Peachy Coconut Dessert Squares
Ingredients
- 500 ml or 22 ml Kellogg's Corn Flakes* cereal
- 125 ml (1/2 cup) crumbs
- 125 ml or 1/21/2 ml all-purpose flour
- 50 ml or 1/41/4 ml granulated sugar
- 75 ml or 1/31/3 ml butter softened
- 2 eggs
- 75 ml or 1/31/3 ml lightly-packed brown sugar
- 50 ml or 1/41/4 ml all-purpose flour
- 2 ml or 1/21/2 ml baking powder
- 2 ml or 1/21/2 ml ground cinnamon
- 1 ml or 1/41/4 ml salt
- 1 can (796 ml / 28 fl oz) peaches well drained
- 5 ml or 11 ml grated lemon or orange rind
- 175 ml or 3/43/4 ml flaked coconut
- 125 ml or 1/21/2 ml sliced almnds
Directions
1. Combine crushed cereal, 125 ml (1/2 cup) flour and granulated sugar; add butter and blend well. Press into ungreased 2.5 L (9") square pan. Bake at 180°C (350°F) about 15 minutes or until lightly browned.
2. Beat eggs on high speed of electric mixer until light and fluffy. Gradually add brown sugar, beating well between each addition. combine 50 ml (1/4 cup) flour, baking powder, cinnamon and salt; blend into egg mixture.
3. Coarsely chop peaches. Stir into egg mixture along with lemon rind,
coconut and almonds. Spread over crust.
4. Bake at 180°C (350°F) 30 minutes longer or until lightly browned and set. Serve warm.
Preparation Time: 35 minutes+ 30 minutes baking
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
