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Strawberry Rhubarb Ginger Oat Crumble Galette

slices of pie

Strawberry Rhubarb Ginger Oat Crumble Galette is just about the nicest spring dessert you could ever have. The combination of fresh tart rhubarb and heavenly sweet strawberries encased in flaky pastry and topped with a crunchy ginger and oat crumble can’t be beat.

Pie, pie, pie. I really do love fruit pies. In fact, they may be one of my favourite all-time desserts. But my husband often says to me, why don’t you ever make pie, if you love it so much! The truth is, I’ve always found pastry making difficult. And I’ve always been terrified of baking a pie for the family, in case it wasn’t any good. But this recipe and a few new tips I’ve learned recently, changed all that. This pastry is super easy to work with and makes this pie as good or better than from a shop. It’s really good!

When I was younger, my Mum made a lot of pies: cherry, pumpkin, apple, rhubarb, even raisin pie. And I do recall her often criticizing her pastry: too tough, not sweet enough, no flavour etc. But her pies always tasted amazing. Actually, it was what we all looked forward to when we came back home for a family dinner: Mum’s pie. Because my Mum would never stop at making one pie. No, for a family of six that each had their own favourite, my Mum would often have as many pies as there were guests. As well as 3 flavours of ice cream to go with all that pie.

Serving up the pie was as enjoyable as eating it. As our family grew, there were sometimes as many as 12 or 13 people at the table with everyone calling out, “I’ll have cherry, raisin and pumpkin”, or ” I’ll have apple, raisin and rhubarb” with a couple of flavours of ice cream to match the pie. Everyone wanted not only their favourite pie, but also a slice of some of the other pies as well. And my Mum never disappointed. Every pie was perfect; the pastry, the filling, the decorations. Each one sprinkled with sugar and sometimes someone’s initial carved into the top.

flour in a bowl

Pastry actually isn’t that difficult to make. There are just a few little tricks that help make a tender flaky pastry.

Tips for Making Strawberry Rhubarb Ginger Oat Crumble Galette

  • make sure all of your ingredients are cold – this includes the flour, as well as the butter and water
  • if you have warm hands, use a pastry cutter to blend the ingredients together (or a food processor)
  • work quickly, but be relaxed; your pastry will be fine
  • chill your dough after it has come together
  • read the recipe from beginning to end
  • be organized
  • prepare the filling (add the sugar last), the topping (keep in the fridge until ready) and the pastry and have everything ready to be assembled quickly just before the pie goes into the oven
pastry ingredients in a bowl

This is how the pastry ingredients look just before you turn it out onto the table to gather all of the pieces together. Once it’s on the table, gather the ingredients together in your two hands, and scrunch everything together. You don’t want to knead it, only gently gather together the stray pieces of dough until you have one ball of dough.

pastry in a flat disc

Once all the dough is gathered together into a ball, flatten it into a disc. Wrap in saran and place in the fridge for about one hour. This allows the flour to hydrate as well as to thoroughly chill all of the ingredients.

fresh strawberries

Meanwhile, wash and chop your strawberries and rhubarb.

bowl of strawberries and rhubarb

And mix the fruit together in a big bowl. Don’t add the sugar until later. Cover and continue with the other ingredients.

crystallised ginger chopped

Dice the candied ginger into small pieces. And then mix together all the crumble ingredients.

pastry rolled out

Roll your pastry out on saran wrap until it is a 14 inch circle. Roll the pastry top to bottom, and then on a diagonal: first one side, and then the other. Then repeat this pattern, until you have a circle. Make sure the pie dough is a uniform thickness. For a galette, if it’s too thin on one side, the filling may spill out in that spot. If the edges start to fray while you are rolling, just squish them back together again. Sprinkle the pastry with about 2 Tbsp of panko (this helps absorb excess juice)

bowl of rhubarb and strawberries with sugar

Add the sugar and lemon zest to the fruit just before you pour it onto the pastry.

galette with crumble ready to go in the oven

Turn the edges up into the centre of the galette, about 3 inches or so, leaving the fruit exposed on top. Make sure you bring the pastry up far enough, to prevent some of the filling from oozing out. Pour the crumble over the exposed fruit. Use as much as you can, but you may not need all of the crumble. Brush the pastry with butter and sprinkle with sugar.

rhubarb strawberry ginger oat crumble galette baked

Bake in a 375 degree F. oven for about 30-40 minutes, until the top is golden brown. This pie is so good.

slices of pie

Serve room temperature or cold. It’s good with ice cream or I also like balkan plain yogurt on top, or, of course it’s also delicious on its own. I hope you enjoy my Strawberry Rhubarb Ginger Oat Crumble Galette.

Strawberry Rhubarb Ginger Oat Crumble Galette

Serves: 6-8
Cooking Time: 30-40minutes


  • Pastry (you can also use your favourite pastry recipe)
  • 200 g all-purpose flour
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 115 g cold butter, cubed
  • 90 g cold water



Pastry: Make sure all of the ingredients are in the fridge for at least one hour before making the dough.


Dissolve the sugar and salt in the cold water in a small bowl.


Add cubed butter to flour. With your hands, or a pastry cutter, break the butter into pieces a little bit larger than pea size.


Once this is done, add the liquid.


With a fork, gently stir, bringing the ingredients from the outside of the bowl into the centre until the mixture is somewhat more cohesive and the ingredients are coming together into a ball.


When most of the ingredients have come together, turn out onto a table. Do not add any more flour. You won't even need to sprinkle flour on the table.


Gently gather in all the stray clumps of dough, bringing all the loose flour etc. into the dough ball.


Continue until the stray bits are incorporated and the dough is smooth.


Flatten into a disc. Wrap in saran wrap and place in the fridge for about 1 hour.


Filling: Meanwhile, prepare the filling.


Wash the rhubarb stalks and the strawberries.


Cut the rhubarb into 1" size pieces.


Trim the green leaves off the strawberries and slice into quarters.


Mix the rhubarb and strawberries together in a bowl.


Mix the sugar and lemon zest and cornstarch in a separate bowl.


Leave the sugar and fruit separate until just before you assemble the pie.


Crumble Topping: Mix all of the dry ingredients together.


Add the butter and mix in with your hands or a pastry cutter, until the butter is pea-size.


Place the crumble topping in the fridge until ready to assemble the pie.


Preheat oven to 375 degrees F.


Rolling the dough: Roll out enough saran so that you can roll out a 14 inch circle of dough. Sprinkle some flour onto the saran. Take the disc of dough out of the fridge and place on the saran, and sprinkle the tiniest bit of flour on top of the dough.


To roll the dough; roll it top to bottom and then on a diagonal in both directions.


If the dough gets shaggy, ragged edges, just press them back together.


If the dough starts to stick a bit, just lift it up from the saran.


Once the dough is 14 inches from side to side, lift the saran up and place on a parchment lined large baking tray. Slide out the saran wrap.


Sprinkle the 2 Tbsp of panko bread crumbs on top of the pastry.


Add the sugar to the fruit and stir to combine.


Add fruit into the centre of the galette.


Fold the edges of the pastry up into the centre about 3 inches, folding the pastry over as you go, to create folds along the outer edge.


Brush butter on the pastry and sprinkle with sugar.


Pour the crumble over top of the exposed fruit, you may not need all of the crumble.


Bake in the oven for about 30-40 minutes until the top is golden.


Serve warm with ice cream or I also like balkan yogurt on top.


So Simple Apple and Blueberry Crumble Pie Ice Cream

bowl of ice cream and glass of liqueur

Apple and Blueberry Crumble Pie Ice Cream is the fastest dessert I have ever made. I made it by blitzing leftover pie with ice cream in my food processor. It’s the perfect dessert to make when you have some leftover pie and ice cream, but not enough to serve up nicely. It’s perfect, because it evenly distributes both ice cream and pie into one delicous treat.

Apple and Blueberry Crumble Pie Ice Cream
What Flavour of Pie and Ice Cream works best

You can make this ice cream with any leftover pie that you have on hand as there are many flavours of pie and ice cream that go so well together. I happened to have a very small slice of Apple and Blueberry Crumble Pie leftover from Mother’s Day. I also had a bit of Dulce de Leche Ice Cream as well as Vanilla Bean Ice Cream left in the freezer. So, this combination was divine!

A few suggestions of Pie and Ice Cream Flavour Combinations
  • apple pie and vanilla or caramel ice cream
  • pumpkin pie and cinnamon or caramel ice cream
  • cherry pie and chocolate ice cream or green tea ice cream
  • cheesecake and lemon ice cream
  • strawberry and rhubarb and french vanilla ice cream
What is the best Ratio of Pie to Ice Cream?

Italians have a great expression that I love; ‘ad occhio‘, which means ‘by eye’. And that’s the way this dessert is made: by eye. I made this pie ice cream combination with one small piece of pie and about 2/3 cup of Haagen Dazs ice cream. It made enough for two of us to have one small scoop of ice cream each. I loved that ratio with a piece of pie in every bite.

Apple and Blueberry Crumble Pie Ice Cream

This is what I had on hand to make my pie ice cream. It doesn’t seem like a lot, but it made a perfect dessert.

Pie in a food processor

Add the pie to your food processor and blitz until crumbled. Pulsing it 2-3 times should be enough. Because you don’t want to turn your pie into a paste.

pie and ice cream in a food processor

Next, add your ice cream. I used 1 small piece of pie and about 2/3 cup of ice cream. You could increase the amount of ice cream if you wanted a higher ratio of ice cream to pie.

pie and ice cream blitzed in a food processor

Pulse the pie and ice cream together about 5-6 times, so there aren’t any large pieces of pie in the bowl. Scoop this into a freezer-safe container. It will be ready in a couple of hours.

Apple and Blueberry Crumble Pie

The pie that I used had a crumble top crust which gave the ice cream a nice crunch. If your pie has a regular crust, but would like some crunch in your ice cream, try adding some granola.

Blitzing pie and ice cream together created something even better than having them separate. It’s so good, that my family and I had a hard time deciding which was better: warm pie with ice cream on the side, or pie and ice cream blitzed together. Which do you prefer?

a bowl of ice cream with a glass of liqueur

This Apple and Blueberry Crumble Pie Ice Cream was really really good.

Which combination will you make?

Apple and Blueberry Crumble Pie Ice Cream

Serves: 4
Cooking Time: 0 minutes


  • 1-2 pieces of any type of pie
  • 2/3 to 2 cups ice cream (a flavour of ice cream to go with the pie)



Place pie in the food processor.


Blitz a couple of times until it is chopped in large pieces.


Add ice cream. The quantity depends on you, but about 1/3 to 1 cup of ice cream per slice of pie should be good, depending on what ratio of pie to ice cream you would like.


Blitz 5-6 times, until pieces of pie are quite small.


Using a spoon and spatula, remove ice cream from food processor and place in a freezer-safe container.


Place in the freezer for a few hours, until firm.