Hot Fruit Casserole(Club Member: Jason Harvey)
A warm, fruity casserole combining citrus, pineapple, cherries, and peaches with a curry-spiced crumble topping, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Arrange drained fruit in layers in a 13 x 9-inch dish.
- Cream oleo, sugar, cornstarch, and curry powder until well combined.
- Crumble the mixture evenly over the layered fruit.
- Bake uncovered at 350°F for 1 hour.
- Near the end of baking, place green or red cherries on top of the casserole.
Tips & Substitutions
For a twist, consider adding a pinch of cinnamon or nutmeg to enhance the flavors. If you don't have oleo, unsalted butter can be a great substitute. You can also use fresh fruit if you prefer, but make sure to adjust the sugar based on the sweetness of the fruit. Experiment with a variety of canned fruits for a unique take on this classic dish.
Serving Suggestions
Serve this warm casserole as a delightful side dish at brunch or as a sweet dessert. It pairs beautifully with the Sunshine Swizzle Punch or can be enjoyed alongside a light salad like Spinach And Orange Salad for a balanced meal. Consider topping it with whipped cream or vanilla ice cream for an indulgent treat.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in the oven at 350°F for about 20-25 minutes until warmed through. If you're in a hurry, microwaving individual portions for about 1-2 minutes works well too, just be sure to cover them to avoid drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Fruit Casserole(Club Member: Jason Harvey) contains roughly 1205 calories, with 23g protein, 269g carbohydrates, and 20g fat. It is an excellent source of dietary fiber (283% of the Daily Value), iron (174% of the Daily Value), and calcium (66% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 79g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of canned?
Yes, you can use frozen fruit, but remember to thaw and drain it before layering to avoid excess moisture. This will help maintain the desired consistency of the casserole while still providing the delicious flavors you love.
Is this casserole suitable for a vegan diet?
To make this recipe vegan, substitute oleo with a plant-based butter alternative and ensure that the fruit you use is packed in juice or water rather than syrup. Additionally, check that the brown sugar is vegan-friendly, as some brands may use bone char in processing.
What can I add for extra texture?
Consider mixing in chopped nuts like walnuts or pecans for a crunchy contrast. You could also sprinkle some granola on top before serving for added texture and flavor. This variation can provide a nice crunch that complements the softness of the baked fruit.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).