Monday, August 6, 2012

Patriot Crumble

Patriot Crumble is a deliciously warm desert for any occasion. I use Raspberries and Black Berries, but any combination of your favorite berries will work. My fav tip: Buy berries in summer months when they are in season and less expensive. Freeze, or can them for use any time. This recipe makes one 9" pie and makes six slices. Goes really well with vanilla ice cream.

Patriot Crumble
4 Cups Frosted Flakes
2 Tbs Cinnamon
1 Cup Melted Butter
1 1/2 Cups Fresh Raspberries
3/4 Cup Sugar
1 Tsp Cinnamon
1/2 Cup Corn Starch
1/4 Cup Cold Water

Crush corn flakes in a large bowl, but not too much. Melt butter in sauce pan . Add cinnamon and flakes stirring until flakes are completely coated and slightly brown. Coat one 9" pie pan with non-stick spray. Place 3/4 of the cornflake mixture in pie pan pressing into bottom and sides. Place in oven and bake at 350 for 15 minutes.

Boil water, sugar and cinnamon in a sauce pan. Mix corn starch and water in a cup and add to boiled water. Whisk swiftly until smooth. Toss Berries in pie base at the last minute so they won't become overcooked. Remove flakes from oven and add berries to crust. Sprinkle remaining flakes on top of berries and return to oven baking at 350 for an additional 20 minutes, or until golden brown.

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