streusel topping

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)

light brown sugar, packed

blueberries

(half of 1 stick) unsalted butter, melted

eggs

milk

sugar

vanilla extract

cinnamon

unsalted butter, softened

all-purpose flour

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.

This very easy Rhubarb Impossible Pie comes together in a flash. The custard filling is made in the blender and a crust magically appears on the bottom while baking.

Rhubarb Impossible Pie

Tbsp. butter, cold

Bisquick

brown sugar

walnuts, chopped

rhubarb, chopped

Tbsp. butter

salt

nutmeg

Preheat oven to 375F. Grease a 10" pie...

Preheat oven to 375F. Grease a 10" pie plate.

Place rhubarb into pie pan.

Blend the eggs, Bisquick, melted butter, salt, cinnamon,...

Blend the eggs, Bisquick, melted butter, salt, cinnamon, nutmeg, sugar, vanilla and milk for 3 minutes in a blender.

Pour the custard over the rhubarb.

Mix together the streusel topping by blending the...

Mix together the streusel topping by blending the butter with the Bisquick, brown sugar and cinnamon. Blend until well mixed and then add in the nuts. Sprinkle on top of the pie.

Bake for 45-55 min. or until set in...

Bake for 45-55 min. or until set in the center. Cover with tin foil if it is getting too browned.

https://mediavine-res.cloudinary.com/video/upload/xrtjwv0c6jnyg822qlsa.mp4

This Rhubarb Impossible Pie is made in a blender and it is called impossible as it makes its own crust on the bottom while it bakes! How easy is that?

This Pumpkin Cobbler from Delish.com is a much better alternative to pie. 

Pumpkin Cobbler

Cooking spray,

c. sugar

pumpkin puree

heavy cream

pumpkin pie spice

vanilla

kosher salt, divided

c. toasted pecans, roughly chopped

c. rolled oats

c. flour

tbsp. butter, melted

Vanilla ice cream,

https://streaming.hearstdigitalstudios.com/manual_upload/5a060fdae694aa425e41fce2/mp4/Delish-Pumpkin-Cobbler-FRONT_1510346728_4000_hd_v3.mp4

Pumpkin Cobbler >>> Pumpkin Pie

This gluten free coffee cake is incredibly delicious – soft, buttery and with a melt-in-the-mouth texture, with a cinnamon-sugar ribbon running through its middle and a generous layer of crisp cinnamon crumble to top. It’s also super easy to make and you couldn&#039;t possibly guess that it&#039;s gluten free!

Gluten Free Coffee Crumb Cake

65 g (¼ cup + 1 tbsp) light brown soft sugar

g (3 ½ tbsp) cold unsalted butter, cubed

almond flour

g (½ cup) light brown soft sugar

g (¼ cup) caster/superfine sugar

tsp baking powder

170 g (1 ½ sticks) unsalted butter, softened

UK medium/US large eggs, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

60 g (¼ cup + 1 tbsp) caster/superfine or granulated sugar

½ cinnamon

In a bowl, whisk together the gluten free flour blend, light brown soft sugar and cinnamon.

Add cold cubed butter and rub it into the dry ingredients until you get a crumbly mixture that sticks together and clumps up when you press it together. You want a mixture of small “crumbs” and larger pea- and hazelnut-sized pieces.

Chill the crumble/streusel in the fridge for at least 20-30 minutes or until needed.

For cinnamon crumble/streusel topping:

Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line an 8 inch (20cm) square baking tin with baking/greaseproof paper.

In a large bowl (or the bowl of a stand mixer if using it), sift together the gluten free flour blend, almond flour, light brown soft sugar, caster/superfine (or granulated) sugar, baking powder, xanthan gum and salt.

Add the softened butter and, using a stand mixer fitted with the paddle attachment or a hand mixer fitted with the double beaters, work it into the dry ingredients until you get a mixture resembling breadcrumbs or wet sand.Tip: This order of adding the ingredients (that is, working the butter into the dry ingredients plus sugar before adding the wet) is known as the “reverse creaming method”. It gives the cakes a very even aeration, a delicate melt-in-the-mouth texture and a uniform rise (with minimal doming).

Mix together the eggs, yoghurt and vanilla bean paste, and add them to the flour-butter mixture in two batches, mixing well after each addition, until you get a smooth cake batter with no flour clumps. The batter should be on the thicker side.Tip: Using yoghurt instead of milk as the main source of moisture (in addition to the eggs) keeps the cake batter fairly thick, which ensures that the crumble/streusel topping doesn’t sink into the cake during baking.

For cake batter:

In a small bowl, mix together the caster/superfine (or granulated) sugar and ground cinnamon to make the cinnamon-sugar filling.

Transfer half of the cake batter into the lined baking tin and smooth it out into an even layer.

Sprinkle the cinnamon-sugar filling on top in an even layer.

Dollop the remaining cake batter on top of the cinnamon-sugar filling, then spread it out gently into an even layer and smooth out the top.Tip: Dolloping the cake batter evenly across the cinnamon-sugar (instead of placing it all in one spot) allows you to spread it out into an even layer without disturbing up the underlying cinnamon-sugar filling too much.

Evenly sprinkle with the chilled crumble/streusel. If there are a few too large pieces in the crumble/streusel, you can break them up.

Bake at 350ºF (180ºC) for about 45 minutes or until the crumble/streusel is golden brown and an inserted toothpick comes out clean. If the crumble/streusel topping starts browning too quickly, cover with aluminium foil (shiny side up) and continue baking until done.

Allow to cool in the baking tin for about 20 minutes, then carefully remove from the tin onto a wire cooling rack to cool completely before slicing and serving.

Assembling the gluten free coffee cake:

The gluten free coffee crumb cake keeps well in a closed container in a cool dry place for 3-4 days.

Storage:

Caramel Apple Cheesecake Bars from Delish.com combine apples and cheesecake to make one delicious dessert. 

Caramel Apple Cheesecake Bars

c. all-purpose flour

c. firmly packed light brown sugar

kosher salt

c. unsalted butter, softened

8-oz. blocks cream cheese,

pure vanilla extract

granny smith apples, peeled,

c. firmly packed brown sugar

c. old-fashioned oats

c. butter, softened

Caramel,

These turned out AMAZING. My whole family loved them. They definitely keep their shape better if you can keep them refrigerated overnight, but we didn’t care much about that, since half the pan was gone the first day!😂

https://streaming.hearstdigitalstudios.com/f05b00c5-3961-41d8-8c96-0819edf2ba3f/video_rover_16x9_1080p_hd_1538153346_17799.mp4

These Caramel Apple Cheesecake Bars Are The Definition Of Fall

Strawberry Cream Cheese Muffins with Streusel Topping are moist and flavorful breakfast muffins, and they burst with strawberries in every single bite.

Strawberry Cream Cheese Muffins with Streusel Crumb Topping 

cup all-purpose flour

¼ teaspoon salt

¼ cup unsalted butter-melted

teaspoon baking powder

¼ cup vegetable oil

½ teaspoon vanilla

yogurt

strawberries

cream cheese-room temperature

Tablespoons granulated sugar

teaspoon vanilla

corn starch

½ –2 ½ teaspoons milk

Preheat the oven to 425 F, line cupcake pan with paper liners ad set aside. This recipe makes 9-10 muffins.

To make the crumb topping, stir together flour, sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.

To make the muffins in a large bowl stir together flour, baking powder and salt and set aside.

In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow)

Fold wet ingredients into dry ingredients and mix everything together by hand.

Finally, using a rubber spatula, fold in diced strawberries. Reserve 2-3 tablespoons of diced strawberries to top the muffins.

To make the cream cheese filling, mix softened cream cheese, sugar, corn starch and vanilla just to combine.

To assemble the muffins, add 1 Tablespoon of muffin mixture in each cup. Drop 1 not quite full Tablespoon of cream cheese mixture in the center of each muffin. Cover cream cheese filling with muffin batter, filling each cup about 2/3 to ¾ full.

Generously top each muffin with streusel crumbs. Add a few strawberry pieces on top and gently press the crumbs to stick to the muffin batter.

Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.

Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.

Meanwhile, prepare the glaze. Stir powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until desired consistency has reached. Drizzle over muffins and serve.

I made these for fathers day breakfast this morning and they are so much fun to make . They look delicious and the cream cheese just makes them amazing . Thank you for sharing

I discovered I didn't have cupcake liners and decided to layer it in an 8x8 baking dish.  It is wonderful.  I hope I don't eat the whole thing myself.    Thank you.

These were so darn good , I don’t know why some people had issues mine were perfect. Will make again. Thanks

Do you think they will turn out okay with blueberries instead of strawberries? My husband asked me to make them for Fathers Day with blueberries.

My sweet and buttery streusel topping is the perfect way to top off your favorite muffins and cakes! This crumb topping makes enough to cover 12 muffins, a 10&quot; pie, or the surface of one 9”x13” cake. Recipe includes a how-to video!

Streusel Topping Recipe

all-purpose flour ((156 grams))

sugar ((66 grams))

unsalted butter

In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt.

Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.

Scatter evenly over muffins, pie, or coffee cake before baking. While the baking time may be an extra minute or so due to the added bulk of the streusel, I recommend checking for doneness at the time indicated in the recipe before adding more baking time.

https://embed.mediavine.com/videos/lryy6rcb64z0spdoy7jz

My streusel topping recipe will be your new go-to! All you need is one bowl and a few ingredients! Recipe includes a how-to video!

Streusel Topping

A giant apple muffin filled with sweet apples and crunchy pecans then topped with a cinnamon streusel topping. It&#39;s a single serving version of my family&#39;s favorite apple muffins. Baked in a ramekin, this apple muffin is perfect for breakfast or a snack.

Apple Muffin For One

all purpose flour

baking powder

butter (, melted)

apples

pecans

butter (, softened)

Heat the oven to 400° F (200° C).

In a small bowl, combine the flour, baking powder, cinnamon, salt, and brown sugar.

In a separate bowl, whisk together the butter, egg yolk, milk, and vanilla.

Stir the wet ingredients into the dry ingredients.

Fold in the diced apples and chopped pecans.

Transfer the batter to a lightly buttered 10-ounce ramekin.

Combine the flour, brown sugar, cinnamon, chopped pecans, and softened butter in a small bowl until crumbly.

Pour the streusel topping over the muffin batter and spread evenly over the top.

Bake for 25-30 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Cool for 5 minutes on a wire rack and enjoy warm.

Make the topping

Streusel Topping is super easy to make. Adding it to your baked goods, elevates muffins, cakes, and pies from ordinary to amazing. See how easy it is!

Nutty Streusel Topping

unbleached, all-purpose flour

brown sugar (packed)

butter

chopped nuts

tsp almond extract

Place all ingredients in the bowl of food processor. Pulse until coarse crumbs are formed.

Alternatively, combine the flour, sugar, and butter in a mixing bowl with a pastry blender. Stir in the nuts, cinnamon, and extract.

Sprinkle the crumb toping over unbaked pies, muffins, cakes, coffeecakes, or muffins. Bake according to recipe directions.

Looking for a go-to pumpkin bread recipe? This Pumpkin Bread with Streusel Topping is supremely moist, tender, and topped with the best buttery crumb topping! Made with oil, yogurt, and warm spices, this recipe is easy to make completely from scratch and stands out as a jewel at every fall potluck, breakfast, or snack break.

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Top Tags

Overnight Blueberry Waffle Breakfas...

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Gluten Free Coffee Crumb Cake

Caramel Apple Cheesecake Bars

Strawberry Cream Cheese Muffins wit...

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Apple Muffin For One

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Moist &amp; Easy Pumpkin Bread with...

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The most viewed streusel topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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