at all what to post and then one of my great foodie friends, Kim from Pass the Pocky, made a strawberry rhubarb pie today for her husband that she posted on Facebook and then I realized that I had this recipe for an apple rhubarb crumble pie which I hadn’t shared yet! Oh and don’t worry, I’m planning to post the recipe this week too! In case you can’t wait, you can visit her blog right here to get the recipe!

photo by ngould
Pies and tarts with baked apples in it just have to be my favorite classic dessert. There’s just something cozy about apples for me. They could have been my first fruit that my mom gave me growing up. I do remember those lunch boxes she sent me to school with that always had a fresh apple in it or apple something like an apple tart or turnover! I didn’t care which, I just loved apples no matter what. I like tarty apples and this recipe mixed with rhubarb uses them which touches my heart!
I’m still working on what desserts I’d like to make for this holiday season and I’m considering adding this recipe to my already long list. I want to do just two since it’s just me and hubby and even with our big sweettooths, we can’t eat six or seven desserts! So far my list contains Ice-Cream Carrot Cake, Cranberry Muffins, Fresh Blueberry Pie, Almond and Mixed Berry Shortcakes, and Lemon-Glazed Blueberry Cake. I may need to do a voting cause I’d love to make all of these!

Almond Rhubarb Crumble Pie
I took a little help with the crust for this recipe, I do love shortcuts here and there from time to time. 
1 unbaked 9-inch pie shell
1-1/2 pounds rhubarb stalks
2 to 3 medium tart apples (cored, peeled, and sliced)
1/3 cup water
3 tablespoons all-purpose flour
3/4 cup sugar

1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
Powdered sugar

Heat oven to 350°. Prepare pie shell or thaw a frozen pie shell.

Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb, apples, and water in a medium saucepan.
In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb/apple mixture. Stir well and bring just to a boil. Reduce heat to medium low. Cover, but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. Spoon filling into the prepared pie shell.

With a pastry blender or fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly. Then let cool for about 15 minutes and top with powdered sugar. Serve with vanilla ice cream or frozen yogurt.
Check out this post >>  Make a Simple Italian Vinaigrette

Kim McDougal