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Pennsylvania Fall Harvest Crunch
Pennsylvania Fall Harvest Crunch 1

Pennsylvania Fall Harvest Crunch

Products Used: Kellogg's Corn Flakes® cereal
Servings: 24



  • 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


  • 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


  • 1 1/2 cups heavy cream
  • 1/2 cup confectioners sugar
  • 24 lemon wedges
  • 1 cup Kellogg's® Low Fat Granola Original (without Raisins) Multi-Grain cereal


1. Preheat oven to 350º F.
2. Place Kellogg's Corn Flakes® cereal in a food processor. Process until fine then place in mixing bowl and combine with margarine and sugar.
3. Pat mixture into the bottom of a 2-inch deep full hotel pan and bake at 350º F for 8-10 minutes. Remove and set aside.
4. Combine apples, peaches, pears, raspberries, sugar, flour, cinnamon, lemon juice, and currants and stir gently until all fruit is evenly coat. Pour fruit over prepared crust.
5. Combine oats, sugars, flour, Kellogg's LowFat Granola, cinnamon, nutmeg, and margarine for topping and mix well. Sprinkle over fruit mixture. Bake at 350º F for 45-50 minutes. Allow to cool until slightly warm
6. Whip heavy cream and gradually add sugar until soft peaks form. Serve in stoneware bowls or stem dessert glasses. Using a 4 oz. scoop, place fruit in serving dish, top with 3 Tbsp. of whipped cream, lemon wedge and 1 Tsp. granola cereal sprinkled on top of the whipped cream.