🍓Strawberry rhubarb Crumble Pie | Vegan

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HeLLO beautiful viewers!! welcome back!! Y'all I'm not trying to toot my own horn but OMG this strawberry rhubarb crumble pie is AMAZING!! and guess what? just in time for mothers day this Sunday!! I, unfortunately, am not going to be able to spend it w/my mom but for those of you that are, be sure to give your mother a huge hug and kiss and let her know how much you LOVE her. This recipe is quite simple,, as you all know I am NOT a baker! So when it comes to baked goods, I tend to take the easier route! that doesn't mean it's any less delicious!! Store-bought vegan-friendly pie crust made for the perfect and easiest base for my crumble pie. I hope you and mom Enjoy this decadent beauty.


Ingredients
・1 store-bought vegan-friendly pie crust dough

・Filling
2 C sliced rhubarb
1/2-3/4 C cane sugar depending on how sweet you like it
pinch of salt
16 oz sliced strawberries
1 tsp lemon zest
4 Tbsp tapioca starch
2 Tbsp water

・For crumble topping
2/3 C all-purpose flour
1/3 C cane sugar
1/2 tsp baking powder
1/2 C vegan butter (cubed and COLD)
2/3 C rolled oats

Bake at 350 degrees for 15-20 minutes or until crumble topping is golden brown.

**Serve warm, topped w/vegan vanilla ice cream or coconut whip'

To reheat-Cover with aluminum and bake for 8-10 minutes, then remove aluminum and bake another 3-4 minutes to crisp crumble.

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