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Rhubarb and Strawberry Oat Crumble Casserole
Indulge in the delightful combination of tart rhubarb and sweet strawberries, topped with a crispy oat crumble in this irresistible casserole!
Ingredients
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, vanilla extract, and cinnamon. Mix well and transfer to a greased 9x13 inch casserole dish.
In another bowl, combine rolled oats, flour, brown sugar, melted butter, and salt. Mix until crumbly.
Sprinkle the oat mixture evenly over the rhubarb and strawberry layer in the casserole dish.
Bake in the preheated oven for 35-40 minutes or until the topping is golden brown and the fruit is bubbling.
Remove from the oven and let cool for a few minutes before serving.
Kitchen Tools
- Mixing bowls
- 9x13 inch casserole dish
- Measuring cups and spoons
- Spatula
- Oven mitt
Chef's Tips
Troubleshooting
Recipe Variations
Healthy Alternatives
Serving Suggestions
Nutrition Facts
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Storage
Leftover Ideas
Common Mistakes to Avoid
Frequently Asked Questions
Yes, you can use frozen fruit, just ensure to thaw and drain excess moisture before using.
The casserole can be stored in the refrigerator for up to 3 days.
It’s done when the topping is golden brown and the fruit is bubbling around the edges.
You can prepare the filling and topping separately and assemble them before baking.
You can make it vegan by substituting butter with coconut oil and ensuring sugar is vegan.