What’s one of the best things you can do with boxed breakfast cereal? Use it as crust for fruit crisps!
My Mom used cereal crust over apples and when I went to visit my parents on cool autumn days the perfume of this dish baking in the oven would reach me all the way out past the garage. As soon as I opened the car door I’d know I was in for a really good treat for dessert.
She served the dish still warm, with cold cream on top.
Those were good days.
When I wrote my last cookbook, Hip Kosher, I decided to include My Mom’s special recipe but use it with blueberries, not apples. And this week, when I saw some good looking blueberries on sale, I decided to make that dish for my weekend company. I used Raisin Bran, rolled oats and almonds.
This was a big hit.
Btw, for variety, you can make a simple change by adding some sliced peaches.
BLUEBERRY CRISP
2 pints fresh blueberries
1/3 cup sugar
5 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons lemon juice
1 cup bran flakes or raisin bran
1/2 cup quick cooking or rolled oats
1/2 cup chopped nuts such as almonds, cashews or pecans
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons melted unsalted butter or margarine
Preheat the oven to 350 degrees. Combine the blueberries, sugar, flour, 1/4 teaspoon cinnamon and lemon juice in a 6-quart baking dish. Set aside. Crush the cereal flakes slightly and put them in a bowl. Add the oats, nuts, brown sugar and 1/2 teaspoon cinnamon and toss ingredients to distribute them evenly. Pour in the melted butter. Mix until the dry the ingredients are coated with the melted butter. Place the cereal mixture over the fruit. Bake for 30 minutes or until the crust is crispy and brown. Let cool slightly but serve warm (may be rewarmed). Serve plain or with cream, ice cream, whipped cream, or sorbet.
Makes 6–8 servings.