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Raspberry Rhubarb Crumble Pie

Sarah
  • 55 minutes
  • Serves 6 to 8

INGREDIENTS

1

bottom pie crust (your favourite recipe, or store-bought deep-dish)

4 cups

rhubarb, chopped into ½-inch pieces

2 cups

raspberries

1 cup

sugar

2 tbsp

corn starch

salt

1/2 cup

butter, melted

1/2 cup

flour

1/2 cup

quick oats

1/2 cup

packed brown sugar

1 tsp

cinnamon

salt