Pennsylvania Fall Harvest
135 MIN | 12 SERVINGS
Ingredients
- 3 cups Kellogg's Corn Flakes® cereal
- 1/2 cup butter or margarine, melted
- 1/2 cup sugar
- Filling
- 3 medium Granny Smith apples, peeled and sliced
- 3 medium peaches, peeled and sliced
- 1 pint raspberries
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1 1/2 teaspoons lemon juice
- 1/4 cup currants
- Topping
- 1/4 cup sugar
- 1/3 cup firmly packed brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 cups Kellogg's® Low Fat Granola Original (without Raisins) Multi-Grain cereal
- or 1 1/2 cups Kellogg's® Low Fat Granola With Raisins Multi-Grain cereal
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter or margarine
- 3/4 cup whipping cream
- 1/4 cup powered sugar
Directions
1. In medium mixing bowl, combine KELLOGG'S CORN FLAKES cereal, butter and sugar. Pat mixture into bottom of 13 x 9 x 2-inch pan coated with cooking spray.
2. Bake at 350° F for about 8 minutes or until browned. Remove from oven. Set aside.
3. To make filling, combine all filling ingredients and stir gently to evenly coat. Pour fruit filling over prepared crust.
4. To make topping, combine all topping ingredients and mix well. Sprinkle over fruit mixture.
5. Bake 45 minutes or until lightly browned. Allow to cool until slightly warm. Evenly divide into serving dishes. Whip cream and sugar until soft peak forms. Top each serving with a dollop of cream and sprinkle with KELLOGG'S Low-Fat Granola cereal.
