Crisp Topping Recipes

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CRISP TOPPING



Crisp Topping image

Use this crisp topping when making Emeril's Apple and Cranberry Crisp.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

6 tablespoons butter, cut into small pieces
2/3 cup all purpose flour (spooned and leveled)
2/3 cup rolled oats
3/4 cup packed light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

Steps:

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

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.

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.

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 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.

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

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.

FRUIT CRISP TOPPING



Fruit Crisp Topping image

Here is the recipe I use to make a topping for peach and apple crisps. Posted in response to a request for a topping for a blueberry crisp. Recipe originally from Southern Living... an excellent one for any fresh (or canned/frozen) fruits. I love the chewiness the oatmeal gives. Prep time does not include the time needed to prepare fruit.

Provided by Impera_Magna

Categories     Dessert

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 4

3/4 cup rolled oats
1/3 cup brown sugar
1/3 cup flour
1/4 cup butter or 1/4 cup margarine

Steps:

  • Here is the recipe I use to make a topping for peach and apple crisps:.
  • In sm bowl, mix brown sugar & flour; cut in butter; stir in oats.Sprinkle over prepared fruit in 8x8" pan.
  • Bake 20-25 minutes
  • For an 8x8" pan, you would need appx 4 c of fruit, prepared to your taste (sugar, spices, extract, flour, etc.) or two 15oz cans of canned fruit (dummped into 8x8" pan).

Nutrition Facts : Calories 267, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 89.7, Carbohydrate 36, Fiber 1.8, Sugar 17.9, Protein 3.6

CRISP TOPPING



crisp topping image

Make and share this crisp topping recipe from Food.com.

Provided by Debra Stuart

Categories     Breads

Time 35m

Yield 1 large batch

Number Of Ingredients 8

1 lb butter
1 1/4 lbs flour
1 lb white sugar
1/2 lb brown sugar
1 lb oatmeal
1/8 cup cinnamon
1 teaspoon salt
1 teaspoon baking powder

Steps:

  • cream butter,add sugar,oatmeal,cinnamon, salt, Baking powder, flour.
  • mix together until crumbly.

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