There is something mighty comforting about turning a handful of pantry staples into a warm dessert that fills the kitchen with that toasty, buttery smell before the coffee has even finished brewing. This easy baked corn flakes dessert has the spirit of an old-fashioned Midwestern crisp, where practical ingredients were stretched into something special for company or for a weeknight treat, and it is just the sort of simple casserole sweet that feels right at home on National Coffee Day.
Serve this cozy dessert warm with fresh hot coffee, of course, and if you want to dress it up a little, a scoop of vanilla ice cream or a spoonful of whipped cream goes beautifully alongside. It also pairs nicely with sliced apples or pears on the side, especially if you are serving it for a casual brunch table or a simple after-supper dessert.
6-Ingredient Oven Baked Corn Flakes Coffee Cake Dessert
Servings: 6
Ingredients
3 cups dry uncooked corn flakes cereal
Directions
1. Preheat the oven to 350°F and lightly butter an 8-inch square or similar small ceramic casserole dish.
2. Spread the apple pie filling evenly in the bottom of the casserole dish.
3. In a medium bowl, stir together the corn flakes, brown sugar, cinnamon, melted butter, and chopped walnuts until the cereal is well coated.
4. Spoon the corn flakes mixture evenly over the apple filling, covering the top in a loose, craggy layer.
5. Bake for 25 to 30 minutes, until the top is golden and crisp and the filling is bubbling around the edges.
6. Let the dessert rest for 10 minutes before serving so the filling settles slightly, then spoon it warm into bowls and enjoy with coffee.
Variations & Tips
Peach version: Swap the apple pie filling for canned peach pie filling if you want a sunnier, softer fruit flavor that still bakes up beautifully under the crisp corn flakes topping.
Nut-free option: Leave out the walnuts if you need a simpler topping. The dessert will still have plenty of crunch from the cereal and a lovely buttery sweetness.
Extra coffeehouse flavor: Add a pinch of nutmeg or a small splash of vanilla to the topping mixture for a deeper, bakery-style taste that goes especially well with a strong cup of coffee.
Keep it crisp: Do not crush the corn flakes too much. Larger flakes give you that irresistible nubbly top that turns golden in the oven and keeps the dessert from becoming dense.
Make-ahead note: You can assemble this a few hours ahead and refrigerate it, then bake just before serving. If it goes into the oven cold, add a few extra minutes to the baking time.
