I have one thing to say regarding these crumbles…..well, one sentence, actually.
Make them. And be prepared to make more when you discover how delicious they are.
Okay okay….. that was actually TWO sentences.
And they were quite profound and eloquent, wouldn’t you say?
Corn Flake Crumbles – adapted from seriouseats.com
- 3/4 cup corn flakes, crushed
- 3/4 cup old fashioned or rolled oats
- 1/2 cup flour
- 1/3 cup packed light brown sugar
- 1/2 teaspoon baking powder
- 6 tablespoons unsalted butter, chilled, cut into 1/2- to 1/4-inch dice
- 6 tablespoons fruit preserves (I used ginger preserves)
Adjust oven rack to middle position and preheat oven to 350°F. Grease 6 muffin cups.
In a large bowl, mix together corn flakes, oats, flour, brown sugar, and baking powder until combined. Add butter to the bowl and rub in, using your fingers, until dough has the consistency of wet sand.
Fill muffin cups halfway with corn flake mixture, pressing down with your fingers. Add one tablespoon of fruit preserves to each cup, then top with remaining cornflake mixture. Press down to smooth. Bake crumbles until golden brown, about 20 minutes. Let cool completely, then release from pan and serve.