Monday, April 26, 2010

BRANdelicious Berry Crisp

Thanks to the partnership of Foodbuzz and Kelloggs® All Bran® cereal, I was the lucky recipient recently of three varieties of Kellogg's® Bran cereal. This is really good stuff if you need to increase the fiber in your diet and it is loaded with vitamins to boot. I was up to the challenge of finding a way to incorporate some of this bran in a healthier alternative to my usual fattening desserts. It just so happens that I had a bag of frozen raspberries in the freezer--the result of my failed effort to find the fresh stuff at the grocery store last week (apparently there is a drought in California). The raspberries, combined with some fresh strawberries left over from a huge Costco run and the remnants of a bag of frozen blueberries all seemed to be screaming at me to make a fruit crisp. Raspberries and bran? sounded kind of good.

BRANdelicious Berry Crisp

5-6 cups fresh or frozen berries (I used a bag of frozen raspberries, a partial bag of frozen blueberries and about 3 cups of fresh, sliced strawberries)
2 tablespoons granulated sugar
2 tablespoons orange liqueur
1/4 cup whole wheat flour
1/2 cup quick cooking oatmeal
2 cups Kellogg's®  All Bran® Complete Wheat Flakes cereal, slightly crushed
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup unsalted butter, softened
a pinch of salt

Preheat oven to 350 degrees F; spray a 9 1/2 inch deep dish ceramic pie plate (or use a casserole dish) with cooking spray.

In a large bowl, combine the berries, sugar and orange liqueur. Toss lightly to coat.

Place the berries in the prepared pie plate and set aside.

Not fond of berries? Simply substitute some apples, peaches or pears.

In the mean time, combine the whole wheat flour, oatmeal, bran flakes, brown sugar, cinnamon  and salt in a medium bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle evenly over the berries.

Someone recently asked me what my secret weapon in the kitchen was. Of course, I wasn't prepared to answer, so I mumbled something stupid. If I had been a bit quicker, I would have said that orange liqueur is my weapon. I love it splashed on fruit or mixed into a little whipped cream for that little
 "je ne sais quoi"

Bake for 40 to 45 minutes until the top is browned and the fruit is bubbling. Serve warm with ice cream, if desired.  OK--make it ice milk, if you want. Me? I'm having ice cream.

Who knew bran could taste so good?


  1. I used to love that cereal! Added it to corn muffins, bars...
    my mouth is watering. And you just had to show it with ice cream!

  2. This looks really irresistible! So berry delicious!
    Regards, Kristy

  3. Looks great, even if it does have healthy overtones. ;)

  4. that looks so good! Now, about this drought thing....ya, we're having a drought. I didn't know that was why fresh raspberries are so hard to find though hahaha!

  5. I could really use a bowl of that berry deliciousness right now! Very creative use of your bran!

  6. i suspect that the bran remained pretty crunchy throughout the whole process which is AWESOME. after all, the dessert is called a crisp! great idea, cathy. :)

  7. Um, YUM! I would need a bigger bowl than that though. ;)

  8. i saw this on foodblogs the other day AND i just found your name on a post in bakespace about watermarking so i was coming over to check it out :) this dessert looks awesome! as do the rest of your yums.. cant wait to check out more!

  9. Oh! What a delicious dessert you made with the cereal. Such a great idea to use it in a crisp!