Best 20 Crumb Topping Recipes

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Crumb topping is a versatile and delicious addition to a variety of desserts and other dishes. Whether you are looking for a crispy topping for your favorite fruit cobbler or a sweet and crumbly topping for your coffee cake, there is a crumb topping recipe out there to suit your needs. Crumb toppings are typically made with a combination of flour, sugar, butter, and spices, and can be customized with various nuts, seeds, or dried fruits. With so many different recipes to choose from, you are sure to find the perfect crumb topping to elevate your next dessert or dish.

Check out the recipes below so you can choose the best recipe for yourself!

CRUMB TOPPING FOR PIES



Crumb Topping for Pies image

A simple crumb topping or streusel that can be used on top of pies, muffins or even coffee cakes.

Provided by JAKESDELIGHTS

Categories     Desserts     Pies     100+ Pie Crust Recipes     Crumb Crusts

Yield 2

Number Of Ingredients 3

1 cup brown sugar
1 cup all-purpose flour
¼ cup butter, diced

Steps:

  • In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Nutrition Facts : Calories 848.9 calories, Carbohydrate 155.6 g, Cholesterol 61 mg, Fat 23.6 g, Fiber 1.7 g, Protein 6.8 g, SaturatedFat 14.7 g, Sodium 195.5 mg, Sugar 106.9 g

CRUMB TOPPING



Crumb Topping image

Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 10m

Yield Makes 2 cups

Number Of Ingredients 6

1 1/2 cups all-purpose flour
3/4 cup light-brown sugar
1/3 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 sticks chilled unsalted butter, cut into pieces

Steps:

  • In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
  • Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.

OATMEAL CRUMB TOPPING



Oatmeal Crumb Topping image

My sister gave this to me when I wanted something to top a pumpkin dessert. This is fabulous! Can be used for almost any dessert. I have even warmed it and crumbled it over ice cream.

Provided by Small Town Cook

Categories     < 15 Mins

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

2/3 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
1/3 cup butter, melted

Steps:

  • Melt butter.
  • Add brown sugar, flour and oatmeal.
  • Mix well and sprinkle over favorite dessert.

Nutrition Facts : Calories 370.1, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.6, Sodium 146.1, Carbohydrate 54.8, Fiber 1.4, Sugar 35.8, Protein 3.1

COD WITH ITALIAN CRUMB TOPPING



Cod with Italian Crumb Topping image

This recipe is a good, low-fat, and quick cod recipe.

Provided by dakota kelly

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 9

¼ cup fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon cornmeal
1 teaspoon olive oil
½ teaspoon Italian seasoning
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
4 (3 ounce) fillets cod fillets
1 egg white, lightly beaten

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • In a small shallow bowl, stir together the bread crumbs, cheese, cornmeal, oil, italian seasoning, garlic powder and pepper; set aside.
  • Coat the rack of a broiling pan with cooking spray. Place the cod on the rack, folding under any thin edges of the filets. Brush with the egg white, then spoon the crumb mixture evenly on top.
  • Bake in a preheated oven for 10 to 12 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 7 g, Cholesterol 38.8 mg, Fat 2.9 g, Fiber 0.5 g, Protein 18.1 g, SaturatedFat 0.8 g, Sodium 147.7 mg, Sugar 0.6 g

FRUIT PIE CRUMB TOPPING



Fruit Pie Crumb Topping image

My mother always sprinkled on this wonderful crumb topping to dress up her two-crust fruit pies. The crumble topping not only looks pretty, it provides a crisp contrast to the soft fruit filling. I used it to top pies for my daughter's wedding reception.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1 cup (topping for 2 pies).

Number Of Ingredients 4

1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup cold butter, cubed
Dash ground cinnamon, optional

Steps:

  • In a small bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit pies. Sprinkle with cinnamon if desired.

Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 39mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CRANBERRY SOUR CREAM COFFEE CAKE WITH PECAN CRUMB TOPPING



Cranberry Sour Cream Coffee Cake with Pecan Crumb Topping image

Fresh cranberries and pecans are plentiful around the end of the year, and they make a great combination in this yummy coffee cake. Serve warm, if you like with coffee, or as a dessert.

Provided by Bibi

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h25m

Yield 14

Number Of Ingredients 18

½ cup light brown sugar
½ cup white sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
1 pinch salt
¼ cup cold unsalted butter
½ cup chopped pecans, or to taste
3 ⅔ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup white sugar
½ cup brown sugar
¾ cup sour cream
3 large eggs
1 tablespoon vanilla extract
1 ¼ cups whole milk
2 cups chopped fresh cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
  • Combine brown sugar, white sugar, flour, cinnamon, and salt for crumb topping in a medium bowl and toss lightly with a fork.
  • Grate the butter into the flour mixture using the largest side of a box grater. Combine with a fork or pastry knife until ingredients are combined and have the appearance of very coarse meal; the pieces should be loose and not sticking together. Stir in pecans and set topping aside.
  • Combine flour, baking powder, and salt for cake in a large bowl.
  • Combine butter, white sugar, and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 2 minutes. Add sour cream, eggs, and vanilla extract and mix, scraping the bowl as needed, for 1 minute. Add flour mixture on low speed in thirds, alternating with milk, ending with the flour mixture. Mix until just smooth. Stir in cranberries with a spoon.
  • Spread batter into the prepared baking pan and sprinkle topping evenly over the batter.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Cool in the pan on a wire rack for about 10 minutes. Serve warm.

Nutrition Facts : Calories 518 calories, Carbohydrate 69.7 g, Cholesterol 91 mg, Fat 24.2 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 13.1 g, Sodium 258.2 mg, Sugar 38.8 g

FRUIT PIE WITH CRUMB TOPPING



Fruit Pie with Crumb Topping image

Enjoy pies like this one anytime you get great produce from the farmer's market: Prepare the crust and topping ahead, and keep them in the freezer.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 7

5 cups blueberries
3/4 to 1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1/8 teaspoon salt
1/2 Crumb Topping
Easy Pie Crust

Steps:

  • Preheat oven to 400 degrees. Combine 5 cups blueberries or other fruit with 3/4 to 1 cup granulated sugar, 3 tablespoons flour, 1 tablespoon lemon juice, and 1/8 teaspoon salt. Pour into pie shell; sprinkle with 1/2 recipe Crumb Topping.
  • Place on foil-lined baking sheet in lower third of oven; reduce heat to 350 degrees. Bake until fruit bubbles and crust browns, 1 1/2 hours. If topping begins to brown too quickly, tent with foil. Let cool 6 hours.

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.

THREE-BERRY PIE WITH CRUMB TOPPING



Three-Berry Pie with Crumb Topping image

I first made this pie for my family because I didn't have enough of one kind of berry. Now, I bring several of these pies to bake sales...they're often purchased before I can even get them to the sale table!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups fresh or frozen blueberries
1-1/2 cups fresh or frozen blackberries
1-1/2 cups fresh or frozen elderberries or raspberries
1 tablespoon lemon juice
1 cup sugar
4 tablespoons quick-cooking tapioca
1 unbaked pastry shell (9 inches)
TOPPING:
3/4 cup all-purpose flour
1/2 cup sugar
1/3 cup butter

Steps:

  • In a large bowl, sprinkle berries with lemon juice. Combine sugar and tapioca. Add to berries; toss gently to coat. Let stand for 15 minutes. Spoon into pastry shell., For topping, combine flour and sugar in a small bowl. Cut in butter until crumbly. Sprinkle over filling. Bake at 400° for 45 minutes or until filling is bubbly and topping is browned. Cool on a wire rack.

Nutrition Facts : Calories 445 calories, Fat 15g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 180mg sodium, Carbohydrate 77g carbohydrate (45g sugars, Fiber 4g fiber), Protein 3g protein.

JAN'S CRUMB TOPPING OR STREUSEL



Jan's Crumb Topping or Streusel image

I add this topping to muffins, pie, and cakes so often I decided to make it in a large amount and freeze. Now I have it ready whenever the mood strikes!

Provided by What's for dinner, mom?

Categories     Desserts     Cakes

Time 10m

Yield 72

Number Of Ingredients 5

1 cup butter
⅔ cup white sugar
⅔ cup brown sugar
3 cups all-purpose flour
2 tablespoons ground cinnamon, or to taste

Steps:

  • Beat butter, white sugar, and brown sugar with an electric mixer until creamy. Mix flour and cinnamon into creamed butter until mixture resembles fine crumbs. Store in airtight container in the freezer until needed.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 7.3 g, Cholesterol 6.8 mg, Fat 2.6 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.6 g, Sodium 18.7 mg, Sugar 3.2 g

APPLESAUCE COFFEE CAKE WITH CRUMB TOPPING



Applesauce Coffee Cake with Crumb Topping image

Categories     Cake     Dairy     Fruit     Breakfast     Brunch     Dessert     Bake     Back to School     Apple     Fall     Shower     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 19

For topping
1/4 cup all purpose flour
1/4 cup (packed) golden brown sugar
3 tablespoons unsalted butter, room temperature
1/2 teaspoon ground cinnamon
For cake
Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened applesauce
1/3 cup low-fat buttermilk
2 tablespoons vegetable oil
1 large egg yolk
1 teaspoon vanilla extract
1/2 teaspoon (packed) grated lemon peel
2 large egg whites

Steps:

  • Make topping:
  • Preheat oven to 350°F. Combine all ingredients in small bowl. Mash with fork until blended and coarse crumbs form. Set aside.
  • Make cake:
  • Spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with vegetable oil spray. Sift flour, sugar, baking powder, baking soda and salt into large bowl. Whisk applesauce, buttermilk, oil, egg yolk, vanilla and lemon peel in medium bowl until well blended. Add to dry ingredients and stir just until moistened (batter will be thick). Beat egg whites in another large bowl until stiff peaks form. Whisk half of whites into batter. Fold in remaining whites.
  • Transfer batter to prepared pan. Sprinkle topping over batter. Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer to rack; cool in pan. Cut into 10 wedges and serve.

BLUEBERRY BREAD WITH CRUMB TOPPING



Blueberry Bread with Crumb Topping image

One day I had a craving for some kind of sweet bread. I looked around for a recipe that fit the bill. I did not find one. So instead I altered one and after messing around for a while and with a little help from my mom, this blueberry bread with crumb topping is what I came up with. Hope you enjoy it!

Provided by Imme

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 2h5m

Yield 12

Number Of Ingredients 15

3 cups fresh blueberries
1 cup white sugar
4 tablespoons unsalted butter
1 teaspoon salt
½ cup all-purpose flour
½ cup white sugar
½ cup unsalted butter
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup sour cream
2 large eggs
4 tablespoons unsalted butter
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Place blueberries, sugar, butter, and salt in a saucepan. Bring to a boil; boil for 5 minutes. Separate blueberries from sauce using a colander or strainer and set both aside.
  • Combine flour, sugar, butter, and vanilla extract in a bowl for the topping. Knead with a fork until all ingredients are combined. Set aside.
  • For the bread, mix 1/2 cup blueberry sauce, sugar, sour cream, eggs, and butter together in a bowl.
  • Mix drained blueberries, flour, baking powder, and salt together in a separate bowl. Combine wet ingredients and dry ingredients. Pour into the prepared loaf pan. Sprinkle with the topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 35 minutes. Serve with remaining blueberry sauce.

Nutrition Facts : Calories 516.8 calories, Carbohydrate 84 g, Cholesterol 75.9 mg, Fat 18.7 g, Fiber 1.9 g, Protein 5.5 g, SaturatedFat 11.3 g, Sodium 570.1 mg, Sugar 53.8 g

STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING



Strawberry Rhubarb Sour Cream Pie With Crumb Topping image

A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 inch) pie crusts, unbaked (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works well for this)
1 1/3 cups sugar
1/4 cup all-purpose flour
1 cup sour cream or 1 cup plain yogurt
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced
1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup cold butter (no subs please!)

Steps:

  • Set oven to 425 degrees F (will reduce heat later).
  • Make certain that oven rack is set to lowest position.
  • In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
  • Spoon into prepared pie shell.
  • In a small bowl mix together the flour and brown sugar.
  • Cut in the cold butter until crumbly.
  • Sprinkle on top of the fruit mixture in the pie shell.
  • Place the pie plate onto a baking sheet to catch spills.
  • Bake for 15 minutes.
  • Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
  • Best served warm with ice cream.

CRUMB TOPPING FOR MUFFINS



Crumb Topping for Muffins image

Dial up the deliciousness on your favorite muffin recipe by sprinkling on this sweet and buttery oat topping before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Yield Makes enough for 12 standard muffins

Number Of Ingredients 5

1/2 cup quick cooking oats
1/4 cup all-purpose flour
1/4 teaspoon coarse salt
1/4 cup packed dark or light brown sugar
4 tablespoons unsalted butter, melted

Steps:

  • Whisk together oats, flour, sugar, and salt. Stir in butter until clumpy.

MAINE BLUEBERRY PIE WITH CRUMB TOPPING



Maine Blueberry Pie with Crumb Topping image

I make this delicious fruit pie with small Maine berries, but you can use any variety you like. The shortbread topping adds a sweet crunch. - Jessie Grearson, Falmouth, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 17

1 sheet refrigerated pie crust
6 cups fresh or frozen wild blueberries
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 teaspoon minced fresh thyme, optional
1/2 teaspoon grated lemon zest, optional
1 tablespoon butter, cubed
TOPPING:
12 shortbread cookies
3 tablespoons quick-cooking oats
3 tablespoons brown sugar
3 tablespoons butter, cubed
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
Dash salt
Whipped cream

Steps:

  • Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges., In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter., In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, salt and cinnamon; process until crumbly. Sprinkle over berry mixture., Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edges with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.

Nutrition Facts : Calories 462 calories, Fat 19g fat (8g saturated fat), Cholesterol 25mg cholesterol, Sodium 264mg sodium, Carbohydrate 72g carbohydrate (36g sugars, Fiber 3g fiber), Protein 4g protein.

CRUMB TOPPING FOR COFFEE CAKE



Crumb Topping for Coffee Cake image

This recipe is from Mrs. Edgar Dreyer, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it #38,782.

Provided by Charlotte J

Categories     Breads

Time 5m

Yield 1 topping recipe

Number Of Ingredients 3

1/2 cup sugar
1/2 cup butter
3/4 cup flour

Steps:

  • Mix all ingredients together.
  • Sprinkle crumbs lightly on top of coffee cake.
  • Bake as directed.

SPINACH AND LEEK GRATIN WITH ROQUEFORT CRUMB TOPPING



Spinach and Leek Gratin with Roquefort Crumb Topping image

Categories     Cheese     Vegetable     Side     Bake     Vegetarian     Quick & Easy     Casserole/Gratin     Blue Cheese     Leek     Spinach     Fall     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

5 tablespoons butter, divided
3 1/2 tablespoons horseradish Dijon mustard, divided
2 1/3 cups fresh breadcrumbs from crustless French bread
1 cup crumbled Roquefort cheese (generous 4 ounces)
3 9-ounce bags spinach leaves
1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
3/4 cup heavy whipping cream

Steps:

  • Preheat oven to 400°F. Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly. Mix in cheese.
  • Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.
  • Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

BROILED FLOUNDER WITH BREAD CRUMB TOPPING



Broiled Flounder with Bread Crumb Topping image

Categories     Fish     Broil     Quick & Easy     Mayonnaise     Bell Pepper     Gourmet

Yield Serves 2

Number Of Ingredients 7

1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1 garlic clove, minced
2 teaspoons vegetable oil
2 tablespoons fine dry bread crumbs
2 flounder fillets (each about 6 ounces)
2 tablespoons mayonnaise

Steps:

  • In a heavy skillet cook onion, bell pepper, and garlic in oil over moderately low heat, stirring occasionally, until vegetables are softened and stir in bread crumbs and salt and pepper to taste.
  • Preheat broiler.
  • On a work surface arrange flounder skinned sides up and spread top with mayonnaise. Sprinkle flounder with bread crumb mixture and on oiled rack of a broiler pan broil about 6 inches from heat until cooked through, about 6 minutes.

CRANBERRY SWEET POTATO CASSEROLE WITH CRUMB TOPPING



Cranberry Sweet Potato Casserole With Crumb Topping image

This recipe is a Thanksgiving standard in our family. I found this recipe in a magazine many years ago but have made variations to be able to call it my own. The nuts and marshmallows are optional.

Provided by Andi Weiss

Categories     Low Protein

Time 40m

Yield 1 casserole, 15 serving(s)

Number Of Ingredients 12

4 (31 ounce) cans yams, drained
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup fresh cranberries
1 cup walnut pieces or 1 cup pecan pieces (optional)
1/2 cup oatmeal (not instant)
1/4 cup flour
1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons cold butter or 2 tablespoons margarine
1/2 cup marshmallows

Steps:

  • Preheat over to 350 degrees.
  • Spray a 13x9 inch pan with cooking spray.
  • Cut yams into one inch cubes.
  • Place in baking dish.
  • Add in the cranberries and nuts.
  • Sprinkle with cinnamon and nutmeg.
  • Prepare Topping:.
  • Mix oatmeal, flour, packed brown sugar, cinnamon and nutmeg together in a separate bowl.
  • Cut in the butter.
  • Consistancy should be lumpy.
  • Sprinkle over the top of the Yam mixture.
  • Bake at 350 degrees for 30 minutes.
  • The cranberries should have burst.
  • Sprinkle marshmallows on top and bake five more minutes or until marshmallows are browned.

STRAWBERRY RHUBARB PIE WITH GINGER CRUMB TOPPING



Strawberry Rhubarb Pie with Ginger Crumb Topping image

Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and Dabney Gough's "Bi-Rite Market's Eat Good Food."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 17

1 cup all-purpose flour, plus more for work surface
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sugar
1/4 teaspoon coarse salt
2 tablespoons ice-cold water, plus more as needed
1 1/2 teaspoons apple-cider vinegar
2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the bias
2 1/2 cups hulled and halved strawberries, quartered if very large
2/3 cup packed light or dark-brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 cup all-purpose flour
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
3 tablespoons packed dark or light-brown sugar
3/4 teaspoon ground ginger
1/8 teaspoon coarse salt

Steps:

  • Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
  • In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
  • Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
  • On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
  • Make the filling: Preheat oven to 350 with a rack set in the center of oven.
  • Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
  • Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
  • Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.

Tips:

  • Use the right flour. All-purpose flour is a good choice for most crumb toppings, but you can also use whole wheat flour, almond flour, or oat flour for a healthier option.
  • Use cold butter. Cold butter will help the crumb topping stay together and prevent it from becoming greasy.
  • Work the butter and flour together until the mixture resembles coarse crumbs. If the mixture is too dry, add a little more butter. If it is too wet, add a little more flour.
  • Add sugar and spices to taste. Common additions include brown sugar, white sugar, cinnamon, nutmeg, and ginger.
  • Sprinkle the crumb topping evenly over the filling. You can use a spoon or your hands to do this.
  • Bake the crumb topping at a high temperature until it is golden brown. This will usually take around 15 minutes.

Conclusion:

Crumb toppings are a delicious and easy way to add flavor and texture to your favorite desserts. With a few simple ingredients and a little bit of time, you can create a crumb topping that will take your dessert to the next level. So next time you're looking for a way to dress up your favorite pie, cobbler, or cake, give a crumb topping a try. You won't be disappointed!

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