crumble topping

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

Caramel Apple Crumble Foil Packs

unsalted butter,

light brown sugar, packed

sugar

cornstarch

cinnamon

nutmeg

cloves

unsalted

old-fashioned whole rolled oats

all-purpose flour

salt,

salted caramel sauce

cream,

Preheat grill to high (or preheat oven to...

Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.

Apples - To a medium bowl, add all...

Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.

Crumble Topping - To the same bowl, add...

Crumble Topping - To the same bowl, add all ingredients (except salted caramel sauce and whipped topping), stir to combine, cut butter into the dry ingredients with a fork, and evenly top the apple mounds with the crumble topping mixture.

Seal up foil packs tightly around the edges...

Seal up foil packs tightly around the edges to trap the steam in, place packs directly on grill grates, lower the heat to medium, close the grill cover, and cook for about 7 minutes, or until done (bake in the oven for about 15 minutes or until done). Because all ovens and grills vary in their heat output, it's hard to say exactly how long to cook the packs. I estimate as short as about 7 minutes and as long as about 15 minutes but it's highly variable; make sure to keep a watchful eye so they don't burn. Place packs on a plate, allow them to rest for 1 to 2 minutes, and be careful when you open the packs (use oven mitts) because there is a lot of steam.

Drizzle with salted caramel sauce to taste and...

Drizzle with salted caramel sauce to taste and optionally add whipped topping before serving. Recipe is best warm and fresh.

There’s nothing better than prepping a breakfast or brunch recipe the night before, going to bed, and waking up and all you need to do is bake it. It’s one of the best breakfasts ever and like eating dessert for breakfast. Chopped blueberry frozen waffles are layered with a brown sugar and cream cheese mixture before adding blueberries, more waffles, and pouring a milky, buttery egg mixture over the top as well as a buttery, cinnamon and brown sugar streusel topping. There’s so much texture and flavor in every bite. Juicy blueberries, soft yet chewy waffles, a crumbly streusel for subtle crunch, and a glaze to boot.

Overnight Blueberry Waffle Breakfast Bars

waffles,

cream cheese, softened (I used lite)

blueberries

(half of 1 stick) unsalted butter, melted

eggs

milk

vanilla extract

unsalted butter, softened

confectioners’ sugar

light-colored corn syrup (helps keep the glaze softer)

water

Waffles – Line an 8×8-inch pan with aluminum...

Waffles – Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.

Chop the waffles and add about 60% (5...

Chop the waffles and add about 60% (5 waffles) to the prepared pan. Reserve remainder; set aside.

To a medium bowl, add the cream cheese,...

To a medium bowl, add the cream cheese, brown sugar, and beat with a handheld electric mixer on medium-high speed until combined and fluffy, about 2 minutes.

Drop cream cheese mixture by rounded tablespoons evenly...

Drop cream cheese mixture by rounded tablespoons evenly distributed over the waffles.

Evenly scatter the blueberries. Note – I have...

Evenly scatter the blueberries. Note – I have only tried the recipe with fresh rather than frozen berries and can’t speak to the results with frozen.

Evenly top with the reserved waffles; set aside.

To a medium, microwave-safe bowl add the butter...

To a medium, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.

Add the eggs, milk, granulated sugar, vanilla, cinnamon,...

Add the eggs, milk, granulated sugar, vanilla, cinnamon, and whisk to combine. Evenly pour mixture over the waffles. Cover and refrigerate overnight.

On the morning of baking, preheat oven to...

On the morning of baking, preheat oven to 350F, remove pan from fridge, and uncover it.

Streusel – To a medium bowl, add the...

Streusel – To a medium bowl, add the brown sugar, butter, flour, cinnamon, and cut the butter into the dry ingredients using two forks until crumbs form. There will be a mixture of pea-sized crumbs and sandy bits. Evenly turn streusel out over the waffles.

Bake uncovered for about 40 minutes, or until...

Bake uncovered for about 40 minutes, or until top is set and lightly golden brown. Allow waffles to cool in pan on a wire rack for about 15 minutes. While cooling, make the glaze.

Glaze – To a medium bowl, add the...

Glaze – To a medium bowl, add the confectioners’ sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over waffles.

Recipe is best warm and fresh but extra...

Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

These are soft, fluffy muffins made with buttermilk, oil, and there’s cream cheese swirled into the batter so it’s impossible to have dry muffins. The crumb topping adds texture and an extra pop of sweetness. I can’t resist crumb toppings and wanted to pick those sandy, slightly crunchy crumbs right off. When you’re filling your muffin pan with batter, make sure not to overfill because you need to account for the crumb topping and oven rising. They’d be so festive for holiday parties from Christmas to Valentine’s Day or anytime. Red velvet fans love it year-round and the muffins will be a hit with any red velvet lover.

Red Velvet Cream Cheese Muffins

brick-style cream cheese, softened (lite is okay)

baking powder

buttermilk

natural unsweetened cocoa powder

red liquid food coloring (I used McCormick

Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular...

Preheat oven to 375F. Spray a Non-Stick 12-Cup Regular Muffin Pan very well with floured cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners).

Crumb Topping – To a medium bowl, add...

Crumb Topping – To a medium bowl, add the sugar, flour, and using two forks or a pastry cutter, cut in the butter until you have coarse crumbs; set aside.

Cream Cheese Mixture – To a separate medium...

Cream Cheese Mixture – To a separate medium bowl, combine the cream cheese, sugar, vanilla, and beat with a handheld electric mixer until smooth, or whisk by hand until smooth; set aside.

Muffins – To a large bowl, add the...

Muffins – To a large bowl, add the flour, sugar, baking powder, salt, and whisk to combine; set aside.

To a separate medium bowl, add the egg,...

To a separate medium bowl, add the egg, oil, buttermilk, cocoa powder, red food coloring, and whisk to combine.

Add the wet ingredients to the dry and...

Add the wet ingredients to the dry and stir just until moistened. Batter is thick and some lumps will remain, don’t overmix.

Fold the cream cheese mixture into the muffin batter,...

Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.

Turn batter out into prepared pan, filling each...

Turn batter out into prepared pan, filling each cavity about two-thirds full.

Evenly sprinkle each muffin with the crumb topping.

Bake for about 17 to 19 minutes, or...

Bake for about 17 to 19 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter, Allow muffins to cool in pan for about 10 minutes, or until they’ve firmed up and are cool enough to handle, and then transfer to a rack to cool completely. Muffins will keep airtight at room temperature for up to 3 days (I’m comfortable storing baked good with cream cheese at room temp, but use the fridge if you prefer), or in the freezer for up to 4 months.

Buttery, flaky Apple Crumble Flatbread topped with juicy caramelized apples, cinnamon-sugar crumble, sweet vanilla ice cream, and rich caramel sauce!

Apple Crumble Flatbread

apples

8-10 inch round flatbreads ((you could sub a larger, rectangular flatbread))

brown sugar

butter

vanilla ice cream

caramel sauce

flour

oats

Preheat oven to 375 degrees. Line a rimmed baking sheet with foil or parchment and lightly grease.

Core, seed, and thinly slice your apples. (I didn't peel mine but feel free to peel them first if you want). Add apples, butter, brown sugar, and cinnamon to a medium sauce pan and cook over medium heat for 5-8 minutes until apples are very tender and sauce is caramelized. Remove from heat.

While the apples are cooking, prepare your crumble. In a small-medium bowl combine brown sugar, flour, oats, and cinnamon. Dice the cold butter and add to mixture. Mash in with a fork, pastry cutter, or your fingers, until a crumbly mixture forms.

Place flatbreads on prepared baking sheet. Top flatbreads with apple-caramel mixture. (It will probably spread and spill off of the flatbreads, don't worry about it, just make sure to get all of the apples on the flatbreads).

Sprinkle crumble over apple mixture. Bake for 5-10 minutes until apple-caramel mixture is bubbly and thick. Serve immediately topped with vanilla ice cream and caramel sauce.

Strawberry Rhubarb Crumble is the perfect balance between sweet and tart.  This is one of my all time favorite rhubarb recipes.

Strawberry Rhubarb Crumble

strawberries

rhubarb

all purpose flour

old fashioned rolled oats

pecan

Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.

In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.

In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.

Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.

Leftovers should be stored in refrigerator.

Fruit crumbles might just my favorite dessert. Love this strawberry rhubarb combo!

YES PLEASE!! Yum, this looks fantastic. I look forward to giving it a go. The crumble with a scoop of ice-cream is right up my alley!

I keep seeing wonderful recipes with strawberries and rhubarb together like this, but I've never tried them together- I know, crazy! This crumble looks marvelous! I would love eating it piping hot out of the oven with a scoop of ice cream.

I saw bunches of rhubarb at my local grocery store - I'm heading back for a bunch because this recipe has gotta happen - with ice cream! :)

Oh my! This Crumble looks so amazing! I still haven't tried Strawberries and Rhubarb yet, but I need to try this for sure!

Crumble topping is a combination of only 3 simple ingredients: butter, flour and sugar. It adds the perfect sweetness and crunch to any muffin, quick bread or pie!

Crumble Topping

granulated sugar

Tablespoons salted butter ((slightly melted))

cinnamon ((optional))

Combine

Combine the flour, sugar and melted butter in a bowl. Add cinnamon if desired. Combine the mixture with a spoon until it has formed crumbs.

Store

Store in the refrigerator until ready to use. Then evenly spread across the muffins or pie.

Use two types of sugar and ground almonds for the perfect crunchy crumble topping, layered on top of cinnamon-spiced plums

Plum crumble

ripe cooking plums,

light brown sugar

orange

plain flour

caster sugar

demerara sugar

ground almonds

Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.

Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.

Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.

Big, fluffy muffins are filled with fresh sliced strawberries and topped with a buttery crumble topping. These Strawberry Crumble Muffins will make the perfect addition to your next brunch menu.

Strawberry Crumble Muffins

unsalted butter (melted)

½ cups full-fat buttermilk

Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners, spray liners with cooking spray, and set aside.

In a medium bowl, combine sugar, flour, cinnamon and melted butter. Mix with a fork until a crumbly texture forms. Set aside.

In a large bowl, sift together flour and baking powder. Add cinnamon, nutmeg, and sugar and whisk to combine. Set aside.

In another medium bowl, add egg, egg yolks, vanilla and buttermilk and whisk to combine all ingredients. Add melted butter and whisk to combine.

Make a well in the center of flour mixture and pour liquid ingredients into well. Fold batter with a rubber spatula until all ingredients are just combined.

Fill each muffin cup almost all the full (a little over 3/4) with muffin batter and then generously top each muffin with crumble topping. You may need to break up the crumble topping in between your fingers. These will be big muffins! I use a cookie scoop to fill muffin cups.

Bake muffins at 400 degrees for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow muffins to cool in the pan for 10 minutes then remove them from the pan and transfer to a wire rack to cool completely.

Serve muffins warm or room temperature. Enjoy!

This crumble topping is made with rolled oats, two types of sugar and a dash of cinnamon for the perfect crispy addition to any dessert. It’s honestly so good, you’ll want to eat it all by itself!

unsalted butter, cubed

salt

Place all the ingredients into a medium bowl,...

Place all the ingredients into a medium bowl, and use a pastry cutter or your hands to combine the ingredients.

The butter should be fully incorporated and no...

The butter should be fully incorporated and no dry, sandy patches should remain.

Sprinkle the crumble topping evenly over your favorite...

Sprinkle the crumble topping evenly over your favorite fruit crisp or pie. Bake according to the recipe instructions. The topping is baked through when it’s lightly browned and crunchy.

These sweet and salty snack bars by Danielle Alvarez are made from everyday pantry staples.

Peanut butter, oat and jam bars recipe

creamy peanut butter

(200 grams) plain flour

tsp baking powder

rolled oats

(25 grams) shredded coconut (sweetened

mixed nuts, chopped

coconut oil

Learn how to make the perfect crumble topping!  Made in just 10 minutes, this is an easy recipe that anybody can make. Sweet, crunchy &amp; delicious a perfect crumble topping is the start of a mouthwatering dessert! Make a batch &amp; freeze it in portions for when you need it.

Crumble topping recipe

Plain flour

110 g Golden caster sugar

110 g Unsalted butter (cubed and kept cold)

In a large bowl, add plain flour and caster sugar and stir to combine. Then, add cold butter into the flour, and, using your fingers, rub the butter into the flour until the crumble mixture resembles breadcrumbs

Give the bowl a little shake and if you see any clumps on the surface, then rub them in, repeat until it’s a smooth breadcrumb-like mixture. Your crumble topping is ready to use!

Make the most of a seasonal yield with a comforting crumble bake - a crunchy, buttery topping and fruity filling

Gooseberry crumble

gooseberry

golden caster sugar

salted butter

Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.

To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.

Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.

Top 12 crumble topping recipes from across the web

The most viewed crumble topping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caramel Apple Crumble Foil Packs

Overnight Blueberry Waffle Breakfas...

Red Velvet Cream Cheese Muffins

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Strawberry Rhubarb Crumble

Crumble Topping

Plum crumble

Strawberry Crumble Muffins

Crumble Topping

Peanut butter, oat and jam bars rec...

Crumble topping recipe

Gooseberry crumble

Top 12 crumble topping recipes from across the web

The most viewed crumble topping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramel Apple Crumble Foil Packs

Overnight Blueberry Waffle Breakfas...

Red Velvet Cream Cheese Muffins

Apple Crumble Flatbread

Strawberry Rhubarb Crumble

Crumble Topping

Plum crumble

Strawberry Crumble Muffins

Crumble Topping

Peanut butter, oat and jam bars rec...

Crumble topping recipe

Gooseberry crumble

The most viewed crumble topping recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine