Summer Fruit Crisp

Summer fresh and easier than pie! Blueberries and apricots take a starring role in this lively fruit crisp. Topped with a sweet-and-spicy mixture of cinnamon-and-nutmeg-infused All-Bran® cereal and toasted walnuts - for just the right crunch.

Prep Time: 15 minutes

Total Time: 50 minutes

Servings: 10

Ingredients:

  • 1/4 cup + 2 tablespoons all-purpose flour, divided
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 5 tablespoons butter
  • 1/2 cup Kellogg's® All-Bran® Original cereal
  • 1/2 cup chopped walnuts, toasted
  • 3 cups fresh or canned apricots, pitted and quartered
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon sugar
  • 1 tablespoon lemon juice

Directions:

1. Preheat oven to 375ºF.

2. Lightly spray 2 quart baking dish with cooking spray. Set aside.

3. In medium mixing bowl, mix ¼ cup flour, brown sugar, cinnamon & nutmeg.

4. Cut in butter using pastry blender or fork until mixture resembles coarse breadcrumbs.

5. Stir in walnuts and KELLOGG'S ALL-BRAN ORIGINAL cereal. Set aside.

6. In another medium mixing bowl, stir together apricots, blueberries, remaining 2 tablespoons flour, 1 tablespoon sugar and lemon juice.

7. Place fruit mixture evenly in prepared dish.

8. Evenly sprinkle topping over fruit.

9. Bake 35-40 minutes or until top is golden brown and juices are bubbling.