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A slice of strawberry crumble pie sitting in a metal pie tin.
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Strawberry Crumble Pie

This delicious strawberry crumble pie is made with loads of fresh strawberries, an crunchy oatmeal crumble topping and the perfect flaky pie crust. It's a wonderful dessert for summer!
Prep Time: 20 minutes
Cook Time: 55 minutes
Cooling Tim: 8 hours
Total Time: 9 hours 15 minutes
Servings: 8
Calories: 378 kcal

Ingredients

For the crumble topping

For the pie filling

  • 2 pounds (908 g) Strawberries cleaned and cut into quarters
  • ¾ Cup (150 g) Sugar
  • 5 Tablespoons (40 g) Cornstarch
  • 1 Tablespoon Lemon Zest
  • 1 teaspoon Vanilla
  • ¼ teaspoon Salt
  • 1 Gluten Free Pie Crust

Instructions

  • Preheat the oven to 400 °F (204 °C)
  • Combine the oats, gluten free flour, brown sugar, and salt in a small bowl. Mix well.
    ¾ Cup (64 g) Gluten Free Oats, ⅓ Cup (49 g) Gluten Free 1-to-1 Flour Blend, ⅓ Cup (70 g) Brown Sugar, ¼ teaspoon Salt
  • Add the butter to the oat mixture and use a fork to combine it together until it is chunky crumbles. Place the bowl in the refrigerator while you prepare the pie filling.
    5 Tablespoons (70 g) Vegan Butter
  • Place the cut strawberries to a large bowl.
    2 pounds (908 g) Strawberries
  • Add the sugar, cornstarch, lemon zest, vanilla and salt to the strawberries. Stir it together with a rubber spatula until the strawberries are coated with the mixture.
    ¾ Cup (150 g) Sugar, 5 Tablespoons (40 g) Cornstarch, 1 Tablespoon Lemon Zest, 1 teaspoon Vanilla, ¼ teaspoon Salt
  • Transfer the strawberry pie filling to a frozen pie crust.
    1 Gluten Free Pie Crust
  • Add the crumble topping, breaking it up into small pieces.
  • Place the pie plate on a baking sheet. Bake in the preheated oven on the bottom oven rack for 55 minutes. The filling should be very bubbly.
  • Remove the pie from the oven and cool to room temperature. It slices best if you can cool it overnight, but 6-8 hours would be sufficient if you need the pie the same day.

Notes

STORAGE: Store leftover pie in an airtight container (I love this pie keeper), and store at room temperature for up to 4 days.  The crust and topping will soften a little over time.