Strawberry Rhubarb Coffee Cake Pie
Coffee Cake in a Pie Crust, made with Strawberry Rhubarb Pie Filling, Fresh Strawberries added and a Coffee Cake Batter on top…
Strawberry Rhubarb Coffee Cake Pie
Ingredients
- 1 can strawberry rhubarb pie filling (lucky leaf)
- 8 ounces fresh strawberries, sliced
- 1 deep dish 9 inch frozen pie crust, thawed
- 1/2 cup regular or gluten free baking mix
- 1/4 cup quick oats
- 1/4 cup light brown sugar
- 1 egg
- 1/4 cup milk
- 2 tablespoons cooking oil
Directions
- Preheat oven to 375°, place thawed pie crust on a cookie sheet.
- Pour 3/4 of the can of pie filling into pie crust. Set the fresh sliced strawberries on top the pie filling, set aside.
- In a medium mixing bowl add egg, oil, light brown sugar, and milk beat together with a fork.
- Add the baking mix and oatmeal , stir and mix everything together.
- Pour evenly over the pie filling in the crust.
- Spoon the remaining 1/4 can of the pie filling in about four plops on top of batter and swirl around lightly with spoon.
- Bake in the preheated oven for about 40 minutes. Set on cooling rack, after cooled drizzle with glaze, if you like. Cut and Serve. Enjoy!
