Corn Flake Crisp


April 19, 2010 by Flora Dawn

Okay, so you might think the title of this post is a bit odd, but we have really been wanting a crisp at our house.  And I got this idea: why not try to make a crisp with gluten free corn flakes?

We have had some trouble eating oats, combined with no gluten and a tree nut allergy, the whole “crisp” topping gets very difficult. I have tried to simply omit the oats, but it isn’t really crunchy, more or less just a sugar/butter topping; which is in fact very tasty, but I wanted more texture. I love the combination of the tender fruit and the crumbly-sweet topping.

With only 1/2 a cup in the crisp, it doesn’t taste like cornflakes, it tastes like a crisp should taste: a comforting, fruity dessert, with a slightly crunchy sweet topping. Yummy.

The kids loved it, my husband and I enjoyed it. It may not be fancy, but it is very good.

If you can’t have dairy I am pretty sure a butter substitute could be used here as well.

Crisps are very simple and very forgiving, other than the preparation of the apples, even small children can help assemble this dish. If the ingredients aren’t measured perfectly or placed just so, it will still be just wonderful.

Apple Crisp with a Corn Flake Topping

Apple Corn Flake Crisp

Erewhon and Nature’s Path are two brands with gluten free corn flakes. And just about any fruit or berry will work in this dish, I just happen to love apples.

  • 6 cups of diced, peeled apples (about 6 large apples) or 6 cups of other fruit

For the Crisp Topping

  • 1/2 cup cornflakes, crushed if desired
  • 1/2 cup cornstarch
  • 1/2 cup brown sugar
  • dash cinnamon
  • 1/4 cup butter melted (4 tablespoons)
  1. Place fruit in 8 or 9 inch cake pan or pie plate.
  2. To make topping: combine cornflakes, cornstarch, sugar and cinnamon in small bowl. Drizzle butter over and stir with a fork until mixture clumps into small pieces.
  3. Spread crisp topping over fruit and bake in preheated oven for 30-40 minutes or until fruit is tender and topping is golden brown. Let cool on for at least ten minutes. Serve warm, topped with whipped cream or ice cream if desired. Leftovers are also delicious cold.

2 thoughts on “Corn Flake Crisp

  1. Lynn says:

    What brand of cornflakes do you use? I bought some that were specifically gf. But have you found a brand that is a regular store brand that is gf?

  2. Flora says:

    I use Erewhon or Nature’s Path, they are both good, but my kids prefer the Nature’s Path; they are sweetened with fruit juice and are very good. To my knowledge all the major brands of cornflakes have malt, so they have gluten.

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