1gluten-free pie crustI use Wholly Wholesome frozen pie crust
12ozrhubarbcut into bite-sized chunks
4applescut into slices
1orangenavel oranges are best for juicing
1/2cupdark brown sugarI use Muscovado brown sugar, but any dark brown sugar is fine
1/2cupKing Arthur Cup for Cup gluten-free flour
3 1/2TBSPunsalted buttercut into 1 TBSP slices
Prepare pie crust according to its directions, and set aside.
Pre-heat oven to 350 degrees.
In a large bowl, combine your sliced fruit with the juice of one orange and the cornstarch. Set aside.
In another large bowl, combine the crumble ingredients. You can use a pastry cutter or two knives to cut the butter into the flour and brown sugar, or you can thumb it in. Finished crumble should look like small pebbles or a coarsely ground nut meal.
Arrange fruit in the prepared pie shell.
Sprinkle crumble over the top of the pie, fully covering the fruit.
Place pie on a baking sheet. Bake at 350 degrees for 45 minutes or until crust and topping/fruit starts to brown. Let sit for 30 minutes before serving. Top with whipped cream or vanilla ice cream.