Crunchy Dessert Topping Recipes

BUTTER-CRUNCH TOPPING

Steps:

• In a small bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add coconut and nuts. Spread in a greased 15x10x1-in. baking pan. Bake at 400° for 10-15 minutes or until golden brown, stirring occasionally. Cool. Store in the refrigerator. Top ice cream with apple pie filling; sprinkle with topping.

CRISP TOPPING

Steps:

• In a large bowl, combine all ingredients. Using an electric mixer, beat on low until coarse crumbs form.

CRUNCHY DESSERT TOPPING

Steps:

• In a large skillet, combine the brown sugar and lemon juice.
• Cook over low heat, stirring frequently, for 2 minutes or until the sugar has melted.
• Stir in the wheat germ and oil, and cook, stirring frequently for 9 minutes or until richly brown.
• Stir in the pecans and cook for 1 minute.
• Cool to room temperature, transfer to an airtight container, and store at room temperature for up to 3 days. Freeze for longer storage.

CRUNCHY ICE CREAM DESSERT

Steps:

• In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined. , Press half of the mixture into an ungreased 13-in. x 9-in. dish. Cut ice cream into 3/4-in.-thick slices; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving.

CRUMB TOPPING

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.