Strawberry Rhubarb Crumb Pie (and best crumb topping ever)

Recipe from Taste of Home

Ingredients

• 1 egg
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3/4 pound rhubarb rib, cut into 1/2-inch pieces or sliced frozen rhubarb, (about 3 cups)
• 1 pint fresh strawberries, halved
• 1 unbaked pie shell (9 inches)
•  
• TOPPING:
• 3/4 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or old-fashioned oats
• 1/2 cup cold butter, cubed

• In a large bowl, beat egg. Beat in the sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into pastry shell.
• For topping, in a small bowl, combine the flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit.
• Bake at 400° for 10 minutes. Reduce heat to 350° bake for 45 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.