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

Servings: 10 serving

Author:

Prep Time:
10 minutes

Cook Time:
50 minutes

Inactive chilling and cooling:
2 hours

Total Time:
3 hours

Dessert

American

pie Rhubarb Strawberry Pie crisp

Instructions

1 Preheat the oven to 375°F.
2 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.
3 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".
4 Put it back in the fridge while preparing the filling.
5 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
6 Using the largest hole of the grater box, Butter must be kept whole and at least
in the freeze for 30 minutes. Grate using the large hole. Add the rest of the
ingredients and stir to fully combine using your clean fingers.
7 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.
8 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.
9 Let it cool for at least an hour or more before slicing.⅐