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Rhubarb and Strawberry Oat Crumble Casserole
Savor the delightful blend of sweet strawberries and tart rhubarb in this mouthwatering Oat Crumble Casserole, perfect for any gathering!
Ingredients
- 2 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine the rhubarb, strawberries, granulated sugar, cornstarch, vanilla extract, and cinnamon. Mix well and set aside.
In another bowl, combine the rolled oats, flour, brown sugar, melted butter, and salt. Mix until crumbly.
Spread the fruit mixture in a greased casserole dish evenly.
Sprinkle the oat mixture over the fruit layer.
Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the fruit is bubbling.
Allow to cool slightly before serving.
Kitchen Tools
- Mixing bowls
- Casserole dish
- Measuring cups
- Spoon or spatula
- Oven mitts
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
Dietary Info
Garnish Ideas
Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, frozen fruits can be used, just be sure to thaw and drain excess moisture before mixing.
Simply substitute the all-purpose flour with a gluten-free flour blend and ensure your oats are certified gluten-free.
Yes, you can prepare it a day ahead and bake it just before serving.
You can add peaches, apples, or even mixed berries for a fruit medley crumble.
Store leftovers in an airtight container in the refrigerator for up to 3 days.