Pennsylvania Fall Harvest Crunch
Prep Time:
Total Time:
Servings: 24
Ingredients:
-
6 cups
Kellogg's Corn Flakes® - 1 cup margarine, melted
- 1 cup sugar
-
Filling - 4 cups Granny Smith apples
- 4 cups peaches
- 4 cups pears, cored and sliced
- 2 pints raspberries
- 1 cup sugar
- 1/2 cup flour
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1/2 cup currants
-
Topping - 1 1/2 cups quick cooking oats
- 1/2 cup sugar
- 3/4 cup brown sugar
- 3/4 cup all-purpose flour
- 1 1/2 cups Kellogg's® Low-Fat Granola
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup margarine, melted
-
Garnish - 1 1/2 cups heavy cream
- 1/2 cup confectioners sugar
- 24 lemon wedges
- 1 cup
Directions:
1. Place
2. Pat mixtue into the bottom of a 2-inch full hotel pan and bake at 350ºF for 8-10 minutes. Remove and set aside.
3. Combine all filling ingredients and stir gently to evenly coat. Pour fruit over prepared crust
4. Combine all ingredients for topping and mix well. Sprinkle over fruit mixture. Bake at 350ºF for 45-50 minutes. Allow to cool until slightly warm
5. Whip heavy cream and gradually add sugar until soft peaks form. Serve in stonewear bowls or stem dessert glasses. Using a 4-ounce scoop, place fruit in serving dish, top with 3 tablespoons of whipped cream, lemon wedge and 1 teaspoon granola cereal sprinkled on top of the whipped cream.
