Pineapple Rhubarb Crumble Pie
Indulge your taste buds with the perfect balance of sweet and tangy flavors in this Pineapple Rhubarb Crumble Pie. Combining the juicy tropical sweetness of pineapple with the tart, seasonal charm of rhubarb, this pie is a vibrant twist on a classic crumble dessert. Nestled in a buttery pie crust, the luscious fruit filling is enhanced with a touch of ground ginger and lemon juice, creating a delightful depth of flavor. A golden, crisp crumble topping made with brown sugar, rolled oats, and cold butter adds irresistible texture and warmth to every bite. Easy to prepare in just over an hour, this pie is a show-stopping treat for summer picnics, cozy gatherings, or any occasion. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an unforgettable dessert experience. If you’re searching for the ultimate fruity crumble pie recipe, look no further than this Pineapple Rhubarb Crumble Pie—sure to become a family favorite!
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (store-bought or homemade)
- 3 cups Rhubarb, chopped into 1/2-inch pieces
- 1.5 cups Pineapple, diced (fresh or canned, drained if using canned)
- 0.75 cup Granulated sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Ground ginger
- 2 tablespoons Unsalted butter, melted
- 0.75 cup All-purpose flour
- 0.5 cup Brown sugar, packed
- 0.5 cup Rolled oats
- 0.33 cup Unsalted butter, cold and cubed
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie pan, pressing it into the edges and trimming any excess. Set aside.
In a large mixing bowl, combine the chopped rhubarb, diced pineapple, granulated sugar, cornstarch, lemon juice, and ground ginger. Stir until the fruit is evenly coated. Set the mixture aside to allow the flavors to meld.
In a separate medium-sized bowl, prepare the crumble topping. Mix together the melted butter, all-purpose flour, brown sugar, rolled oats, and salt until crumbs form. Use your fingers to work in the cold, cubed butter until the mixture resembles coarse crumbs.
Spoon the fruit filling evenly into the prepared pie crust, spreading it to the edges.
Sprinkle the crumble topping evenly over the fruit filling, ensuring the entire surface is covered.
Place the pie on a baking sheet to catch any overflow, and bake in the preheated oven for 45-50 minutes, or until the filling is bubbling and the crumble topping is golden brown.
Remove from the oven and allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set.
Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 37.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
