Crunchy Dessert Topping Recipes

CRISP TOPPING

Steps:

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

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.

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 CHEESY TOPPING FOR VEGETABLES

Steps:

• Heat the butter in a large saute pan over medium heat until melted. Add the pretzels and cook until they have absorbed the butter, about 2 minutes. Transfer the pretzels to a bowl, add the cheese and some black pepper and toss to combine. Use as a topping for any vegetable.

WHIPPED DESSERT TOPPING

Steps:

• Thoroughly chill a small mixing bowl in the refrigerator.
• In another small bowl, soften gelatin with 2 teaspoons of cold water, then add boiling water, stirring until gelatin is completely dissolved.
• Set aside and cool until tepid.
• In a chilled mixing bowl, beat ice water and nonfat dry milk at high speed until mixture forms stiff peaks.
• Add sugar, still beating, then oil and gelatin.
• Cover and freeze for about 15 minutes, then transfer to refrigerator until ready for use.
• Stir before using to retain a creamy texture.

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.