CINNAMON STREUSEL CRUMB TOPPING
This easy cinnamon streusel topping recipe (or crumb topping, as it's sometimes called) will spruce up a batch of muffins or a fruit-filled pie.
Provided by Danilo Alfaro
Categories Dessert Ingredient
Time 5m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine all the ingredients in a food processor and pulse until crumbly. Alternatively, you can mash the ingredients together in a bowl using a fork . Don't use your fingers, since the warmth of your fingers will soften the butter and cause the crumb texture to become mealy.
- Sprinkle the topping over muffins, pies, or coffee cake immediately before baking.
- Bake muffins, pies, or coffee cake.
Nutrition Facts : Calories 68 kcal, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 2 mg, Sugar 4 g, Fat 4 g, ServingSize 12 servings, UnsaturatedFat 0 g
CINNAMON-OAT CRUMBLE TOPPING
This crunchy crumble is the perfect topping for an ice cream sundae, easy apple crumble, or our Build-Your-Own Thanksgiving Pie Bar. Pro tip: Keep a batch of the unbaked mixture in the freezer in case of dessert emergencies.
Provided by Katherine Sacks
Categories Friendsgiving Thanksgiving Dessert Condiment Oat Cinnamon
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
- Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.
CRUMB TOPPING
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
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.
CINNAMON CRUMB MUFFINS
When I was 13, these muffins won a blue ribbon at our state fair. The coffee really enhances the cinnamon flavor, making these tender treats quite delicious.
Provided by Taste of Home
Time 35m
Yield 6 muffins.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.
Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 245mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
ZUCCHINI BREAD WITH CINNAMON SUGAR TOPPING
This is a delicious zucchini bread adapted from a recipe of my mother's to include a yummy cinnamon and sugar topping. My husband can eat an entire loaf of this bread at a time, it is so good!
Provided by Beth Stauffer
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Prepare two loaf pans with cooking spray.
- Mix the eggs, vegetable oil, sugar, zucchini, and vanilla extract together in a large bowl; add the raisins. In a separate bowl, combine the flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon. Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans.
- Whisk the flour mixture into the zucchini mixture, stirring until almost all the lumps are gone. Divide the batter between the two prepared loaf pans, and sprinkle the tops with the brown sugar-cinnamon mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 45.5 g, Cholesterol 31 mg, Fat 13.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 2.2 g, Sodium 227.6 mg, Sugar 28.3 g
CINNAMON SUGAR CRUMB TOPPING
Steps:
- In a large bowl, mix together the flour, brown sugar, cinnamon, and salt. Using a pastry blender, incorporate the butter by "cutting it in" to the flour until the butter forms small, pea-size pieces.
- Pair this topping with a traditional pastry pie shell and the filling of your choice. Once the filling has been placed in the pie shell, sprinkle the cinnamon sugar crumb topping evenly over the filling until it is completely covered. Bake as directed.
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