Best 20 Crisp Topping Recipes

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A crispy topping can transform any dish from ordinary to extraordinary. Whether you're looking for a crunchy topping for your casserole, a golden-brown crust for your pie, or a flavorful streusel to sprinkle over your fruit cobbler, there's a crisp topping recipe out there to suit your needs. With a few simple ingredients and a little bit of time, you can create a crispy topping that will add flavor and texture to your favorite dishes. So, if you're ready to take your cooking to the next level, read on for some of the best and easiest crisp topping recipes.

Let's cook with our recipes!

PLUM CRISP WITH CRUNCHY OAT TOPPING



Plum Crisp with Crunchy Oat Topping image

Made with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.-Deidre Kobel, Boulder, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

3/4 cup old-fashioned oats
1/3 cup all-purpose flour
1/4 cup plus 2 tablespoons sugar, divided
1/4 cup packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons butter, softened
1/4 cup chopped walnuts
5 cups sliced fresh plums (about 2 pounds)
1 tablespoon quick-cooking tapioca
2 teaspoons lemon juice

Steps:

  • In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.

Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 107mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.

APPLE CRISP TOPPING



Apple Crisp Topping image

Ok, this is mostly about the crisp top! I could never get this quite right till I called my mom and wrote it down. It is sweet, nice, and crisp. Serve with French vanilla ice cream.

Provided by aelfrida

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 6

Number Of Ingredients 7

¾ cup brown sugar
¾ cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
1 pinch ground cardamom
½ cup butter
¾ cup rolled oats

Steps:

  • Combine brown sugar, flour, cinnamon, salt, and cardamom in a large bowl. Cut in butter until blended and the mixture resembles small peas. Mix in oats with a wooden spoon.

Nutrition Facts : Calories 301.2 calories, Carbohydrate 37 g, Cholesterol 40.7 mg, Fat 16.2 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 9.9 g, Sodium 211.9 mg, Sugar 17.7 g

APPLE-BLUEBERRY CRISP WITH OATMEAL TOPPING



Apple-Blueberry Crisp With Oatmeal Topping image

To save time you can make the topping up to a day in advance, cover and refrigerate. The amounts listed makes a sweet oatmeal topping, you can reduce the sugars slightly for a less sweeter taste if desired.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

5 large granny smith apples, peeled, cored and sliced
1 cup blueberries (fresh or frozen, do not thaw if frozen)
3 -4 tablespoons white sugar
3 -4 tablespoons light brown sugar
2 tablespoons flour
2 teaspoons cinnamon
1 pinch nutmeg (or to taste)
3 tablespoons melted butter (no substitutes!)
vanilla ice cream
3/4 cup flour
2 tablespoons flour
7 tablespoons oats (not instant or quick oats)
1/3 cup sugar
1/3 tablespoon light brown sugar
1/2 teaspoon cinnamon
3/4 cup butter (cut into small pieces, no substitutes!)

Steps:

  • Set oven to 350 degrees.
  • Butter a 2-quart casserole dish (or larger).
  • For the topping; in a bowl combine 3/4 cup flour plus 2 tablespoons flour, oats, both sugars and cinnamon; cut in the butter using a pastry blender (I just use my fingers!) until the mixture resembles small peas; set aside while making the fruit mixture (or refrigerate until ready to use).
  • In a large bowl; toss the apples with FRESH blueberries, both sugars, cinnamon and nutmeg (if using frozen berries then add in later).
  • Let the apple mixture sit out at room temperature for about 25 minutes.
  • Place the apple/blueberry mixture into the prepared baking dish (if you are using frozen berries then add in now).
  • Drizzle 2-3 tablespoons melted butter over the fruit mixture.
  • Sprinkle the prepared topping mixture evenly over the top of the fruit mixture.
  • Bake for about 35-40 minutes, or until the top is golden brown and the filling is bubbly.
  • Serve warm with vanilla ice cream!

Nutrition Facts : Calories 584.4, Fat 30.2, SaturatedFat 18.5, Cholesterol 76.3, Sodium 258.5, Carbohydrate 78.5, Fiber 7.4, Sugar 46.7, Protein 5.1

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING



Apple-Raspberry Crisp with Pecan Crunch Topping image

Raspberries add a dash of color and tartness to the deliciously simple apple crisp, while pecans deliver crunch to the fragrant topping. Although the addition of applejack to the filling is outside the diner world, it punches up the apple flavor and gives the filling a nice kick. Make this dessert on a chilly autumn day, and serve it warm with vanilla ice cream or whipped cream.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup pecan halves
2 1/2 pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons applejack
3 tablespoons unsalted butter, cut into 1/4-inch cubes
1 1/2 cups fresh or frozen raspberries (not in syrup)

Steps:

  • 1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
  • 2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
  • 3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
  • 4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

WARM APPLE RAISIN CRISP WITH CRUMB TOPPING



Warm Apple Raisin Crisp With Crumb Topping image

This is really a delicious dessert. I don't usually like raisins in a lot of things, but I do like it in this recipe. Recipe is from Paula Deen's magazine.

Provided by CookingONTheSide

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 1/3 cups sugar
1 cup golden raisin
1 1/4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
8 apples, peeled, cored and sliced
4 cups firmly packed brown sugar
4 cups all-purpose flour
1 cup butter

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a 13x9-inch baking dish.
  • In large bowl, combine sugar, raisins, cinnamon and nutmeg.
  • Add apples, tossing gently to coat.
  • Place apples in prepared baking dish.
  • For topping, in large bowl, combine brown sugar and flour.
  • Using a pastry blender, cut in butter until mixture is crumbly.
  • Sprinkle crumb topping evenly over apple mixture.
  • Bake 30-40 minutes, or until apples are tender and crust is golden.

BAKED APPLE WITH CRISP TOPPING



Baked Apple with Crisp Topping image

Provided by Sunny Anderson

Categories     dessert

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 apples (recommended: Fuji or McIntosh)
1 teaspoon lemon juice
1/4 cup strawberry jam, jelly or preserves
2 tablespoon all-purpose flour
3 tablespoons butter, cold and diced
3 tablespoons brown sugar
1/2 cup oats, uncooked
1/4 teaspoon ground cinnamon
Pinch salt

Steps:

  • Preheat oven to 350 degrees F.
  • Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

FRUIT CRISP TOPPING MIX



Fruit Crisp Topping Mix image

In Grand Valley, Ontario, Wendy Masters keeps this sweet mixture on hand to use as a time-saving topping for many desserts. Sprinkle over muffins or pies, or use it to create this quick fruit crisp with convenient canned pie filling.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-8 servings per batch.

Number Of Ingredients 11

5 cups quick-cooking oats
5 cups packed brown sugar
5 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
ADDITIONAL INGREDIENTS:
1 can (21 ounces) cherry pie filling or pie filling of your choice
1/4 cup cold butter, cubed
Vanilla ice cream, optional

Steps:

  • Combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 13 batches (13 cups total)., To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350° for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired.

Nutrition Facts : Calories 202 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 139mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 1g protein.

DRIED-APPLE TART WITH CRISP CRUMBLE TOPPING



Dried-Apple Tart with Crisp Crumble Topping image

Categories     Food Processor     Fruit     Dessert     Bake     Thanksgiving     Vegetarian     Back to School     Apple     Fall     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 16

For filling
12 ounces dried apples (preferably Granny Smith)
1/2 cup packed light brown sugar
4 cups water
2 cups apple cider
1 tablespoon fresh lemon juice
four 3-inch cinnamon sticks
For topping
3/4 stick (6 tablespoons) cold unsalted butter
3/4 cup all-purpose flour
1/2 cup granulated sugar
For pastry dough
1 1/4 sticks (10 tablespoons) cold unsalted butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
Accompaniment: whipped cream or vanilla ice cream

Steps:

  • Make filling:
  • In a heavy 5-quart kettle simmer filling ingredients with a pinch salt, covered, until apples are fully plumped, about 15 minutes. Uncover mixture and simmer, stirring occasionally, until thick and any excess liquid is evaporated or absorbed, about 1 hour. (Reduce heat as liquid is evaporated or absorbed and stir mixture frequently toward end of cooking to prevent scorching.) Discard cinnamon sticks. Filling may be made 2 days ahead and cooled before being chilled, covered.
  • Make topping:
  • Cut butter into 1/2-inch pieces. In a food processor pulse butter, flour, and granulated sugar until crumbly. Transfer topping to a bowl and chill, covered, until ready to use.
  • Make pastry dough when filling and topping are done:
  • Preheat oven to 375°F.
  • Cut butter into 1/2-inch pieces. In cleaned food processor pulse together pastry dough ingredients and a pinch salt until mixture begins to gather together.
  • Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim. Line shell with foil and bake in middle of oven until shell is set, about 12 minutes. Gently remove foil (if foil sticks to shell, leave foil on and bake about 2 minutes more) and bake shell until edge is golden, about 5 minutes (tart shell will not be completely cooked).
  • Immediately spoon filling into shell and crumble topping evenly over filling. Bake tart in middle of oven 30 minutes, or until topping is golden. Cool tart in pan on a rack. Tart may be made 1 day ahead and kept, covered and chilled, in pan. Reheat tart, uncovered, if desired or bring to room temperature before serving. Remove side of pan.
  • Serve tart with whipped cream or ice cream.

FRUIT CRISP TOPPING



Fruit Crisp Topping image

Provided by Kelsey Nixon

Categories     dessert

Time 1h10m

Yield 4 cups

Number Of Ingredients 8

1 1/4 cups flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks), butter chilled and cut into small pieces
1/2 cup nuts, coarsely chopped and toasted
Fruit Crisp Variations, recipes follow

Steps:

  • In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
  • Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
  • Fruit Crisp Variations:
  • Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
  • Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
  • Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.

TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING



Tomato and Zucchini Casserole With Crisp Cheddar Topping image

This casserole is a modern twist on an old favorite, the tomato-zucchini bake. But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and browns in the oven. Dollops of garlicky, herbed ricotta make the casserole wonderfully rich and creamy, while olives liven it up with their salty tang. This is equally good warm or at room temperature, preferably served within four hours of baking so the topping stays crunchy. Or you could make it the night before and reheat it in a 375-degree oven until bubbling. It makes an excellent side dish or meatless main course.

Provided by Melissa Clark

Categories     dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 15

5 tablespoons cold unsalted butter, cubed, more for buttering casserole dish
1 1/2 cups whole milk ricotta
1/2 cup fresh basil or mint leaves
2 garlic cloves, finely grated or minced
2 1/2 pounds tomatoes, cut into 1 1/2-inch wedges
1 pound slim zucchini, thinly sliced
1 teaspoon fine sea salt, more as needed
1/2 cup high-quality pitted black olives, roughly chopped
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons fresh chopped oregano or marjoram
3/4 teaspoon finely grated lemon zest
Pinch cayenne pepper
Extra-virgin olive oil, as needed

Steps:

  • Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.
  • In a food processor or blender, purée the ricotta, basil and garlic.
  • Toss tomatoes, zucchini and 1 teaspoon salt in casserole to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.
  • In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.
  • Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 444 milligrams, Sugar 5 grams, TransFat 0 grams

APPLE CRISP WITH OAT TOPPING



Apple Crisp with Oat Topping image

This is the best dessert for the early fall when the sweet and firm apples are just in season. Use the best quality cinnamon you can get and get it from a spice merchant or even a store where you can get it bulk; it does make a difference. Within ten minutes of going in the oven the scent will fill the house and neighbors you loaned things to years ago will return them just to invite themselves in and wonder aloud if there is any left (Note: there isn't). Optional accompaniments would be caramel sauce, ice cream, and whipped cream.

Provided by realnakedchef

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 4

Number Of Ingredients 8

6 apples - peeled, cored, and sliced
2 tablespoons white sugar
½ teaspoon ground cinnamon
1 cup brown sugar
¾ cup old-fashioned oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup cold butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
  • Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
  • Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Nutrition Facts : Calories 618 calories, Carbohydrate 99.3 g, Cholesterol 61 mg, Fat 24.6 g, Fiber 7.6 g, Protein 5.3 g, SaturatedFat 14.8 g, Sodium 177.1 mg, Sugar 63.2 g

BLUEBERRY CRISP WITH OATMEAL AND ALMOND TOPPING



Blueberry Crisp with Oatmeal and Almond Topping image

Categories     Dessert     Bake     Blueberry     Almond     Oat     Summer     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 1/2-pint baskets fresh blueberries
2 tablespoons plus 1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons all purpose flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1/4 cup sliced almonds
Nonfat vanilla frozen yogurt

Steps:

  • Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of frozen yogurt.

PEAR AND DRIED CHERRY CRISP WITH COCONUT-ALMOND TOPPING



Pear and Dried Cherry Crisp with Coconut-Almond Topping image

Categories     Fruit     Dessert     Bake     Thanksgiving     High Fiber     Pear     Cherry     Coconut     Almond     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 17

Topping
3/4 cup all purpose flour
1/4 cup packed dark brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
7 tablespoons chilled butter, cut into pieces
3/4 cup shredded sweetened coconut
2/3 cup sliced almonds (about 2 3/4 ounces)
Fruit
3 1/2 pounds pears, peeled, cored, cut into 1/2-inch-thick wedges
1 1/3 cups dried tart cherries or raisins
2/3 cup packed dark brown sugar
2 tablespoons all purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons (1/4 stick) butter
Vanilla ice cream

Steps:

  • For Topping:
  • Mix flour, sugar, ground cinnamon and ground nutmeg in medium bowl. Add chilled butter and rub with fingertips until mixture resembles coarse meal. Add shredded coconut and sliced almonds and rub mixture with fingertips until small clumps form. (Topping can be prepared 1 day ahead. Cover and refrigerate.)
  • For Fruit:
  • Preheat oven to 375° F. Butter 13 x 9x2-inch glass baking dish. Toss pears, cherries, sugar, flour and spices in large bowl. Transfer to prepared dish. Dot with butter. Sprinkle topping over. Bake until topping browns and juices thicken, about 45 minutes. Cool slightly. Serve with ice cream.

PEACH AND BLUEBERRY CRISP WITH CRUNCHY TOPPING



Peach and Blueberry Crisp with Crunchy Topping image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Full of flavor, this warm fruit dessert is perfect for company.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 9

4 medium peaches, peeled and sliced (2 3/4 cups)
1 cup fresh or frozen (thawed and drained) blueberries
2 tablespoons packed brown sugar
2 tablespoons orange juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup Honey Nut Clusters® cereal, slightly crushed
1/3 cup chopped pecans
3/4 cup frozen (thawed) fat-free whipped topping

Steps:

  • Heat oven to 375°F. Spray bottom and sides of square baking dish, 8x8x2 inches, or rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
  • Place peaches and blueberries in baking dish. Mix brown sugar, orange juice, cinnamon and nutmeg in small bowl; drizzle over fruit.
  • Bake 15 minutes. Sprinkle with crushed cereal and pecans. Bake 10 to 15 minutes longer or until peaches are tender when pierced with a fork. Serve warm or cold with whipped topping.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 18 g, TransFat 0 g

APPLE CRISP WITH STREUSEL TOPPING



Apple Crisp with Streusel Topping image

Provided by Food Network

Categories     dessert

Time 3h40m

Yield approximately 60 servings

Number Of Ingredients 16

3 pounds streusel topping, recipe follows
48 Granny Smith apples (113-count size)
12 ounces unsalted butter
2 quarts (64 ounces) granulated sugar
3/4 teaspoon ground nutmeg
3 teaspoons ground cinnamon
3/4 teaspoons ground ginger
1 1/2 cups all-purpose flour
3 teaspoons pure vanilla extract
1 1/2 cups seedless raisins
1 1/4 pounds granulated sugar
1 pound all-purpose flour
1 teaspoon salt
1 1/2 tablespoons ground cinnamon
12 ounces unsalted butter
1/2-ounce pecan pieces

Steps:

  • Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
  • Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING



Two-Berry Crisp with Pecan Streusel Topping image

No need for fresh berries when you have this crisp recipe that uses pie filling and frozen berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 9

3/4 cup quick-cooking oats
1/2 cup Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter or margarine, cut into pieces
1/4 cup chopped pecans
1 can (21 oz) blueberry pie filling
2 cups Cascadian Farm® frozen organic raspberries
3 tablespoons granulated sugar
1 tablespoon Gold Medal™ all-purpose flour

Steps:

  • Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.
  • In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
  • Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

Nutrition Facts : Calories 510, Carbohydrate 77 g, Cholesterol 40 mg, Fat 4, Fiber 8 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 51 g, TransFat 1/2 g

APPLE-PRUNE CRISP WITH HAZELNUT TOPPING



Apple-Prune Crisp with Hazelnut Topping image

Categories     Fruit     Nut     Dessert     Bake     Prune     Apple     Fall     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 15

Filling
1/3 cup sugar
3 tablespoons (packed) golden brown sugar
1 tablespoon all purpose flour
2 teaspoons ground cinnamon
2 large Granny Smith apples (about 20 ounces), peeled, cored, diced
1/2 cup pitted prunes, chopped
Topping
1/3 cup (packed) golden brown sugar
1/4 cup all purpose flour
1/4 cup old-fashioned oats
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, diced, room temperature
1 cup hazelnuts, toasted, chopped
Vanilla ice cream

Steps:

  • For filling:
  • Preheat oven to 375°F. Butter 8-inch glass baking dish. Mix both sugars, flour, and cinnamon in large bowl. Mix in apples, then prunes. Let mixture stand 5 minutes. Transfer filling to prepared dish. Bake until beginning to bubble at edges, about 20 minutes.
  • Meanwhile, prepare topping:
  • Mix first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until moist clumps form. Rub in hazelnuts.
  • Scatter topping over filling. Continue baking until topping is golden and juices are bubbling thickly, about 20 minutes. Cool slightly. Serve warm with ice cream.

GINGER-CHERRY-PEAR CRISP WITH OATMEAL TOPPING



Ginger-Cherry-Pear Crisp with Oatmeal Topping image

Add gingery flavor to this delicious cherry and pear crisp made with Betty Crocker® oatmeal cookie mix - perfect for a dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 7

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
3/4 cup cold butter or margarine
1 cup chopped walnuts
6 medium pears, peeled, cut into 1-inch pieces (about 7 cups)
1 bag (5.5 oz) dried cherries
1/4 cup packed brown sugar
2 teaspoons ground ginger

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In large bowl, place cookie mix. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are the size of peas. Remove 1 cup crumb mixture to small bowl; stir in walnuts. Set aside for topping. Press remaining crumb mixture into bottom of dish.
  • In another large bowl, toss pears, cherries, brown sugar and ginger; spoon over crust. Sprinkle reserved crumb/nut mixture over fruit.
  • Bake 40 to 50 minutes or until topping is golden brown and edges are bubbly. Cool about 20 minutes. Serve warm.

Nutrition Facts : Calories 450, Carbohydrate 63 g, Cholesterol 30 mg, Fat 4, Fiber 4 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 39 g, TransFat 0 g

MICROWAVE PEAR CRISP WITH GRANOLA TOPPING



Microwave Pear Crisp With Granola Topping image

This easy, quick delicious dessert is prepared in the microwave. The crumb topping does not get brown during cooking. Therefore, to achieve a "baked" appearance, I have added cinnamon and granola. I haven't tried, but I bet this would also be good with apples!

Provided by Crazycook in PA

Categories     Breakfast

Time 14m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon lemon rind, grated
5 pears, pared, cored and sliced
1 (3 ounce) package cream cheese, softened
1/4 cup sugar
1 egg, beaten
1 tablespoon milk
1 teaspoon lemon juice
1 1/2 cups granola cereal

Steps:

  • Combine the 2 TB sugar, flour, cinnamon and lemon rind; toss with pears. Pour pear mixture into 8-inch square microwavable dish. Cover with wax paper.
  • Microwave at HIGH power for 4 to 5 minutes.
  • Blend cheese, 1/4 cup sugar, egg, milk and lemon juice until smooth. Pour evenly over pears. Sprinkle top with granola. Cover with wax paper.
  • Microwave at MEDIUM-HIGH power for 3 to 4 minutes or until pears are tender, rotating 1/4 turn after 2 minutes.

Nutrition Facts : Calories 528.6, Fat 20.2, SaturatedFat 7.2, Cholesterol 76.8, Sodium 94.7, Carbohydrate 79.6, Fiber 10.8, Sugar 48.5, Protein 11.3

CRISP TOPPING



Crisp Topping image

This crisp topping freezes well; have some ready to sprinkle over a baking dish filled with chopped peaches and berries to make a fruit crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 Quarts

Number Of Ingredients 7

1/2 cup whole almonds
2 1/4 cups all-purpose flour
3/4 cup packed light-brown sugar
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces

Steps:

  • Preheat oven to 350 degrees. Place nuts in a single layer in a rimmed baking sheet; toast until aromatic, about 8 minutes. Shake pan halfway through to ensure nuts toast evenly. Remove from oven; let cool.
  • Place toasted almonds in a food processor; process until coarsely ground. Transfer to the bowl of an electric mixer fitted with the paddle attachment. Add flour, brown sugar, granulated sugar, cinnamon, and salt, and mix until just combined. Add butter; mix on low speed until pea-size clumps form, 4 to 5 minutes. Sprinkle over crisp, and bake, or freeze in an airtight bag or container for up to 2 months.

Tips for Achieving Perfect Crisp Topping:

  • Choose the Right Fat: Different fats contribute differently to the crispiness of the topping. Butter and shortening are classic choices, providing a rich, golden-brown color and a flaky texture. Olive oil and melted chocolate can also be used to create crispy toppings, but they may not brown as well.
  • Use Cold Ingredients: Cold butter or shortening helps create a more tender and flaky crust. If using melted butter, chill the dough before baking to prevent spreading.
  • Work Quickly: Overworking the dough can make it tough, so handle it gently and work quickly to avoid gluten development.
  • Chill the Dough: Chilling the dough before baking helps firm up the fat and prevent spreading, resulting in a more even bake and a crispier topping.
  • Bake at a High Temperature: A high oven temperature helps create steam, which contributes to a crispy topping. Most recipes will call for a temperature between 350°F and 425°F.
  • Watch the Baking Time: Baking the dish until the topping is golden brown ensures a crispy texture. Use a toothpick or skewer to check for doneness, and avoid over- baking, as this can dry out the topping.

Conclusion:

Achieving a crispy topping on your favorite recipes requires careful attention to ingredients, technique, and baking conditions. By following these tips and experimenting with different recipes, you can create mouthwatering dishes with a perfectly crisp and golden-brown crust that will impress your family and friends.

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