• Prep Time: 15 mins
  • Cooking Time: 30 mins
  • Serves: 18 mini pies

Strawberry Rhubarb Crumble Mini-Pies

  • Recipe Submitted by on

 Ingredients List

  • About 18 wonton wrappers
  • 5 cups mixed chopped rhubarb & strawberries
  • 3 Tablespoons quick-cooking tapioca
  • 2/3 cup sugar
  • 2 teaspoons vanilla
  • For the crumble topping:
  • 1/4 cup oat flour (oats ground up into a flour)
  • 1/2 cup brown sugar
  • 2 Tablespoons butter, melted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger


Preheat oven to 350 F. Spray a 6-hole and a 12-hole muffin tin with cooking spray.
Mix the rhubarb and strawberries with the tapioca, sugar and vanilla and stir to coat. Let sit for 15 minutes, stirring a few times to mix everything up well.

While the fruit is resting, put a wonton wrapper in each muffin spot and push the wrapper down gently to form to the muffin tin shape. Bake at 350 for about 5 minutes, just to crisp up the wrappers a bit.

In a small bowl, mix together the crumble topping ingredients.

Divide the fruit mixture amongst the wonton cups. The cups should be FULL of fruit because the fruit will cook down in the oven. Put a bit of crumble topping on each one.

Bake at 350 for about 30 minutes or until the fruit is tender and the topping is nicely browned. Let cool, then transfer to a serving plate.
For an extra lovely treat, serve with a bit of light whipped cream on top.

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