COOKIE CRUMBLE TOPPING RECIPES

Name: Cinnamon-Oat Crumble Topping Recipe
Cook time: 15 min
Total time: 45 min
Yield: Makes about 3 cups
Ingredients: 1 cup all-purpose flour; 1/2 cup light brown sugar; 1/2 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 3/4 cup old-fashioned oats; 1/2 cup (1 stick) unsalted butter at room temperature, cut into pieces

CINNAMON-OAT CRUMBLE TOPPING RECIPE RECIPE | EPICUR…

Cinnamon-Oat Crumble Topping Recipe Recipe | Epicur… image

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

Total Time 45 minutes

Cook Time 15 minutes

Yield Makes about 3 cups

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup old-fashioned oats
1/2 cup (1 stick) unsalted butter at room temperature, cut into pieces

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.

MIXED BERRY CRUMBLE COOKIE BARS RECIPE - PILLSBURY.COM

Mixed Berry Crumble Cookie Bars Recipe - Pillsbury.com image

One bite of these delightful dessert bars will have everyone asking for more. Sugar cookie dough mixed with oats and lemon zest provides the base for these bars, and a fresh berry filling topped with more cookie dough, chopped almonds and a white chocolate drizzle makes them really shine.

Provided by Pillsbury Kitchens

Total Time 4 hours 0 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 9

Ingredients

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/3 cup quick-cooking oats
2 tablespoons all-purpose flour
1 teaspoon grated lemon zest
2 tablespoons chopped raw almonds
3 cups fresh mixed berries (blueberries, raspberries, blackberries)
1/3 cup sugar
3 tablespoons cornstarch
1/4 cup white vanilla baking chips

Steps:

Heat oven to 350°F. Line 9-inch square pan with foil; spray with cooking spray.
In large bowl, crumble cookie dough; stir in oats, flour and lemon zest until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reserve 3/4 cup mixture for topping, and transfer to small bowl; stir in almonds, and set aside. Press remaining mixture in bottom of pan. Bake 13 to 18 minutes or until light golden brown and center is set; cool 10 minutes.
In medium bowl, add 1 cup of the berries; mash slightly with potato masher or fork to release some of the juices. Stir in remaining Filling ingredients, including remaining berries, mixing well. Spread filling mixture evenly over crust. Crumble reserved cookie mixture over filling.
Bake 43 to 48 minutes or until top is golden brown; cool 15 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 30 to 45 seconds or until chips can be stirred smooth. Spoon melted chips into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag, and squeeze onto bars.
Cool 1 hour, then refrigerate about 1 hour or until completely cooled. Cut into 4 rows by 4 rows. Cover and refrigerate any remaining bars.

Nutrition Facts : Calories 190 , CarbohydrateContent 30 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Bar, SodiumContent 100 mg, SugarContent 17 g, TransFatContent 0 g

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