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Kellogg's Pennsylvania Fall Harvest Crunch

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Having trouble rolling out a sugary dough? You can pre chill the dough and grate it before rolling it out.

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Kellogg's Pennsylvania Fall Harvest Crunch

Servings: 24


  6 cups Kellogg's Ready to Eat Cereal Kellogg's Corn Flakes®

  1 cup margarine, melted

  1 cup sugar

  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 tsp cinnamon

  1 Tbs lemon juice

  1/2 cup currants

  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 tsp cinnamon

  1 tsp nutmeg

  1 cup margarine, melted

  1 1/2 cups heavy cream

  1/2 cup confectioners sugar

  24 lemon wedges

  1 cup Kellogg's Crunchy Blends™ Low Fat Granola without Raisins

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1. Place Kellogg's Corn Flakes® cereal in a food processor and process until fine. Place cereal in mixing bowl and combine with margarine and sugar.

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.

Nutrition Information