Deep Dish Crumb Topped Strawberry Rhubarb Pie

I always look forward to Spring, when I can buy freshly picked strawberries from our local farm stand. They are so sweet, I can eat them without adding sugar. Cooking strawberries almost seems blasphemous, so I make this Spring/Summer pie when I buy berries that are a bit on the tart side. I'm the only member of my family who isn't a fan of pie, so I reserve some filling for a ramekin and top it with this delicious brown sugar oat topping. Vanilla ice creams is the perfect way to serve this. Recipe adapted from Bon Appetit Cooking, and seen on the food blog "Eats Well With Others".
NOTE: It's perfectly okay to use your own pie crust or a store bought version; this crust is just a wee bit fussy for nervous pie crust bakers.