Publisher Photo
Publisher Photo
Craving an old-fashioned crisp? Clara Honeyager of Mukwonago, Wisconsin uses cornflakes to create the yummy topping on this quick and comforting dessert. Best of all, warm servings cost a mere 36 cents each.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 can (21 ounces) fruit pie filling of your choice
  • 1 teaspoon lemon juice
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon ground cinnamon
  • 2 cups cornflakes

Directions

In a bowl, combine pie filling and lemon juice. Transfer to a lightly greased 1-qt. baking dish.
In another bowl, combine brown sugar, butter and cinnamon; add cornflakes. Spread over filling. Bake at 350° for 15-20 minutes or until heated through. Serve warm. Yield: 6 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Flaky Fruit Dessert in Quick Cooking March/April 1999, p46

Nutritional Facts

1 each: 217 calories, 4g fat (2g saturated fat), 10mg cholesterol, 128mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 1g protein.

  • 1 can (21 ounces) fruit pie filling of your choice
  • 1 teaspoon lemon juice
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon ground cinnamon
  • 2 cups cornflakes
  1. In a bowl, combine pie filling and lemon juice. Transfer to a lightly greased 1-qt. baking dish.
  2. In another bowl, combine brown sugar, butter and cinnamon; add cornflakes. Spread over filling. Bake at 350° for 15-20 minutes or until heated through. Serve warm. Yield: 6 servings.
Editor's Note: The cost per serving does not include optional ingredients such as garnishes. When there is a choice of two ingredients, the cost is figured with the first one listed.
Originally published as Flaky Fruit Dessert in Quick Cooking March/April 1999, p46

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